Tuesday, August 16, 2011

Low Fat Paneer

Paneer, also known as Indian cheese is quite a delicacy. Though it is called as cheese it doesn't melt like one. I remember eating fresh Paneer with some salt and pepper outside US consulate office in Mumbai, it tasted heavenly. I have never known anyone who doesn't like Paneer. It is soft and silky in texture. I know you might think, why make paneer at home when it is easily available in market? But trust me, once you make it at home you won't go back for the store bought one. You don't have to go into lot of trouble to make Paneer,  just boil some milk, add some acidity to it and that's it. Paneer is a great substitute for vegetarians.

You will see lot of paneer recipes in coming posts. I use 2% milk which we get here in US, that way you can enjoy eating it without any guilt :-).

Ingredients

1 gallon of  2% milk
1/4 to 1/3 Cup Distilled White Vineger

That's it you need only 2 ingredients to make Paneer :-)

Method

Boil milk in a thick bottom pot. Once boiled turn off the heat and add 1/4 cup vinegar, curds will start separating from whey. If not, you might need more Vinegar. But overall it should look like this.


Drain the curds in a muslin cloth or if you have a cheese cloth use the same.


 Wash it with cold tap water. Make a round ball shape by twisting and turning the cloth and remove little excess water by pressing the ball. This is quite important because if you remove all the excess water your Paneer will be dry. Place a heavy weight on the curds that is wrapped in cloth for example I used the same pot filled with water and placed it on top of the cloth.


 Leave it for an hour and your paneer is ready.


 Cut into desired size.


Paneer is ready to use in curries and many more dishes.

1 comment: