Recipe for home made paneer??

Answer 1

Homemade Paneer (Panir - Indian Cheese):

1¼ hours 5 min prep
4 servings
8 ounces or 2 cups

6 cups whole milk
1 1/2 cups plain yogurt (whole-milk, aka full-fat)

1. Prepare a place for the paneer to drain, placing a colander in the sink and lining it with 4 thicknesses of cheesecloth or a clean linen kitchen towel.
2. Ina large (at least 3 quart) saucepan, bring the milk to a boil over high heat, stirring almost constantly to prevent it from burning or boiling over.
3. As soon as the milk comes to the boil, add the yogurt and sir gently. The milk will soon foam up into soft clouds and then break into thick curds of cheese floating in a thin, faintly greenish liquid called whey.
4. Remove from the heat and pour the contents of the saucepan into the cheesecloth-lined colander placed in the sink to drain away the whey.
5. When the cloth is cool enough to handle, bring its corners together and squeeze the cheese into a ball, twisting the top portion of the cloth to force out more liquid and then securing it with a rubber band.
6. Suspend the cheese from the faucet and let it hang over the sink for about 30 minutes to drain off any remaining whey.
7. Now press the cheese to make it firm enough to cut. To do this, place the wrapped lump of cheese on its side in a pie pan or frying pan, and place another pie pan or frying pan of equal or smaller size on top of it, or cover the cheese with a plate. Balance a weighty object, such as a teapot filled with water, on the pan or plate to compress the cheese. As you can see in the photos, I put the wrapped cheese in a bowl, placed a smaller bowl on top of that and a large, full bottle of wine into that bowl. Press for 30 minutes more.
8. Carefully unwrap the pressed cheese, cut into ½-inch cubes, transfer it to a container and seal tight. Refrigerate until needed. The paneer will keep 3 to 4 days in the refrigerator and several months in the freezer.

Answer 2

Paneer

Ingredients

1) 2 liters of full milk (fuller is better)
2) several limes (the juice is needed, vinegar can also be used)
3) (optional) some pepper or freshly chopped coriander

Method

Heat the milk until it boils. The adventurous can add a little crushed pepper or finely chopped fresh coriander to the milk when it starts to boil.

Add lime juice as soon as the milk starts to boil (turn off the heat and keep on stirring!). Add enough so that the milk curdles.

Pour everything through a muslin cloth (or use a tea-towel as I always do), rinse it with some cold water, and hang it to dry for a while (30 minutes or so).

Press the remaining paneer under a heavy pan for a while to get rid of the remaining liquid. You should have a reasonably solid cheese left after about an hour, looking like this.

Cut into blocks and make palak paneer .

Answer 3

Home Made Paneer
INGREDIENTS
4 cups milk
1 tablespoon plain yogurt
1 teaspoon salt
1 teaspoon sugar
1 tablespoon fresh lemon juice
DIRECTIONS
Combine the milk, yogurt, salt and sugar in a saucepan. Heat over medium heat, stirring occasionally with a whisk. As the milk is just about to boil (it will bubble at the edges), stir in the lemon juice.
Remove from the heat and pour into a sieve lined with cheesecloth. Lift the cheesecloth by the four corners and tie them together. Hang the cheese in the cloth over the sink to drain. It will take 30 minutes to 1 hour. Once drained, place the cheese, still in the cloth, into a bowl and refrigerate until ready to use.
If later you want to cut the paneer into firm fingers, use a spoon to press the paneer into the shape of the bowl before refrigerating.

Answer 4

Just type in PANEER on your browser and you get lots of places to check out.

Answer 5

www.indianfoodforever.com. May not be home made but you have a variety of choices. Bon apetite.

Answer 6

R u going to cook that bird ***** ***