Introduction: Paneer Recipe
Learn how to easily make your own Paneer (Indian cottage cheese) with this simple and foolproof Paneer recipe. By following these step-by-step instructions, you can prepare homemade paneer that will elevate your dishes to new culinary heights. Whether you want to savour Paneer Tikka, Palak Paneer, Shahi Paneer, or any other dish of your choice, this recipe is the only one you’ll ever need.
Ingredients: Paneer Recipe
To prepare Paneer, you’ll need the following simple ingredients:
* 1 litre of whole milk
* 2-3 tablespoons of lemon juice or white vinegar
* Water and ice cubes
Step-by-step Instructions:
1. Boil the Milk:
Start by pouring the whole milk into a heavy-bottomed pan and placing it over medium flame. Stir occasionally to prevent the milk from sticking to the bottom of the pan. Continue heating until the milk gently boils.
2. Curdle the Milk:
When the milk starts boiling, gradually add the lemon juice or white vinegar while stirring continuously. Stop adding the acid as soon as the milk visibly curdles and the whey (greenish water) separates from the curd. Turn off the heat at this point.
3. Drain the Curd:
Take a muslin cloth or a fine mesh strainer and position it over a bowl or sink. Pour the curdled milk through the cloth, allowing the whey to separate from the paneer. This step ensures a smooth and well-separated texture.
4. Rinse with Water:
To eliminate any residual sourness caused by the lemon juice or vinegar, gently rinse the paneer under running water. This rinsing process is essential for a more neutral taste.
5. Tie and Hang:
Gather the cloth around the paneer, forming a bundle, and gently squeeze out excess water. Hang the cloth along with the paneer for approximately 30 minutes to an hour, allowing any remaining water to drain completely.
6. Shape the Paneer:
Once the excess water has been drained, place the paneer on a flat surface and mould it into a solid block or disc. For added convenience, cube-shaped portions can also be created.
7. Set or Refrigerate:
To achieve the desired texture, let the paneer set at room temperature for a few hours. For a firmer consistency, refrigerate it. Now, your homemade paneer is ready to enhance the flavours of various recipes!
Conclusion:
Congratulations! You have successfully created fresh and delicious homemade paneer that can be enjoyed in a diverse range of dishes, including Paneer Tikka, Palak Paneer, Shahi Paneer, and numerous other recipes. Exploring the versatility of paneer in your cooking endeavours has never been easier. Indulge in the exquisite flavours and textures that only your very own paneer can provide.
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