I like this blog and I like this recipe. Paneer acts kind-of like tofu in recipes – sucks up the gravy/sauce and adds a yummdiddly “meatiness” to vego dishes. If you make your own yoghurt you can make your own paneer. On second thought – paneer is EASIER than yoghurt, give it a go. I really like the fact that making my own yoghurt and paneer gives me total control over what goes in it – I can choose the milk, I can choose the culture (in the case of yoghurt) and etc. You might agree, when it’s simple to make, very delicious and you have 100% control, there’s a good and satisfying feeling. You’ll like the $$$ you save too.
We get paneer- indian cottage cheese everywhere but trust me when I say, home made paneer is the best one! I prepare paneer frequently from last 4 to 5 years.(finally I have clicked some pictures for paneer) I have followed the same method or recipe. I either use yogurt or lemon juice, depending on their availability. Step by step pictures are required here and here goes the recipe,
1.2 litres whole milk (full cream milk)
4 tbsp lemon juice or 3-4 tbsp yogurt.
A thin , white cotton or muslin cloth
A metal strainer
A heavy weight
- Bring the milk to boil. While boiling milk, add lemon juice or yogurt slowly with one hand while stirring the milk with other hand.
- Soon the milk will be curdled, the water will be separated and you will see milk solids. Now put off the heat.
- In a metal…
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