Tuesday, April 29, 2014

Home Made Paneer

"Paneer" is used in many gravies, pulav , parathas as well as sweets.Now here is the simple recipe for Home Made Paneer
Use "Full Cream Milk" for "Kids" and "Skimmed Milk" for "Weight Watchers"
Check out his link for making Brown Rasgulla using fresh home made paneer

  • Skimmed / Full cream Milk - 500 ml
  • Curd - 1/4 cup
  • Strainer
  • Cheese cloth
  • Weight

  • Boil milk in a sauce pan / vessel in a medium flame
  • When it starts boiling add curd little by little and stir it
  • Milk will start curdling soon
  • Keep on stirring it, the whey water will start separating
  • Once the whey water completely separates switch off the stove
  • Place the cheese cloth over the strainer and pour the curdled milk over it
  • Collect the whey water.Do not discard it.It is highly nutritive.You can refrigerate it and use in gravies, soups, pulav preparation and also while kneading roti dough
Click this link for Whey Water Veggie Soup

  • Bring the edges of the cheese cloth together, tie it together using a knot.Hang it up for 3 hours.Place a small cup underneath it so that the remaining whey water drips in it

  • Now place it on a tawa and keep a weight over it.Leave for 1 hour like this
  • The paneer would have set by now

Paneer is ready.You can store it under water in a steel container and refrigerate it upto 3 days.Change water daily