Cheese paneer is a traditional Indian vegetarian cheese, which is prepared without the use of rennet. Such cheese is easily prepared at home in just 30 minutes, after which, it can be used in cooking frying, carcass in sauce or using as a filling for baking. On how to make a cheese paneer at home, read on.
Homemade cheese paneer
Ingredients:
- cow milk - 4 liters;
- lemon juice - 1/4 tbsp.
Preparation
First you need to heat the milk. It is better to use for this procedure a saucepan with non-stick coating, or continuously mix the milk in the process of heating, so that it does not burnt to the bottom of the dishes. As soon as the milk starts to boil, pour the lemon juice and mix everything again. After adding acid, the protein from the milk should begin to fold and separate from the serum. If this does not happen - pour a little more milk and increase the heat.
Formed on the surface of the serum home-made cheese , pour into a colander, covered with two layers of gauze and lightly rinsed with cool water to get rid of the sharp lemon taste. Your cheese is ready! It can be served to the table immediately, like fresh ricotta, but you can squeeze it well in a gauze bag and put it under the press in the refrigerator for 20 minutes, then use it to prepare classic Indian recipes, like saag panier.
Recipe for home cheese paneer c herbs
Ingredients:
- milk - 2 liters;
- home-made yogurt - 200 ml;
- fresh coriander - 15 g;
- hot pepper - 1 tbsp. a spoon.
Preparation
Pour the milk in an enamel saucepan and put it on the fire.
Once the cheese has separated from the whey, drain it into a gauze covered with gauze and squeeze it from excess whey. The finished cheese is rammed into a circle or rectangle, wrapped in a kitchen towel and put under a press in the refrigerator for an hour or 2. After the time, the spicy home paneer can be cut into cubes and served to the table, or used as one of the ingredients for cooking Indian dishes.