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Paneer/ Cottage Cheese - Happiness is making Paneer at home - A star ingredient in numerous Indian dishes.
In a large wide pot heat milk. Meanwhile line a cheese cloth over a colander and set it aside.
When the milk comes to boiling point add 1tspn or more citric acid/ lemon salt. Switch off the flame and wait for whey and paneer to separate. Strain the paneer in cheese cloth. Hold the four corners of the cheese cloth and wash the paneer through cold running water to remove the excess citric flavour.
Grab the ends of the cheesecloth and twist the ball of paneer to squeeze out the excess whey. Tie the cheese cloth to your kitchen faucet and allow the paneer to drain for about 10 minutes.
Transfer the paneer with the cheese cloth on flat surface. Loosely tie the 4corners of cheese cloth using a string or rubber band. With the help of rolling pin roll gently for few minutes. This helps in smooth and even texture. Also while rolling spread to desired thickness. Place it under heavy object/weight for 4hours for the excess whey to drain out.
Remove paneer from cheese cloth cut to cubes accordingly. Transfer to air tight containers and store in freezer for up to 3weeks.
SERVING: 6
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
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Item(s) Subtotal: ₹689.00
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Total: ₹689.00
Grand Total: ₹689.00
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