Paneer

Paneer aka Indian cottage cheese is a household name for Indians.It is a vegetarians  protein supplement it contains all the proteins needed for the body.this North Indian dish because of its succulent,creamy  nature has become a heart throb of all irrespective of their regions .Even if we go to south Indian restaurant we can see the paneer dishes in the menu ,which shows how popular it is among the foodies.

The store paneer could not satisfy my taste buds.some had really horrible smell ,the other seemed as if all the milk fat was extracted and the residue was sold as paneer.....disgusting."Don't u agree with me"? after trying all the popular brands,I ended with trying it at home.

 Trust me once u get used to the home made paneer u will never turn back to the store brougt ones.More over it is fresh with out any additives or preservatives,unlike the packed ones,which is the best part of it.It is aversatile ingredient .can be added to a.gravy ,as an appetiser ,now a days fusion dishes    ......  r very popular,

bring out the creative being in u and explore the possibilities. S (daughter) loves paneer  so I often make it for her.So ...what are u waiting for?Just follow the recipe and u can master the art of making paneer at home....here u go......

INGREDIENTS

• 1/2 Litre full fat milk
• 2 1/2- 3 tsp vinegar

                 

        

                METHOD

• 1.  Pour the milk in a pan ,bring it to rolling boil.  
  2. Switch off the burner .dilute vinegar with equal parts of water.
  3.  Add vinegar to the milk and give a stir do not stir too much.
  4. Let it stand for a few seconds.Now u can see the water(whey) separating from milk solids .
  5. Tie a muslin cloth over a vessel,strain the curdled  milk through it.
  6. Tie  a knot of the muslin cloth and hang it for around 1/2 an hour or until the water has completely drained out.
  7. Place this muslin cloth with paneer inside under a heavy weight for 40 -45 minutes ,may be a mortar or some thing heavy. 
  8. Now u can see the water has completely drained out and the paneer ball has flattened.
  9. Remove it slowly from the cloth and place it in the refrigerator for atleast 1 hour.  
  10. Now cut it into desired shapes  .......and ur paneer is ready to use.

  
  

  
  

  
  

  NOTES

  
  

  • Always use full fat milk for making paneer .Increase the milk as per your requirement,1/2 litre milk yeilds 15-20 pieces of milk.
  • The quantity of vinegar dependS on the quality of it.
  • I use natural white vinegar (from sugarcane).
  • If the milk isn't curdled  add a little more vinegar  .
  • Too much vinegar makes the paneer sour, so be careful.
  • If u want crumbled paneer u can use directly after step 6.

  
  

  
  

  
  
  

  happy cooking...........

  
  

  
  

  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

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