How to make Homemade Paneer ? Indian (Unaged) Cheese

how to make Homemade Paneer ? Indian (Unaged) Cheese

Ingredients:

Milk (low fat or full fat) - 2 litres

Buttermilk ? 4 cups

Method:

1. Line a sieve with a moistened muslin cloth and put it over a large pot.

2. Bring milk in a saucepan to a boil over medium heat, stirring occasionally to prevent scorching.

3. Add the buttermilk, and lower the heat. Keep stirring the milk for a few minutes until you see the milk has curdled completely.

4. Carefully strain the curdled milk through the sieve lined with the muslin cloth. Let the whey collect in the bottom saucepan. The whey is highly nutritious. Store it to use later on in other curries instead of water (at this stage if you wish, you can experiment and add a few flavors that you like to the curds in the muslin cloth, like dried herbs, etc. Mix the dried herbs well with the curds and continue). Later, lift the edges of the cloth and tie the corners of the cloth into a bag completely enclosing the curds.

5. Remove the sieve from saucepan and place it in the sink. Place the bag of curds back in the sieve. Set aside under a heavy weight for about 3-4 hours to press to a flat shape about 2 cm thick. Later, transfer the Paneer block to a zip-lock packet and store refrigerated. Use within a week.

Tip: Paneer can also be made from failed yogurt.

The following is a curry I prepare quite often using paneer and frozen peas. The rich and subtle spicing in this curry is worth trying out. You will all love this gluttingly delicious side dish.

THANKS TO ORIGINAL UPLOADER AND GREAT COOKING EXPERT MONA