26
Dec
Recipe: Homemade Paneer
Summary: fresh cheese
Ingredients
- 8 cups high quality, organic, whole milk
1/4 c. fresh squeezed lemon juice
Instructions
- Heat milk in a pot large enough to allow the mile to rise without overflwoing.
- Squeeze lemon juice
- Line strainer with two layers of cheescloth – if you want to save the whey, place a bowl underneath.
- When the milk begins to rise, stir in the lemon juice. Almost immediately the curds separate from the whey. If the whey isn’t clear , add more lemon and stir again.
- When curds have separated completely, pour curds and whey into the cheescloth.
- Rinse under cold water to make firmer and remove lemon juice.
- Tighten the cheesecloth around the paneer and squeeze out any excess water.
Quick Notes
This is surprisingly easy and quick to make. Ayurvedic and Macrobiotic Dietetics claim that fresh (non-aged) cheeses are far more healthy for the human body.
Variations
You can make a firmer paneer by pressing the paneer with a weight after straining. The longer it is pressed, the firmer it will be.
Cooking time (duration): 30
Diet type: Vegetarian
Diet (other): High protein
Number of servings (yield): 8
Culinary tradition: Indian (Southern)
Microformatting by hRecipe.
1:26 pm on January 22nd, 2010
[...] spread for our feast include Sag Paneer (with homemade paneer), Dal Tarka, Khumbi (Mushrooms with Coriander and Cumin), Raita, and Mango Chutney. No Comments [...]