Thursday, January 9, 2014

Homemade Paneer

A simple technique to prepare fresh paneer or cottage cheese.


You will need
1/4 gallon milk
juice of 1/2 lemon
cheese cloth

Bring the milk to a boil and turn off heat.


Add the juice of a lemon a teaspoon at a time to get the milk to curdle.


Stir the milk to separate the solids from the whey.


Place a cheese cloth over a bowl and pour the curdled milk into a cheese cloth. Collect all corners of the cloth and squeeze out the whey. Tie the corners of the cloth and hang it up to drain all the liquid. The time spent on this step will determine the texture of the paneer. The more the water drains away the harder the paneer will be.


Open up the cloth and extract the paneer.


Transfer the paneer to a mixing bowl. It will be dry and falling apart.


Knead the paneer until it is soft and comes together as a ball.


Cool in the refrigerator for an hour. The paneer is ready to be used as needed.

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