Saturday, January 30, 2010

Homemade Paneer

I often am questioned by my friends at work on how to make Paneer or the cottage cheese at home. It is so easy to make and is much better than the store bought variety. Since this is the base ingredients for most of the north indian cuisine I find it important enough to be included in my list of recipes.

It is very easy to make Paneer. All you need is available in the Indian Pantry.

First of all take about a litre of fresh cow's milk and bring it to boil. Once it is boiled then reduce the heat to a simmer, add a pinch of salt and juice of 1/2 a lemon right at the middle of the vessel. Let it simmer for a couple of minutes and then check if the milk is curdled. If it hasen't you may add some more juice of lemon.

Once the milk has curdled switch off the gas and keep stirring the mixture. You can now see that the water and the fat content in the milk have seperated.

Strain this mixture through a muslin cloth and what remains in the muslin is the Paneer. Leave it for a few minutes till all the water has drained and then use it in any dish of your choice.

Now the water that is left behind is the "Whey" and is very nutritious in nature. You can reserve it for kneading your Chapati dough for soft Chapatis.


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