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Paneer is loved by many lacto vegetarians. Many refer to paneer as Indian cheese and compare it to cottage cheese. I just love the versatility of it – at times I add them to dishes just to add some opulence and richness. Then there are times I turn them into kofta’s. My super favourite is char grilling it along with my special sauce 🙂 I’ve added two recipes which are very similar and you can chose whichever one you fancy. And just so that you know …there is no way that I throw the whey away. You can add it to your smoothies or freshly made juices 🙂 which is packed with protein and nutrients.
2 litres Fresh full cream milk
2 cups (500ml) sour milk
Colander for straining
Cheese cloth for straining
Bring milk to boil allow to rise, but not overflow
Add sour milk to boiling milk. After a few minutes turn of the heat,
but leave the pot on the stove. (gently swirl the pot once or twice to mix in the
sour milk) you may add a little more if need (max 1/2 cup extra)
The milk will curdle and curds will float to the top
The whey will turn slightly greenish yellow
Place a cheese cloth over colander
Collect curds in the cloth.
Gather the corners of the cloth and carefully squeeze out the water. Do this under cold running water for a minute or two.
Rinse under cold water.
Put a heavy weight on it to remove excess water. I just fill a pot with water which I use as a weight.
Paneer should set in 10 minutes depending on how firm you like it.
Option 2 with tartaric acid
Bring 2 litres of milk to boil allow to rise, but not overflow,
Add 1 to 1/1 ½ tsp tartaric acid to boiling milk. Turn of the heat.
The milk will curdle and curds will float to the top, the whey will turn greenish
yellow. Collect curds in a cheese cloth and squeeze out the water.
Rinse under cold water. Put a heavy weight on it to remove excess water.