Рецепт Paneer Home Made (Indian Cottage Cheese)
Ingredients
- 8 Cups Milk, preferably Whole Milk
- 1/4 cup lemon juice
Instructions
Place the muslin/cheese cloth on a colander and keep it aside. You can also keep this ready in the sink.
In a saucepan bring milk to a boil over medium heat. You can keep stirring it occasionally in order to prevent it from burning in the bottom.
Once it starts boiling. add a tablespoon of lemon. As it starts curdling, (small white lumps will start forming) add the remaining lemon juice and gently stir it. So that it will help form big milk solids. Take care not to break it instead.
Once the milk solids and whey (greenish water) separate immediately transfer it to the muslin cloth placed on a colander. Rinse off the acidic taste with tap water. Then grab the ends of the cloth from all the corners and squeeze out the excess whey. Hang this in the sink faucet(cabinet handle just above the sink is perfect) for 30 minutes so that any excess liquid can be drained.
After half an hour, place this on a plate with the folded side facing sidewards. Keep pressing on the sides until it forms like a block. Then place a heavy weight on top of it for 2-3 hours.
Now the paneer is set. Unwrap the cloth and cut into cubes. Store it in the refrigerator until further use.
Notes
The richness of the milk has not affected the texture of paneer. 2% and whole milk both has given desired results. However am not sure about the skimmed milk.
Sometimes, even after rinsing the acidic taste remains in the final product. So rinse it very well. Also add lemon juice in small quantities and see if it curdles. Once the whey separates, stop adding it. This way the addition of acid can be controlled.
While adding the lemon juice gently keep stirring it. Stir it like pushing it all together closer to form a big lump.
A pot filled with water or a canister with grains/rice can be kept on top. Even a stack of pots or pans will do good. Basically this helps in setting the paneer.