HOME MADE PANEER - FIRST ATTEMPT

Hi friends, Hope all you enjoyed your weekends... Today I came with basic techniques... its nothing but Home made Paneer... Its my first attempt so I tried with little quantity i.e. Half litre Milk...

INTRODUCTION
Paneer is a fresh cheese common in South Asian Cuisine. It is of Indian Origin. It is also called as Chhenna in Eastern part of India. It is unaged, acid-set, non-melting farmer cheese or curd cheese.

BENEFITS

• Paneer is a good source of calcium, which helps strong bones and teeth, and also prevents Osteoporosis  Cheese provides 25% of the calcium in the food supply.
• Paneer in moderation, is associated with lower body weight as well as reduced risk of developing insulin resistance syndrome.
• It is a good source of protein and it reduces cancer risk.
• It can prevent stomach disorders and even help with your bones as you get older, especially in women.
• It also helps in lower, back and joint pain.

Availability	World Wide
Category	Basics
Regional	South Asian
Preparation Time	1 Minute to get ready things
Cooking Time	20 Minutes
Filtering Time	1 Hour
Setting Time	1-2 Hour
Yield	100 gm

INGREDIENTS
Aavin Milk (prefer full fat) - 1/2 litre
Vinegar or Lemon juice - 1-2 Tbsp
Cotton or Muslin cloth - to filter

METHOD

• Boil the milk, when its start boiling keep ready the Vinegar or lemon juice.

• After 30 seconds of boiling add the vinegar or lemon juice to it and stir well.

• Its starts curdling and will stick on back of the ladle.

• Stir well and the cheese completely separates like lumps and whey water.

• Now switch off the flame.
• Keep the big vessel and cover it with cotton cloth like sieve, pour into the cloth to separate whey and cheese and squeeze out the excess water.

• Wash it with running tap water to remove acidic content.

• Squeeze out excess whey water and hang it up for 1 hour to filter excess water. 

• Now make crumble and knead for 2-3 minutes and keep it in clean cotton cloth and make level.

• Now keep some weight on this cloth to set the paneer for 2 hours.

• Now make cut to get pieces.

SOFT AND FLUFFY PANEER IS READY!!!

DISHES USING PANEER

• Paneer can be used for making varieties of dishes.
• Desserts like Rasgulla, Rasmalai, Kalakand, Sandesh etc...
• Gravies like Palak Paneer, Muttar Paneer, Shahi Paneer etc...
• Appetizers like Chilli Paneer, Paneer Tikka, Paneer Pakoda etc...

NOTE
You can use the whey water to knead chapathi flour.

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