PANEER
Paneer is a fresh farmhouse-style cheese that is virtually the only cheese consumed in India. It's made from cow's milk and has a slightly tangy, subtly salty flavor with a texture similar to tofu. It's a breeze to make at home using only three ingredients: milk, lemon juice, and salt.
Provided by Maneet Chauhan
Categories Cheese Milk/Cream
Yield Approximately 8 to 10 ounces
Number Of Ingredients 3
Steps:
- In a medium saucepan, heat the milk to 195°F over medium heat. Using a wooden spoon, stir frequently during the heating process to prevent the milk from scalding. Be sure to scrape the bottom of the pan when you stir because this is where the milk is most prone to sticking. The milk will become foamy and bubbles will form on its surface once it reaches the desired temperature.
- Remove from the heat and stir in the lemon juice until evenly distributed, which will cause the separation of curds from the whey. The process should begin right away, but don't fret if it takes a minute or two. Cover the pan and set aside at room temperature for 10 minutes to let the acid work its magic. Check the mixture at this point: It should be slightly yellow and the curds should have completely separated from the whey. Don't panic if this hasn't happened completely yet. Simply add another teaspoon of acid and set aside for a few minutes more. This should do the trick.
- Line a fine-mesh sieve with cheesecloth and set the sieve over a bowl. Ladle the curds and whey into the sieve. Reserve the whey for another use. Season the curds (still in the sieve) with salt, stirring it in using a wooden spoon, then gather up the edges of the cheesecloth into a tight bundle and squeeze the excess whey from the curds. Place the cheesecloth and curds on a large plate and shape them into a square. Wrap the cheesecloth edges around the paneer and place a second plate on top of it to compress it. Set aside at room temperature for 30 minutes. At this point the paneer is ready to use or it can be refrigerated in a covered container for up to 3 days.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#curries #time-to-make #course #main-ingredient #cuisine #preparation #occasion #5-ingredients-or-less #main-dish #eggs-dairy #asian #indian #easy #dinner-party #vegetarian #cheese #dietary #low-sodium #low-calorie #low-carb #inexpensive #low-in-something #brunch #4-hours-or-less
You'll also love
Rafik Hannouf
[email protected]This recipe is a waste of time. It didn't turn out well at all.
Kwaku Yeboah
[email protected]I'm not sure about this recipe. It looks a little complicated.
London shop
[email protected]This recipe sounds amazing! I'm definitely going to give it a try.
Shimul Molla
[email protected]I can't wait to try this recipe! It looks so delicious.
Dylan Slayden
[email protected]This recipe is a keeper! The paneer was so flavorful and juicy.
Laki Ahmed
[email protected]I love the simplicity of this recipe. It's easy to follow and the results are always delicious.
Aurel Qehaj
[email protected]This is my go-to paneer recipe. It's always a hit with my family and friends.
Kennedy Muli
[email protected]This paneer recipe was amazing! The paneer was cooked perfectly, and the spices were so flavorful. I will definitely be making this again.
Tomasz Kozak
[email protected]I love this paneer recipe! It's so easy to make, and the results are always delicious. I've made it for parties, potlucks, and even just for dinner with my family, and it's always a hit.
NGOo standard Ezeamaku
[email protected]This is the best paneer recipe I've ever tried. The paneer is so soft and flavorful, and the spices are perfectly balanced. I will definitely be making this again!
Jubayar Ahmad
[email protected]I've made this paneer recipe several times now, and it's always a crowd-pleaser. The paneer is always cooked to perfection, and the spices are just right. I highly recommend this recipe!
AR Kowcher
[email protected]This paneer recipe was a hit! The cheese turned out perfectly golden and crispy, and the spices gave it a delicious flavor. I served it with a side of mint chutney and naan, and it was the perfect meal.