Cookbook:Homemade Paneer
| Homemade Paneer | |
|---|---|
| Category | Cheese recipes |
| Servings | 4 |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Paneer is a fresh curd cheese of Indian origin made by curdling milk with an acid and pressing out the water and whey.
Ingredients
[edit | edit source]- 3 liters milk
- 6 tablespoons lemon juice or vinegar
Procedure
[edit | edit source]- Bring milk to a boil in a large pan.
- Just before the milk starts to boil, the lemon juice or vinegar to coagulate the milk.
- Pour the coagulated milk through a cheese cloth to discard most of the water within.
- Press the water out firmly and place a weight on top of the paneer.
- Allow to rest and harden for 2–3 hours in the refrigerator.
Notes, tips, and variations
[edit | edit source]- Sometimes the hardening in the refrigerator may not work. You may find that the paneer may breakdown into small granules while cooking. The alternate way to make it firm is by steaming it for about 15 minutes.