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This is Padmaja Amanchi from Vancouver, Canada. I have been a constant
visitor of Bawarchi since I came to Canada. I always refer to the
recipes in bawarchi which I don't know. I have also contributed some
recipes like Stuffed Capsicum Curry , Chicken Pakoda etc. One day i tried
to find out the process to make paneer in bawarchi but couldn't find
it. Fortunately, my husband is a very good cook and food lover besides
his Software Profession. He told me the process to prepare paneer. It
turned out very good. So I felt , I should share it to bawarchi readers
also.
Reply your comments to apadmaja@hotmail.com
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Paneer (Indian Cheese)
Ingredients
2 litres of Milk
2-3 Tbsp Lemon Juice
Method:
- Boil the milk in a stainless steel pot and stir the milk regularly, to
make sure it doesn't burn (if it burns, it will be absolutely
unusable).
- Once you make sure that the milk is thoroughly boiling, remove the heat
and add lemon juice. The milk starts curdling right now.
- Have another pot ready. Also, you'll need a strainer covered with a
cheesecloth. Scoop the curds and whey (the liquid) into the strainer,
dripping the liquids into the pot. The whey is not used in paneer, but
is a useful ingredient in general. You can make lemonade with it, cook
your rice with it, use it in steamed vegetable preparations, soups, etc.
Or you can just throw it out, if you're the
wasteful type like my husband.
- The curds should all have remained in the cheesecloth. Wrap the
cheesecloth so as to cover the curds completely. Press the cheesecloth a
little bit with your hands or a spoon. The point is to squeeze every
last bit of whey out of the paneer.
- Now you have a block of paneer. This has a good consistency. When using
it in vegetable preps, you'll want to use it in chunks or cubes,
sometimes having fried those cubes separately before adding them to the
preparation. Fried paneer cubes are a great addition to rice or peas.
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