Paneer is Indian cheese made by curdling heated milk with acid, usually lemon juice or vinegar or even yogurt. It is not aged as other cheeses. It is usually not salted. I have made a version of paneer with salt and spices. It is available in Indian stores as blocks that are similar to mozeralla, but will not melt in mouth. Paneer is used in curries such Matter paneer, Palak paneer, Kadai paneer, Paneer tikka etc. I decided to make paneer at home after trying and successfully making kova for Gulab jamun. As usual I asked my hubby shall I make paneer at home. He asked what I am going to do with paneer. I told him I will make some matter paneer, and he agreed to be the tester. I made my paneer according to this way.
Whole Milk: 4 cups
Lemon Juice: 2 Tablespoon
Salt : ½ teaspoon
Freshly Ground pepper: 1 tablespoon
How I made
Boil the milk in a thick bottomed pan. As it starts boiling add salt, pepper and lemon juice and stir until it starts cuddling.
Strain the cuddled milk using a cheese cloth/muslin cloth. Collect the both curds and Whey. Hung curd for about 10 minutes. Then squeeze excess moisture and place paneer in between a strainer and sauce plate and place a heavy objects like heavy pan of water , books or melon, on the top of plate so that paneer get crushed and drain more water . I used a melon. It takes about 2 hours get thick firmer paneer. Store it in refrigerator for 4 days and in freezer for 2 months.
Preparation time: 2.5 hours
Verdict: Turned out good
Will you make it: Yes
I am sending this Paneer to JFI -Paneer hosted by Cardamom. started by Indira of Mahanandi,