DISH NAME : PANEER

Cooking Time : 45 minutes

Chilling Time : setting time: 1hours

Description

Paneer is a fresh cheese common in south Asian cooking. It is an unaged, acid-set, non-melting farmers cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. Paneer in various forms is used in the preparation of curries and sweets.

Ayurvedic Note

1) Increases kapha. Helpful in weight gain.
2) Should be taken only during lunch.
3) Hard to digest.

Note

1) Lime juice can be substitued with vinegar mixed with equal quantity water. You can also use sour yoghurt. Please don`t use citric acid to curdle milk. It will not keep for more than a few days.
2) The longer the weight is kept to drain water from paneer, the less softer it will be.
3) If you find it difficult to cut paneer immediately after removing weight, keep in fridge for an hour or two and then cut.

Method

1) In a heavy bottomed pan bring milk to boil slowly, stirring occasionally.
2) Remove from heat and allow to cool slightly (should be still hot).
3) Add lime juice stirring vigorously till milk starts to curdle. Whey, after milk seperates, will turn slightly greenish.
4) Strain through a muslin.
5) Hold the muslin with paneer under a running tap to cool down and also to remove the tartness of lime juice. Cooling under water will make paneer soft.
6) Hang this till all the water has drained off. 7) Wrap this in the muslin into a square or rectangle shape. Wrap tightly and place it is a sieve or collander.Keep heavy weight on paneer for 1 hour to drain off any remaining water and also to give shape.
8) Cut into desired shapes after its sets. Can be stored in the freezer for a couple of weeks.
Thaw before using.