It's been some days since I last blogged - not that I have not been cooking....but somehow got too busy with other matters....but today I have made paneer and plan to make paneer bhurji, so decided that this requires a mention...
There is nothing like fresh home made paneer ....and it is the most simplest thing to do...esp. if using in a dish like paneer bhurji where it does not even require to be set....it can be used in it's original crumbly form...
So here's how you can make paneer...
Ingredients:
1 litre of milk
juice from 1 lemon or few tsps of vinegar
Method:
Bring the milk to a boil...and reduce the flame.
Start adding the juice of the lemon (or vinegar ) slowly while stirring till the milk separates into whey and paneer...
If it is not completely separated - you could add some more lemon juice...
Sieve the mixture through fine mesh or muslin cloth
In case you need to use paneer in cube form - then at this stage you should cover the paneer in the muslin cloth and press a heavy dish or stone over it for about 1 hour...this enables the water to be removed totally and also hardens the paneer...allowing you to cut it into pieces as required for your dish. You could also refregirate it for a while before cutting it.
However if you need to use for paneer bhurji as I plan to ...then it can be stored as it is just after separating the whey....
This gives about 200 gms of paneer.
Enjoy !!!
There is nothing like fresh home made paneer ....and it is the most simplest thing to do...esp. if using in a dish like paneer bhurji where it does not even require to be set....it can be used in it's original crumbly form...
So here's how you can make paneer...
Ingredients:
1 litre of milk
juice from 1 lemon or few tsps of vinegar
Method:
Bring the milk to a boil...and reduce the flame.
Start adding the juice of the lemon (or vinegar ) slowly while stirring till the milk separates into whey and paneer...
If it is not completely separated - you could add some more lemon juice...
Sieve the mixture through fine mesh or muslin cloth
In case you need to use paneer in cube form - then at this stage you should cover the paneer in the muslin cloth and press a heavy dish or stone over it for about 1 hour...this enables the water to be removed totally and also hardens the paneer...allowing you to cut it into pieces as required for your dish. You could also refregirate it for a while before cutting it.
However if you need to use for paneer bhurji as I plan to ...then it can be stored as it is just after separating the whey....
This gives about 200 gms of paneer.
Enjoy !!!
