Thursday, 11 September 2014

HOW TO MAKE PANEER/COTTAGE CHEESE (D.I.Y PANEER)



Although we get frozen ready to use paneer in most Indian stores, they lack in taste and texture. Loaded with preservatives, these frozen paneer cubes are hard and rubbery and absolutely not worth the price. Making paneer at home is soo much better that once you have started making your own you will never look back. Trust me, and if you will, just follow these easy steps below and you will have soft delicious tasting paneer ready to go into your favourite paneer recipes.

You will need :

1.5 litres of full cream milk
3-4 tablespoon of vinegar diluted with 1/2-1 tablespoons of water (the quality of vinegar used will determine how quickly the milk curdles)
a double layer cheese/muslin cloth
a good size stainless steel strainer 
some plates, wooden boards, and a Jar.


Step 1:Put milk on boil in a saucepan.
Step 2:Bring the milk to a rumbling boil.

Step 3:Give it a stir with a wooden spatula.

Step 4:Add vinegar little by little until the milk curdles.

Step 5:Simmer for some more time, and stir with a spatula. Let the green whey (liquid) separate.(see pic 5).turn off heat. Allow to rest for 8-10 mins.

Step 6:Arrange a double layer cheese cloth or muslin cloth over a strainer and place the strainer on a large bowl(big enough to hold the whey).Place this assemblage inside a kitchen sink.

Step 7:Strain the paneer from the saucepan on the cheese cloth, for the whey to separate and the cheese to collect in the cloth.

Step 8:Now you have the cheese ready in the cloth. Tie the cloth to secure the cheese.

Step 9:Rinse the cloth under cold running tap water and give it a firm squeeze to drain any excess moisture.

Step 10:Place the cloth containing the cheese on a plate or any flat base and the knot pointing outward.
Step 11: Cover with a stainless steel plate.
Step 12:Place a wooden base cutting board or any flat object  on top of the plate, and place a jar or any other item on top. leave it for 15 -20 mins.
This will help any excess moisture to drain out, and the paneer will be firm and ready to use. You may even cling wrap  and refrigerate the paneer for a while before use.
Fresh Paneer, wrapped with a cling film can be stored in the refrigerator for upto 3-4 days.. ready to be cubed into your favourite dish.



Stay tuned for more tips on making paneer at home.. I have something more to share!
Enjoy!!
With Deep Care
EAT as you LIKE

Check out this delicious paneer recipe:

http://eatasulike.blogspot.com.au/2014/09/makai-paneer-rezala.html

2 comments:

  1. Lovely Receipe, such a pleaser this recipe is :)
    Chowringhee Kathi Roll

    ReplyDelete
  2. Kathiroll is one of my favourites! Yours looks great :) I make it often as i never manage to set paneer properly and get a crumbled one, making it perfect for this! chowringhee kathi roll

    ReplyDelete

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