How to make Paneer पनीर (Indian Cottage Cheese),recipes,instructions, ingredients

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Name: How to make Paneer पनीर (Indian Cottage Cheese) Popular

Category: Useful Tips

Author: Rosie, Sydney

Date: 1/19/2006 1:53:00 AM

Rating:

( 3.0 ) by 24 users

Ingredients:

1 Litre Full Fat Milk ( Preferably the UHT milk as it gives better results)

200 ml of Yoghurt or Butter Milk
OR
2 Tablespoons of Lime Juice
OR
2 Tablespoons of White Vinegar

Note that you only need one of these items. As they are needed to curdle the milk.

Instructions:

1. Take a large heavy bottomed pan.

2. Pour all the milk in it and bring it to a boil over medium heat.

3. Stir occassionally to avoide the milk sticking to the bottom of the pan.

4. Once the milk boils over reduce the heat.

5. Quickly add yoghurt ( or vinegar or the lime juice whatever your preference).

6. The milk will start to curdle and you will see the lumps of curds seperated from the yellow water like substance.

7. If this is not the case then add more yoghurt ( or vinegar or the lime juice whatever you have used in step 5).

8. Take another big pan and sieve the mixture using a big seive or a collander).

9. The water liquid will collect in the pan at the bottom. Keep it aside .(You can preserve this liquid to add to your curries or even cook rice in it.

10. The thick mass will collect in the collander or the seive.

11. Take a muslin cloth and put this thick mass in it and hold all sides of the muslin cloth and twist the cloth to squeeze the thick mass.

11. You will see the water oozing out of the muslin cloth.

12. We need to press this hard to make it into a thick paneer. You can take a big heave pan and fill it water and put it on top of the muslin cloth which is holding the cheese ( the thick mass).

13. Leave it for an hour or so and trasfer the cheese into refrigerator.

14. The cheese which you get in the shops is normally thicker than what you make at home as the commercial ones has corn starch in it.

15. The cheese which you make at home will be sweeter and bit soft and supple.

16. This panee can be used to cook paneer dishes like Matar Paneer, Shahi Paneer, Paneer Kofta, Malai Kofta or many of the desserts.

Paneer (Hindi: ???? / p?ni?r /, from Persian ???? sometimes spelled Panir or Paner), is the most common Indian form of cheese. It is an unaged, acid-set, non-melting farmer cheese that is similar to acid-set fresh mozzarella and queso blanco, except that it does not have salt added. Like mozzarella, Bengali paneer is beaten or kneaded. However, other types of paneer are simply pressed. Paneer is one of the few types of cheese indigenous to the Indian subcontinent, and is most commonly used in Middle Eastern and South Asian cuisine. Unlike most cheeses in the world, the making of paneer does not involve rennet; it is therefore completely vegetarian. Paneer is a primary source of protein for Buddhists (typically those of South Asian origin) who adhere to vegetarian but not to vegan diets. A similar Indian cheese is Chhéna (pronounced / t??e?na? /) which is more crumbly and is used in desserts such as Rasgulla.

Paneer is known in North India and Pakistan by the same name; however, in Orissa and Bengal it is known by the name "Chhena" and in south India, by names derived from "Panneer" and "Channa" (not to be confused with Chana, the Indian name for the chick pea).

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