How to make Paneer
|Paneer, sautee'd in oil.|
My attempts at making fresh Paneer at home has always been a disappointment. Paneer made at home would inevitably be made into Burji the next day! Even when I had mastered the art of making the Rasagulla I was a failure at making soft cubes of Paneer. The making of the perfect Paneer has eluded me and these posts were a huge inspiration. Traditionally Paneer is a plain cheese with no seasoning. Addition of spices is optional. I totally loved the addition of herbs and my Paneer was SOFT.
Milk - 1.5 litres
Lemon Juice - 2 to 3 Tbsp
Salt - 1 tsp
Pepper, crushed - 1/2 tsp
Cumin, crushed - 1/2 tsp
Mixed Herbs - 1/2 tsp
Line a strainer with cheesecloth and set it on top of a vessel that holds the strainer snugly.
Take milk in a heavy bottom, wide pan and bring it to a boil stirring continuously.
If adding the herbs and spices, you can add it when the milk is boiling.
Lower flame. Add lemon juice one teaspoon at a time, stirring to mix it in.
Wait for a couple of seconds before adding the next teaspoonful.
Stop adding lemon juice once the mixture has curdled or separated.
Leave it undisturbed for 3 to 5 minutes.
Drain on the prepared strainer - lined with cheesecloth.
Once most of the water has drained, gather the ends of the cheesecloth and gently squeeze the excess whey.
Tie the open ends of the cheese cloth and place it in the strainer. Place a close fitting flat lid on top to cover the cheesecloth in the strainer. Place a heavy object on it and keep aside for 10 minutes.
Open and store the Paneer in the refrigerator. Chill well before cutting into cubes.
Paneer may be stored in the fridge for 3 to 4 days. Keep it in an airtight container with a few tablespoons of water.
The whey water can be stored (refrigeratior) to be used in curries, or to make dough (Chapathi) or Paneer. Use it instead of Lemon Juice to curdle the next batch of Paneer.