How to make PaneerWhat is Paneer?
Paneer is an Indian cottage cheese prepared from fresh cow or buffalo milk. To prepare paneer, usually lemon juice/ vinegar/ citric acid / yogurt is added to boiling hot milk to separate the curds from the whey. It is an important ingredient of many Indian dishes. No party, festival and get together can be planned without paneer preparations. Paneer is used in various starters, main courses and in desserts (in the form of chenna) as well. Paneer is a good source of proteins, carbohydrates and calcium.
(yields 250 gms Paneer)
- 1.5 Lt Fresh whole cream milk (cow's/buffalo's)
- 20- ml vinegar/lemon juice
- soup sieve
- ½ meter square of muslin cloth
- Bring the milk to boil. Reduce the flame and add vinegar/lemon juice, stir well and increase the flame for 10-15 seconds. Now you will see that milk has curdled and there is greenish whey. Turn off the heat. Leave for two minutes.
- Set the muslin on the sieve, pour the curdled milk onto the clean muslin cloth (soup sieve with small holes can be used directly in case if you do not have muslin cloth). Now press the paneer to remove the whey. Keep aside for 2 hours to set the paneer.
- Cut the paneer in the required shape.