RE: My favourite recipe (Paneer Recipe ) {Mounika}

[Guest guest]

Mounika -

 

What ratio of buttermilk to whole milk do you use?

 

Debra Lee Thompson

 

Analyst - Mortgage I

 

First Horizon Home Loans Corporation

 

debrathompson <debrathompson

 

214.492.7402

 

pmounika [pmounika]

Friday, November 26, 2004 4:15 PM

Re: My favourite recipe (Paneer

Recipe)

 

 

 

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

>

>