HOW TO MAKE PANEER (INDIAN COTTAGE CHEESE)

Paneer is an Indian cottage cheese that is used in many recipes. It is easy and simple to make paneer at home by separating milk solids (curds) from the whey.

How to make paneer at home?

Paneer is easy and simple to make at home with only two ingredients milk and vinegar. Apart from setting the paneer for an hour it is quick to make in 20 minutes. You need a few things to make paneer at home is colander or strainer for separating milk solids from whey (a green color liquid from milk), muslin or clean cloth to cover and set the paneer. After started making paneer at home, I completely stopped buying it from stores. Whenever I have leftover milk or milk about to expire soon, I make paneer and store it in a refrigerator and use in making curries like palak paneer and saag paneer.

Smart Cooking Tips:

1. I used 3% full-fat milk for making paneer, you can also use 2% reduce fat milk. Avoid using skim or non-fat milk that don’t separate the curds from whey.
2. Boil milk until it comes to a rolling boil and it starts to foam and rise. If you add vinegar or lemon juice to the cold or partially cold milk then the milk won’t curdle properly.

3. I used vinegar to curdle the milk, you can also use lemon juice or curd.
4. If the curds are not separating from whey add extra vinegar or lemon juice and set the milk for 5 – 10 minutes to curdle.
5. Press the curds with heavy things for at least half an hour. This helps to make a nice firm paneer.

Recipes using paneer cheese?

Paneer is a popular cheese in India. It is used in many Indian recipes like palak paneer, chili paneer, kalakand, stuffed parathas, saag paneer and paneer fried rice. Paneer stays good in a refrigerator for up to 3 days. So if you are planning to make dishes using paneer for parties or potlucks, make it a day before and store it in a refrigerator. Refrigerated paneer is not as soft as fresh paneer. It is slightly hard and firm though tastes good in recipes. Do not exceed storing paneer in a refrigerator more than 5 days, it will lose its freshness and flavor.

How to use paneer?

Cut paneer into small cubes and store it in an airtight container and use it within 3 – 4 days.

HOW TO MAKE PANEER (INDIAN COTTAGE CHEESE)

Paneer is an Indian cottage cheese that is used in many recipes. It is easy and simple to make paneer at home by separating milk solids (curds) from the whey.

• 10 cup WHOLE MILK
• 0.25 cup VINEGAR

1. Pour milk in a saucepan and boil in a medium flame until it comes to a rolling boil and starts to foam and rise. Keep stirring in between to avoid the milk sticking to the bottom of a pan.

2. When the milk starts rising turn off the heat and immediately add vinegar. Mix gently.

3. You will notice the milk solids (curds) start separating from the whey. If it is not separating add extra vinegar and allow the milk to sit for 5 – 10 minutes without disturbing.

4. Line a colander or strainer with cheesecloth or muslin cloth or any clean thin cloth and pour the curdled milk slowly. Rinse the milk solids with cold water gently, this process is to take off the vinegar smell.

5. Gather the corners of a cheesecloth and squeeze out the whey from milk solids 3 to 4 times. You can also make a knot on the cloth and hang it for 30 minutes to remove excess whey.

6. Wrap the milk solids tightly with a cheesecloth and place it on the wide plate. Keep heavy object on the cloth for 30 minutes. I used tomato puree can to press the milk solids.

7. After 30 minutes unwrap the cheesecloth and check for the paneer. If it is firm cut into small cubes and use it, or it is in a soft and crumbly texture, wrap it again in cheesecloth and place a heavy object and set aside for another 30 minutes. 

The post HOW TO MAKE PANEER (INDIAN COTTAGE CHEESE) appeared first on Anto's Kitchen.

from Anto's Kitchen http://ift.tt/2nnAyIU
via Anto's Kitchen