HOMEMADE PANEER
This Indian Recipe Makes ± 25 Centimeter Diameter Circle
This Homemade Paneer recipe is simple to prepare. Paneer is a typically a fresh, homemade cheese which is very common in South Asia, particularly in Indian, Pakistani, Afghan, Nepali, Sri Lankan, & Bangladeshi foods. It is an un-aged, non-softening, acid-set, cheese or curd cheese made by souring warmed milk with lemon juice, vinegar, or some other nourishment acids. Its moist & crumbly form is known as chhena in eastern India & in Bangladesh.
Homemade Paneer Ingredients:
- 1.5 liters fresh milk (8 cups)
- 6 tablespoons white vinegar or lemon juice
Method:
- Firstly, you will need a cheesecloth or a new handkerchief. I did not have cheesecloth on hand so I opted for the handkerchief instead.
- Next, place a strainer over a bowl & cover the strainer with the cheesecloth or handkerchief & set aside.
- Pour the milk into a large pot.
- Bring to a boil on the stove-top.
- When the milk is at a boil, add in two tablespoons of the vinegar or lemon juice & stir. I have used vinegar.
- After a minute, add in another two tablespoons of vinegar or lemon juice & stir. Thereafter, add the remaining two tablespoons of vinegar or lemon juice & stir.
- Notice the whey beginning to separate.
- Remove the pot from the heat & allow to stand for 3 minutes.
- Use a spotted spoon for the next step.
- Scoop the whey or curd & then place over the cheesecloth or handkerchief that was over the bowl.
- Next, wrap the whey or curd with the cheesecloth or handkerchief & press draining off any excess liquid.
- Tightly squeeze & place over the strainer on the bowl.
- Place a heavy pot or stone over the wrapped up curd. This will ensure that all the liquid is drained & allow it to form a firm shape. Allow to stand for 30 minutes to an hour.
- Thereafter, unwrap & reveal you very own homemade paneer.
- Slice or cut into cubes.
- Paneer can be served as is or in a curry.
- Refrigerate & use within 2 weeks.
- It can also be frozen & used within 6 months.
