Paneer in India, cottage cheese elsewhere, Milky Cheese too -
the name are many. Yet the taste is one -- delicious.
Paneer or cottage
cheese is a fresh, delicate cheese made from low fat milk,
without involving long, complicated procedures. Paneer is a rich
store-house of nutritions. Easy to make and easy to digest,
paneer is used in the Indian home of every region, in some form
or other. Be it the realm of sweets, snacks or gravied
vegetables, the versatility of paneer is marvellous.
Paneer is a dairy product. It
made by curdling milk, tying the chenna (residence) in cloth and
placing under pressure to solidify. With experience, you can
make homemade paneer from the given recipe, which would probably
outdo most readymade ones. If the first time results are not
upto mark, don't give up. Use washed paneer recipes and use it
up. Then try & try again till you perfect the fine art of
paneer making.
How to
make Paneer
Ingredients
Milk - 1 litre
Citric Acid or Lemon (juice) - 1/2 tsp
Water - 2 tbsp
Method
Dissolve the citric acid in
water.
Bring milk to boil, stirring continuously.
Add the acid solution gradually, while stirring.
When the milk curdles fully, switch off the gas.
Cover for 3-4 minutes.
Drain into a muslin cloth.
Hold pouch under running water.
Press out excess water.
Shape and place cloth under heavy weight required (stone slab)
for 2-3 hours before using as required.
