PANEER (Fresh Cheese) ๐ง๐ฟ
Total Time: 55 minutes
Prep Time: 50 minutes
Cook Time: 5 minutes
Servings: 30 pieces
Calories: 83.3 per serving
Rating: โญโญโญโญโญ
Recipe Category: Asian
Keywords: Indian, < 60 Mins, Easy
Description:
Paneer, a fresh cheese hailing from the heart of Indian cuisine, offers a delightful versatility; whether enjoyed soft and creamy akin to Ricotta or drained and cubed for a more substantial bite, its presence in dishes adds a rich, comforting touch. This recipe guides you through the process of crafting your own paneer, ready to enhance vegetable dishes or serve as a delectable snack.
Ingredients:
- 1 gallon of milk
- 4 to 5 tablespoons of lemon juice
- 1 tablespoon of vinegar (you can also use cream of tartar as a substitute)
- 1 cup of plain yogurt (optional)
Instructions:
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Prepare the Milk: In a large pot, pour 1 gallon of milk and set it on medium-high heat. Ensure the pot is spacious enough to accommodate the milk as it begins to boil.
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Add Acid: As the milk approaches boiling point, swiftly add 4 to 5 tablespoons of lemon juice and 1 tablespoon of vinegar (alternatively, you can use cream of tartar). Optionally, incorporate 1 cup of plain yogurt for added richness.
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Monitor Carefully: Keep a vigilant eye on the milk to prevent it from boiling over. Adjust the heat as necessary to maintain a gentle simmer.
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Curds Formation: Allow the milk to simmer until it curdles, with the cheese separating from the clear liquid (whey). Adjust the acidity by adding more lemon juice or vinegar if needed.
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Turn Off Heat: Once the milk has curdled sufficiently, turn off the heat and prepare to strain the cheese.
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Strain the Cheese: Line a large sieve with a thin muslin cloth or cheesecloth and set it over a bowl. Carefully pour the curdled milk into the sieve, allowing the whey to drain away from the cheese.
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Mash and Drain: Gently mash the cheese to achieve a smooth consistency, then allow it to drain thoroughly. This process may take a couple of hours until no more liquid can be squeezed out.
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Blend for Smoothness: For a velvety texture, blend the drained cheese either by hand or using a food processor until smooth.
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Drain Excess Liquid: Spread the cheese evenly to about half an inch thick on a cloth placed on a flat board lined with paper towels. Fold the cloth over the cheese, covering it completely, and place additional paper towels on top.
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Apply Pressure: To expedite the draining process, place a large, flat-bottomed skillet filled with water on top of the wrapped cheese to apply gentle pressure. Ensure to change the paper towels if they become saturated.
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Unwrap and Cut: After 30 to 45 minutes, when the paper towels appear dry, carefully unwrap the cheese. Cut the paneer into cubes or strips of your desired size.
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Optional Frying: To add a crispy exterior, heat approximately 4 tablespoons of oil in a frying pan over medium heat. Lightly brown the paneer cubes on all sides, turning them with a slotted spatula for even cooking.
Enjoy your homemade paneer as a delightful addition to curries, salads, or simply as a wholesome snack! ๐ฝ๏ธ
