PANEER (CHENNA, RICOTTA)
(Yield: About 1 cup)
Paneer is a type of cheese and it is a key
ingredient in some of the Indian recipes ranging from curries to desserts. It
is quite easy to make at home.
INGREDIENTS FOR PANEER: (Yield: About 1 cup)
·
4
cups or about 1 liter Whole Milk (Full
fat milk), with 3 to 3 ½ % milk fat
·
2
½ T lemon Juice + 1 ½ T Water, mix together (Diluting lemon juice with water
and by adding gradually over boiling milk, milk curdles slowly which makes soft
paneer instead of dry, rough paneer)
LET’S MAKE PANEER:
Boil the milk in a wide heavy bottom non-stick pot
over high medium heat with stirring frequently to avoid milk sticking to the
bottom.
When milk reaches boiling point, lower the flame to
medium and add lemon juice and water mixture gradually all over the boiling
milk, stir the milk gently, continue heating over medium flame and let the milk
curdle (It will take 1 to 2 minutes only).
Switch off the flame as soon as milk curdles.
Drain paneer using a muslin cloth or cheesecloth placing
it in the colander or strainer over the pot.
Run cold water over the strained paneer to remove
citrus flavor of lemon juice.
Hang paneer for 30 to 45 minutes.
Squeeze out excess water.
Make sure paneer is not too dry as well too soft.
Paneer is ready.
IT’S
GOOD TO KNOW:
From
1 cup Paneer you could prepare
(1)
9 Rasmalai OR
(2)
9 Malai Chum Chum OR
(3)
12 small size Kalakand
(4)
18 small size Rasgulla OR
(5)
20 small Paneer Cubes (For recipe look under “HOW TO MAKE” Paneer Cubes) for
Paneer Makhani.
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