Guest guest Posted November 25, 2004 Report Share Posted November 25, 2004 Paneer (Homemade Indian Cheese) 2 quarts (2 litres) milk (I use whole milk) 1/2 cup white vinegar 1) In a wok or heavy saucepan, bring milk to a boil over high heat (DO NOT SCALD). Add the vinegar and stir constantly until milk curdles. 2) Strain through a piece of heavy cheesecloth, then fold the cheesecloth up to form a bag. Tie the bag securely and and flatten it under a heavy weight. This can be done by putting the cheese bag in a heavy pot and putting of several books or other objects on top of it. (I have also been told that putting the cheese bag on newspaper will help pull out the excess water much quicker.) 3) Set the cheesebag in a cool place for 3 - 4 hours, until the cheese is firm. It should form a mass about 1/2 to 1 inch thick (about 2 cm). 4) Open the cloth and cut the paneer into 1 1/2 by 1 inch squares (about 3 cm by 2 cm). 5) Fry until lightly golden. Drain & set aside for later use. Can be frozen if you want to make a bigger batch for the next time around. Deb , " Louise " <lmfoster@i...> wrote: > > , " Debra Lee Thompson " > <Debrathompson@f...> wrote: > > > > Cool:) If you like, I can also post the recipe for homemade > paneer:) > > > > Great! Please do. Thanks. > > regards > Louise > South Australia > DogsBody Hydrobath > aussie_bullbreeds/ > www.edba.org.au Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 26, 2004 Report Share Posted November 26, 2004 Deb, That's more or less the same recipe i use to make paneer . some other things that can be used to curdle milk istead of vinegar are lemon juice, citric acid, sour buttermilk... back home, buttermilk(homemade) is considered the best thing to curdle milk as it doesn't leave any aftertaste in paneer. -Mounika , " Debra Lee Thompson " <Debrathompson@f...> wrote: > > Paneer > (Homemade Indian Cheese) > > 2 quarts (2 litres) milk (I use whole milk) > 1/2 cup white vinegar > > 1) In a wok or heavy saucepan, bring milk to a boil over high heat > (DO NOT SCALD). Add the vinegar and stir constantly until milk > curdles. > > 2) Strain through a piece of heavy cheesecloth, then fold the > cheesecloth up to form a bag. Tie the bag securely and and flatten > it under a heavy weight. This can be done by putting the cheese bag > in a heavy pot and putting of several books or other objects on top > of it. (I have also been told that putting the cheese bag on > newspaper will help pull out the excess water much quicker.) > > 3) Set the cheesebag in a cool place for 3 - 4 hours, until the > cheese is firm. It should form a mass about 1/2 to 1 inch thick > (about 2 cm). > > 4) Open the cloth and cut the paneer into 1 1/2 by 1 inch squares > (about 3 cm by 2 cm). > > 5) Fry until lightly golden. Drain & set aside for later use. Can > be frozen if you want to make a bigger batch for the next time around. > > > > Deb > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 26, 2004 Report Share Posted November 26, 2004 , " Debra Lee Thompson " <Debrathompson@f...> wrote: > > Paneer > (Homemade Indian Cheese) > thanks Debra, wonderful! Regards Louise South Australia DogsBody Hydrobath aussie_bullbreeds/ www.edba.org.au Quote Link to comment Share on other sites More sharing options...
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