If the jaggery is not clean, make the syrup, strain it to remove the impurities and add to the mixture.
Lemon juice 1 tablespoon
vinegar 2-3 teaspoons
curd / yogurt 2 tablespoons
citric acid 1/2-1 teaspoon
|3.||White muslin / thin cotton cloth to strain|
milk. Keep stirring occasionally. Otherwise, the milk
may get burnt at the bottom or it may form a top
Before adding the milk to the utensil, add a few tablespoons of water and boil. This will prevent the milk from getting burnt.
Switch-off the stove, when the milk boils.
Wait for about 2 minutes, so the milk slightly cools.
Do not add the curdling agent to the boiling milk, because the paneer will become hard.
the curdling agent.
(I have used lemon juice)
If the milk does not break, add little more curdling agent.
Wait till the milk curdles fully. You will see the whey, which is the liquid part.
a strainer on an utensil.
Place the cloth in the strainer.
Use the strainer to prevent the cloth from falling into the whey.
the curdled milk.
The part which remains in the cloth is the paneer.
Use the whey to make the dough for chapatis, rotis, or parathas and for soups and curries.
the paneer again to the same utensil
you used for boiling.
To make the paneer soft and remove the smell of curdling agent and remove the sourness:
Add 1-2 cups of water.
Repeat the add-mix-strain steps one more time.
Collect the edges of the cloth, lift and hold it
with your left hand.
Twist and squeeze the paneer part with your right hand to remove as much whey as possible.
You can use paneer, at this point, to prepare sweets.
the cloth with the paneer on a
Press the paneer into a circular or rectangular shape with the desired thickness.
Cover the paneer with layers of cloth, so these absorb the whey.
another plate on the top layer of the cloth
and keep a heavy object.
Wait for 2-3 hours.
The heavier the object you keep on the plate, the faster you can prepare the paneer.
the weight and cloth.
Paneer is ready.
the paneer into desired-size pieces.
|TIPS||How to Prepare Paneer at Home|
|1.||Do not boil the milk after it curdles, for any reason, to prevent the paneer becoming hard.|
To store the paneer pieces, place them in an air-tight container and
Place the container in the refrigerator.
Change the water daily.
Keep the paneer in an freezer box and store it in the freezer.
make the paneer soft, after you remove it from the refrigerator /
Boil water. Add the desired quantity of paneer to the water. Remove the paneer when it becomes hot.