Paneer is a unripened fresh and
delicate Indian cheese made from cow milk
in Indian subcontinent, with consitency of Tofu. Vegans can substitute Paneer with Tofu. Paneer, which rich in nutrients but not too heavy on calories, involves somewhat delicate
making procedure.It is made by curdling
milk, tying the residence whey in muslin cloth, and then placing under pressure to solidify.
Paneer is versatile dairy product and used
to make sweets, snacks or curry vegetables. Even though making
paneer seems complicated , with experience,
one gets better with it. If the first
time results are not good, do not
give up, please try again.
1 liter whole milk
1/2 table spoon vinegar or lemon/lime juice
2 tablespoon Water
- Dissolve the vinegar (lime/lemon)
in milk. Bring to boil. Stir
continuously while boiling.
- When the milk curdles
fully, switch off the heat. Cover
for 3-4 minutes.
- Drain into a muslin
cloth. Hold pouch under running
- Press out excess water. Shape and
place cloth under heavy weight required
(stone slab) for 2-3 hours before
using as required.