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Paneer in India, cottage cheese elsewhere, Milky Cheese too - the name are many. Yet the taste is one -- delicious.
Paneer or cottage cheese is a fresh, delicate cheese made from low fat
milk, without involving long, complicated procedures. Paneer is a rich
store-house of nutritions. Easy to make and easy to digest, paneer is
used in the Indian home of every region, in some form or other. Be it
the realm of sweets, snacks or gravied vegetables, the versatility of
paneer is marvellous.
Paneer is a dairy product. It made by curdling milk, tying the chenna
(residence) in cloth and placing under pressure to solidify. With
experience, you can make homemade paneer from the given recipe, which
would probably outdo most readymade ones. If the first time results
are not upto mark, don't give up. Use washed paneer recipes and use it
up. Then try & try again till you perfect the fine art of paneer
making.
How to make Paneer
Ingredients
Milk - 1 litre
Citric Acid or Lemon (juice) - 1/2 tsp
Water - 2 tbsp
Method
Dissolve the citric acid in water.
Bring milk to boil, stirring continuously.
Add the acid solution gradually, while stirring.
When the milk curdles fully, switch off the gas.
Cover for 3-4 minutes.
Drain into a muslin cloth.
Hold pouch under running water.
Press out excess water.
Shape and place cloth under heavy weight required (stone slab) for 2-3
hours before using as required.
Check few Paneer recipes and tips on paner cooking from Saroj's cookbook.
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