sz.toflyintheworld.com
New recipes

Homemade paneer cheese recipe

Homemade paneer cheese recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • Recipes
  • Ingredients
  • Dairy
  • Cheese
  • Homemade cheese

Paneer is a white cheese originating in India. You can eat it straight away or store in the fridge for up to two weeks.

1 person made this

IngredientsMakes: 400 g paneer

  • 2L full fat milk
  • 5 tablespoons of lemon juice, or 2 teaspoons citric acid mixed with 50ml cold water
  • salt
  • freshly ground black pepper or ground spices (optional)

MethodPrep:30min ›Cook:5min ›Extra time:3hr resting › Ready in:3hr35min

  1. In a large pot, heat the milk until it reaches a temperature between 82 and 85 degrees C, stirring constantly to prevent it from scorching.
  2. Add the lemon juice or citric acid solution. Lower the heat and continue to stir until small lumps start to form, about 1 minute more. Add a little more lemon juice or citric acid solution if needed to help coagulate the milk.
  3. Remove from heat but continue to stir for another 2 minutes. Then set aside until larger cheese curds form, about 10 minutes.
  4. Ladle curds into a muslin-lined colander and leave to drain for 1 hour. Another option is to fold muslin over the top of the cheese curds and place a weight on top (such as 2 tins). Press lightly and let drain for 1 hour.
  5. Transfer the paneer into moulds or small bowls to give the cheese a nice shape. Season the cheese with salt and freshly ground black pepper.
  6. Store the cheese in the fridge for at least 2 hours to allow it to set more before serving.

Tip:

Do not use UHT milk. Fresh pasteurised milk is fine.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Watch the video: Δεν θα αγοράζετε πλέον τυρί. Πικάντικο, σπιτικό τυρί. Δοκιμάστε το! #56