Post by neelam on Aug 14, 2006 14:11:28 GMT
Here's a recipe for Paneer.
Bring milk to boil. Bring the heat to simmer and add vinegar. Some brands of milk take a little more vinegar than the others. The best way to identify is to add around 3 spoon of vinegar to 1/2 gallon milk and once you get the milk water separated (greenish in color) know that it's done. If not, add some more.
To make hard paneer (like in stores), pour it through cheese cloth the moment you have added vinegar and the milk solids have separated. Put the cheese cloth well bundled with paneer) in a plate and put some weight on it so that excess water will be drained out. Let it sit for 2 - 3 hours.
For soft paneer (crumpled) let the warm milk cool before you pour it through cottage chesse and then follow the same procedure to drain the excess water.
Enjoy!
Neelam
Bring milk to boil. Bring the heat to simmer and add vinegar. Some brands of milk take a little more vinegar than the others. The best way to identify is to add around 3 spoon of vinegar to 1/2 gallon milk and once you get the milk water separated (greenish in color) know that it's done. If not, add some more.
To make hard paneer (like in stores), pour it through cheese cloth the moment you have added vinegar and the milk solids have separated. Put the cheese cloth well bundled with paneer) in a plate and put some weight on it so that excess water will be drained out. Let it sit for 2 - 3 hours.
For soft paneer (crumpled) let the warm milk cool before you pour it through cottage chesse and then follow the same procedure to drain the excess water.
Enjoy!
Neelam