How to prepare paneer at home . The one that can be cut into pieces.?!
How to prepare paneer at home . The one that can be cut into pieces.?
Answers:
Ruku is right... let me add some expert points...
take full cream milk... boil it and keep it on sim... let it cool down to a luke warm temperature... add lemon juice or citric acid for separating the water and the paneer... once the water and clusters of milk are separated, pour the separated milk on to a clean white muslin cloth... drain out the water... bundle up the milk content in the cloth and tie a not firmly... now put the bundle on a clean flat surface and keep a heavy flat bottom pot over it... keep it for about 4 - 5 hours... then open the knot and remove the solid mass of panir from the cloth... cut it in pieces as you wish...
just heat a skillet over medium heat, add a little olive oil, and fry it until golden brown on both sides. Yummy. For Paleek paneer, just add it to seasoned spinach and saute it all together
Boil a litre of milk by stirring constantly.When the milk come to a boil add the juice of one lime or dissolve some citric acid crystals in water and add it to the milk.When the milk curdles wait till the yellow stuff moves from the water.Then strain this using a cheese cloth and then wash it with cold water ie the paneer should still be in the cloth.Then let all the water be lost.As soon as there is no more water left spread this white mixture into a bowl that is rectangular and keep it in the fridge.When it becomes hard you can cut it into pieces and use as required.
Ingredients
For 8oz (150g) of paneer, you will need:
2 pints (1 litre) full cream dairy milk1
1 tablespoon (15ml) lemon juice
Method
Gently warm the milk over a medium flame. As soon as it starts to boil, add the lemon juice and stir well. The curd will separate from the whey in about five-seven minutes - the curd is the lumpy white mass, the whey is the yellow/greenish liquid. Once the curd has completely separated, drain off the whey, retaining the curd, using a strainer, sieve or cheesecloth. Run some cold water on the curd to cool it down. You may wish to save the whey, as it has some nutritional value and can be used in cooking.
Remove any remaining whey from the curd by pressing it with the back of a spoon. Using a clean white cotton/muslin cloth (cheesecloth) instead of a sieve is a good idea - if you use cheesecloth instead of a sieve, this pressing of the curd to remove the whey is not required. Tie up the curd in the cheesecloth and hang up the bundle so it can drip for five-six hours. You may want to place a bowl underneath to catch the drips of whey. At this stage we can now refer to the curd as 'paneer'.
Gently flatten the paneer, still wrapped up loosely in the cloth, to make a patty shape. Put it on a plate and put a heavy weight on it. Tilt the plate to one side, so that any whey which is squeezed out can drain off. Leave for four or five hours. Cut into cubes of desired size.
Paneer, unlike other cheeses, has not been matured and it is rather bland. If you keep it refrigerated it will last for five to seven days. You can also freeze it for about a month - but once it has defrosted don't freeze it again.
Cow/buffalo milk is preferred.or take some milk in a vessel. heat it till some time .after it comes to a boil then add some vinegar or lime to it it will start turning into paneer that is cottage cheese.after the process is completed then remove the water from it
Bring milk from market.,at the time of boiling add juice of 2 lemons in it. The fat and water will get seperated. Using a thin cloth seperate the water and the fat. Now squeeze the cloth to remove the excess water from the fat. Your paneer is ready
1 Large block of Paneer
1 onion
1 Capsicum
1 Tomato
Few Mushrooms
Finely chopped Coriander leaves
To Marinade:
1/2 cup Curd (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
Salt to taste
Red chili Powder to taste
Cut Paneer into long 1/2" thick cubes.
Cut all vegetables into cubes.
Mix all ingredients for marinade and keep aside.
Add the left marinade to the vegetables.
Brush the marinade to the paneer and refrigerate it for 3 hours.
Heat oil in a kadhai and fry marinated paneer till fully done.
Also fry other vegetables.
In a plate arrange fried vegetables and then paneer.
Garnish with coriander and lemon slices
Serve tandoori paneer tikka hot with hari chutney.
Ingredients
2 litres of Milk
2-3 Tbsp Lemon Juice
Method:
Boil the milk in a stainless steel pot and stir the milk regularly, to make sure it doesn't burn (if it burns, it will be absolutely unusable).
Once you make sure that the milk is thoroughly boiling, remove the heat and add lemon juice. The milk starts curdling right now.
Have another pot ready. Also, you'll need a strainer covered with a cheesecloth. Scoop the curds and whey (the liquid) into the strainer, dripping the liquids into the pot. The whey is not used in paneer, but is a useful ingredient in general. You can make lemonade with it, cook your rice with it, use it in steamed vegetable preparations, soups, etc. Or you can just throw it out, if you're the wasteful type like my husband.
The curds should all have remained in the cheesecloth. Wrap the cheesecloth so as to cover the curds completely. Press the cheesecloth a little bit with your hands or a spoon. The point is to squeeze every last bit of whey out of the paneer.
Now you have a block of paneer. This has a good consistency. When using it in vegetable preps, you'll want to use it in chunks or cubes, sometimes having fried those cubes separately before adding them to the preparation. Fried paneer cubes are a great addition to rice or peas.