PANEER: HOMEMADE INDIAN CHEESE
Provided by Aarti Sequeira
Time 45m
Yield Makes 12 ounces of cheese
Number Of Ingredients 3
Steps:
- Line a large colander with a large double layer of cheesecloth, and set it in your sink.
- In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!
- Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
- Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
- Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
- Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
- Unwrap your beautiful disc of homemade cheese! You did it! You can now use this in any number of traditional Indian dishes, like saag paneer.
PANEER
Easy paneer recipe. Add to your favorite curry or dish. Great for vegetarians. Home made paneer is softer and lighter than the tofu consistency paneer you find in many Indian restaurants.
Provided by AMIBOULD
Categories World Cuisine Recipes Asian Indian
Time 2h50m
Yield 6
Number Of Ingredients 3
Steps:
- Pour the gallon of milk into a large pot. Bring to a boil over medium heat. Watch carefully, as it will boil over almost as soon as it starts to boil. As the milk begins to boil, pour the buttermilk into the pot in a steady stream while stirring constantly. The milk will separate into curd and water.
- Place a cheesecloth into a colander, and pour the milk mixture through it. Reserve some of the liquid for later. Let the milk mixture sit in the colander for a couple of hours, or until it stops dripping.
- After the curds are strained and settled, transfer them to a food processor. Process until smooth. It should be able to form a ball if it is the right consistency. If it is too dry, add a little of the reserved liquid and process again. The consistency should be like a firm ricotta cheese.
- Turn the cheese out onto a clean surface, and knead until smooth. Form into a ball, and wrap in plastic. Refrigerate until needed.
- To cook the paneer, heat the oil in a large heavy skillet over medium-high heat. Cut the paneer into bite size pieces. Fry for about 1 minute, or until a very pale golden brown. Drain on paper towels. Add to your favorite curry or dish.
Nutrition Facts : Calories 421 calories, Carbohydrate 38.1 g, Cholesterol 58.3 mg, Fat 17.8 g, Protein 26.7 g, SaturatedFat 9.5 g, Sodium 436.6 mg, Sugar 38.1 g
BEST HOMEMADE PANEER
It's easy to make your very own paneer to use in your favorite Indian recipes. For homemade paneer, all you need is milk, lemon juice, salt, and a thermometer!
Provided by ChefJackie
Categories World Cuisine Recipes Asian Indian
Time 2h30m
Yield 16
Number Of Ingredients 3
Steps:
- Line a colander with a damp piece of muslin or cheesecloth and set in the sink or over a bowl.
- Pour milk into a large saucepan. Heat over medium-low heat to 200 degrees F (93 degrees C). Stir well and add salt. Pour in lemon juice gradually, 1 tablespoon at a time. Stir until curds separate.
- Ladle curds into the muslin-lined colander. Fold muslin over curds and place a weight on top (such as a bowl filled with water). Press lightly and let drain for 2 to 3 hours.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 11.7 g, Cholesterol 24.4 mg, Fat 7.9 g, Protein 7.9 g, SaturatedFat 4.6 g, Sodium 152.7 mg, Sugar 11.2 g
PANEER
Making homemade paneer is suprisingly easy. This fresh cheese will have a softer texture than many shop-bought varieties, and is great in curries and salads
Provided by Roopa Gulati
Time 50m
Yield Makes 250g
Number Of Ingredients 3
Steps:
- Pour the milk into a saucepan and bring to a simmer over a low heat, stirring occasionally. This should take about 30 mins.
- Once it begins to bubble and rise up the sides of the pan, add 2 tbsp lemon juice and the salt - the milk will quickly separate. Add another 1 tbsp lemon juice, or enough to turn the milk into curds and liquid whey. Simmer for 1 min before turning off the heat. The amount of lemon juice needed will depend on the milk's freshness.
- Line a sieve with a double layer of muslin and set over a bowl. Pour the cheese mixture into the sieve and leave for about 10 mins to allow the whey to drain through the cloth. Draw the muslin around the paneer and gently squeeze out any excess liquid.
- Transfer the cloth-wrapped cheese to a tray and pat it out into a 2cm-thick rectangle. Cover it with a tray and a couple of heavy tins and transfer to the fridge for at least 2-3 hrs. Unwrap the paneer - if you're not using it straight away, submerge it in cold water and keep it in the fridge. Will keep in the fridge for up to three days.
Nutrition Facts : Calories 328 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 26 grams protein, Sodium 0.1 milligram of sodium
MATTAR PANEER
This was one of the first dishes I cooked for my husband when I was newly married, and it's the recipe I get most requested to make. I have managed to make it less fattening so we can eat it more often by successfully substituting the cream with fatfree half&half or even fatfree yoghurt sometimes (of course it won't taste quite as good as it does with heavy cream). I always use my own homemade paneer in this, and I also roast and grind my own cumin and coriander to bring out the best flavors, but you don't have to do that.
Provided by eatrealfood
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil and fry paneer cubes till they turn golden brown. Set aside.
- In a separate pot, heat oil (or ghee) and mustard and cumin seeds, until they turn color and sputter.
- Add chopped onions, ginger and garlic and cook until onions soften.
- Add tomato, salt, sugar, and cook till the tomatoes soften.
- Then add garam masala, chilli powder, turmeric powder coriander powder and cumin powder.
- Add the water and stir it in, using your discretion depending on how dry the dish is. If you added too much water, just let it simmer away until much of it evaporates - you want your tomatoes soft anyway.
- Add the peas.
- Cook just until the peas are tender.
- Pour in the cream, mix, and add the paneer and let simmer on medium heat for the paneer to absorb the flavors.
- Garnish with cilantro.
Nutrition Facts : Calories 119.1, Fat 8.6, SaturatedFat 2.9, Cholesterol 13.6, Sodium 13.6, Carbohydrate 9.1, Fiber 2.6, Sugar 3.9, Protein 2.6
PANEER
Paneer is a fresh farmhouse-style cheese that is virtually the only cheese consumed in India. It's made from cow's milk and has a slightly tangy, subtly salty flavor with a texture similar to tofu. It's a breeze to make at home using only three ingredients: milk, lemon juice, and salt.
Provided by Maneet Chauhan
Categories Cheese Milk/Cream
Yield Approximately 8 to 10 ounces
Number Of Ingredients 3
Steps:
- In a medium saucepan, heat the milk to 195°F over medium heat. Using a wooden spoon, stir frequently during the heating process to prevent the milk from scalding. Be sure to scrape the bottom of the pan when you stir because this is where the milk is most prone to sticking. The milk will become foamy and bubbles will form on its surface once it reaches the desired temperature.
- Remove from the heat and stir in the lemon juice until evenly distributed, which will cause the separation of curds from the whey. The process should begin right away, but don't fret if it takes a minute or two. Cover the pan and set aside at room temperature for 10 minutes to let the acid work its magic. Check the mixture at this point: It should be slightly yellow and the curds should have completely separated from the whey. Don't panic if this hasn't happened completely yet. Simply add another teaspoon of acid and set aside for a few minutes more. This should do the trick.
- Line a fine-mesh sieve with cheesecloth and set the sieve over a bowl. Ladle the curds and whey into the sieve. Reserve the whey for another use. Season the curds (still in the sieve) with salt, stirring it in using a wooden spoon, then gather up the edges of the cheesecloth into a tight bundle and squeeze the excess whey from the curds. Place the cheesecloth and curds on a large plate and shape them into a square. Wrap the cheesecloth edges around the paneer and place a second plate on top of it to compress it. Set aside at room temperature for 30 minutes. At this point the paneer is ready to use or it can be refrigerated in a covered container for up to 3 days.
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