๐ Indian Paneer Cheese Recipe ๐
Description: Dive into the authentic flavors of Indian cuisine with this delightful recipe for homemade paneer cheese. Passed down from the kitchens of an Indian matriarch, this recipe promises a burst of creamy goodness perfect for enhancing various dishes, from flavorful spinach curry to spicy lamb creations. Embrace the fusion of Indian spices and traditional cheese-making techniques for a culinary experience like no other. With a prep time that includes chilling, this recipe is ideal for those seeking a quick yet satisfying meal or snack option.
Recipe Category: Lunch/Snacks ๐ฝ๏ธ
Keywords: Asian, Indian, < 60 Mins, Easy ๐ถ๏ธ
Nutritional Information (Per Serving):
- Calories: 992.8
- Fat Content: 105.1g
- Saturated Fat Content: 65.8g
- Cholesterol Content: 377.4mg
- Sodium Content: 115.6mg
- Carbohydrate Content: 10.1g
- Fiber Content: 0g
- Sugar Content: 0.4g
- Protein Content: 7.4g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Milk |
| 1 | White Wine Vinegar |
| 1 | Heavy Cream (optional) |
| Muslin Cloth |
Instructions:
-
Prepare the Milk: ๐ฅ In a heavy saucepan, pour the milk (and heavy cream, if using) and bring it to just below boiling point over medium heat, stirring occasionally to prevent scorching.
-
Add Vinegar: ๐ถ Remove the saucepan from the heat and slowly pour in the white wine vinegar, stirring gently to incorporate. Allow the mixture to sit undisturbed for approximately 5-6 minutes to allow the milk to curdle.
-
Strain the Curds: ๐ง Line a colander with a piece of muslin cloth and place it over a large bowl or in the sink. Carefully pour the curdled milk mixture through the muslin-lined colander, allowing the whey to drain away.
-
Drain and Chill: Gather the corners of the muslin cloth and twist them together to form a bundle containing the paneer curds. Squeeze gently to remove excess whey, then place the bundle under a light weight (such as a plate with a heavy can on top) for 20-30 minutes to press out any remaining liquid. Transfer the bundle to the refrigerator and chill for at least 15 minutes to firm up the paneer.
-
Shape and Use: Once chilled, unwrap the paneer and transfer it to a clean cutting board. With a sharp knife, cut the paneer into large cubes or desired shapes. Your homemade paneer cheese is now ready to be incorporated into your favorite Indian dishes! Whether you’re adding it to a creamy spinach curry or tossing it into a sizzling lamb creation, this versatile cheese is sure to elevate your culinary creations.
Serving Suggestions:
- Serve the freshly made paneer cheese alongside warm naan bread and chutney for a delightful appetizer or snack.
- Incorporate the paneer cubes into a vibrant vegetable stir-fry for a satisfying vegetarian meal option.
- Crumble the paneer over a crisp salad or use it as a topping for grilled vegetables to add a creamy texture and protein boost to your dishes.
Tips:
- For a richer and creamier paneer, you can substitute part of the milk with heavy cream during the initial preparation stage.
- Ensure that the milk reaches just below boiling point before adding the vinegar to achieve optimal curdling.
- Be gentle when handling the paneer curds to prevent them from breaking apart or becoming too compacted.
- Store any leftover paneer cheese in an airtight container in the refrigerator for up to 3-4 days, or freeze it for longer-term storage.
Unlock the secrets of Indian cuisine with this homemade paneer cheese recipe, and embark on a culinary journey filled with bold flavors and aromatic spices. Whether you’re a seasoned chef or a novice cook, this versatile cheese is sure to become a staple in your kitchen repertoire. Enjoy the creamy goodness of freshly made paneer and elevate your meals to new heights of deliciousness! ๐ถ๏ธ๐ง
