Videhis VeggieTable

Distinguished Vegetarian Cuisine With Flavours From Around the World.

Paneer – This is how I make it :-)

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.

Rich & Creamy Paneer

Rich & Creamy Paneer

Option 1

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

Paneer Step 1

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

Paneer 2

Place a cheese cloth over colander

Collect curds in the cloth.

Paneer 3

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.

Paneer 4

Put a heavy weight on it to remove excess water.  I just fill a pot with water which I use as a weight.

Paneer 5

Paneer should set in 10 minutes depending on how firm you like it.

  • This will yield 327g of paneer 🙂
  • This option with the sour milk makes a softer paneer 🙂

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.

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This entry was posted on July 22, 2015 by in Vegetarian.
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