Introduction :
Paneer is a fresh cheese common in South Asian cuisine.It is of Indian origin.
In eastern parts of India,it is generally called Chhena.It is an unaged, acid-set,
non-melting farmer cheese or curd cheese made by curdling heated milk with
lemon juice or other food acid.
Unlike most cheeses in the world,the making of paneer does not involve rennet
as the coagulation agent,thus making it completely lacto-vegetarian and providing
one of the sources of protein for vegetarians in India.It is generally unsalted.
To prepare paneer,food acid (usually lemon juice,vinegar,citric acid or yogurt)
is added to hot milk to separate the curds from the whey.The curds are drained
in muslin or cheesecloth and the excess water is pressed out.The resulting
paneer is dipped in chilled water for 2–3 hours to give it a good texture
and appearance.
This might sound like a lengthy process,but it is so worth it ! Now,making
paneer at home is not exactly rocket science but there are a few subtle
things/tips that I’ve realized can make or break the deal.The tips are
enlisted below the recipe.
Gud Luck !
Recipe For Homemade Paneer :
Ingredients:
Milk - 1/2 Galloon/1.8 Litres
Lemon Juice - 3 1/2 tbsp
Ice - 3 to 4 Cups
Cheese Cloth
Method:
Boil milk in a thick bottom pan.Stir it from time to time to keep it from sticking
at the bottom.
Once the milk is boiling,turn off the heat and add lemon juice while stirring it
continuously.
It will take just a few seconds for the milk to curdle and that’s exactly the time
you have to stop the cooking process,so add ice to the pot.
Let it sit for about a minute and then strain it through strainer lined with cheese cloth.
Once again wash the collected cheese with cold tap water (this helps wash that extra
lemony flavor).
Take all the sides of the cheese cloth and tie them together.
Hang it somewhere to let the extra liquid drip off (place an empty bowl below it for
the liquid to collect).
Once the liquid (or whey) stops dripping,take out the cheese and make a big ball of it.
Wrap it again with the cheese cloth.To press the cheese and give it a shape,place it
over a chopping board and put a heavy pan or pot over it.
Let it sit for an hour or so.In an hour you’ll have your homemade paneer.
Tips:
1.Try stirring the milk with a plastic spatula while heating it.Stirring will prevent the milk
from sticking to the bottom.But if some milk still sticks to the bottom and burns,
a plastic spatula will not scratch the bottom and spoil the whole milk.
2.Stop the cooking process as soon as the milk curdles.I add ice to the milk.
This way your paneer won’t come out rubbery.
3.Don’t hang your paneer for too long.Take it off as soon as water stops dripping.
4.The fat % in the milk doesn’t really change the way it tastes,the type of acid used
Does.But the taste variance is so minute that I can’t really tell a difference.
Paneer is a fresh cheese common in South Asian cuisine.It is of Indian origin.
In eastern parts of India,it is generally called Chhena.It is an unaged, acid-set,
non-melting farmer cheese or curd cheese made by curdling heated milk with
lemon juice or other food acid.
Unlike most cheeses in the world,the making of paneer does not involve rennet
as the coagulation agent,thus making it completely lacto-vegetarian and providing
one of the sources of protein for vegetarians in India.It is generally unsalted.
To prepare paneer,food acid (usually lemon juice,vinegar,citric acid or yogurt)
is added to hot milk to separate the curds from the whey.The curds are drained
in muslin or cheesecloth and the excess water is pressed out.The resulting
paneer is dipped in chilled water for 2–3 hours to give it a good texture
and appearance.
This might sound like a lengthy process,but it is so worth it ! Now,making
paneer at home is not exactly rocket science but there are a few subtle
things/tips that I’ve realized can make or break the deal.The tips are
enlisted below the recipe.
Gud Luck !
Recipe For Homemade Paneer :
Ingredients:
Milk - 1/2 Galloon/1.8 Litres
Lemon Juice - 3 1/2 tbsp
Ice - 3 to 4 Cups
Cheese Cloth
Method:
Boil milk in a thick bottom pan.Stir it from time to time to keep it from sticking
at the bottom.
Once the milk is boiling,turn off the heat and add lemon juice while stirring it
continuously.
It will take just a few seconds for the milk to curdle and that’s exactly the time
you have to stop the cooking process,so add ice to the pot.
Let it sit for about a minute and then strain it through strainer lined with cheese cloth.
Once again wash the collected cheese with cold tap water (this helps wash that extra
lemony flavor).
Take all the sides of the cheese cloth and tie them together.
Hang it somewhere to let the extra liquid drip off (place an empty bowl below it for
the liquid to collect).
Once the liquid (or whey) stops dripping,take out the cheese and make a big ball of it.
Wrap it again with the cheese cloth.To press the cheese and give it a shape,place it
over a chopping board and put a heavy pan or pot over it.
Let it sit for an hour or so.In an hour you’ll have your homemade paneer.
Tips:
1.Try stirring the milk with a plastic spatula while heating it.Stirring will prevent the milk
from sticking to the bottom.But if some milk still sticks to the bottom and burns,
a plastic spatula will not scratch the bottom and spoil the whole milk.
2.Stop the cooking process as soon as the milk curdles.I add ice to the milk.
This way your paneer won’t come out rubbery.
3.Don’t hang your paneer for too long.Take it off as soon as water stops dripping.
4.The fat % in the milk doesn’t really change the way it tastes,the type of acid used
Does.But the taste variance is so minute that I can’t really tell a difference.
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