HOMEMADE PANEER (FRESH INDIAN COTTAGE CHEESE)
Recipe video above. Homemade paneer is far superior to store bought. It's softer and creamier, and has much better flavour. It's easy to make, without special equipment. All it takes is a little patience to let the cheese set in the fridge for 4 hours. Use paneer to make the great Indian classic, Palak Paneer (Spinach Curry with Paneer)
Provided by Nagi
Categories Mains
Number Of Ingredients 2
Steps:
- Heat the milk in a large saucepan over medium high heat until the top becomes foamy, just as looks like it's about to boil.
- Turn stove off. Add lemon juice and stir for 1 minute. The milk should begin to curdle. If it doesn't, turn the stove back on and bring back to a gentle boil until the solids separate.
- Line strainer or colander: Place over a deep bowl. Line strainer with 2 layers of cheesecloth (Note 1).
- Strain: Ladle in half of the curdled milk to begin with, then pour the rest in. Leave until all the liquid drains - this might take 5 to 10 minutes.
- Rinse: Discard liquid (whey) in the bowl. Bundle the paneer up in the cheesecloth (it will still be quite watery at this stage) then rinse bundle briefly under cold tap water. This helps to remove lemon flavour + cool for easier handling.
- Squeeze out excess water by twisting the cheesecloth and squeezing the bundle, but not so hard that paneer squeezes out through the cloth. Once liquid no longer comes out, stop. The paneer will still be quite soft at this stage.
- Weigh cheese down with weights: Shape cheese into a disc around 2cm / ¾" thick, still wrapped in cheesecloth. Place in a strainer or colander set over a bowl. Top with a small plate then 2 x 400g/14oz cans (or similar weight).
- Refrigerate for 4 hours. During this time the paneer will set (become firm) and remaining liquid will drain out. (Note 2)
- Remove paneer from fridge and carefully unwrap. There will be a dent in the middle, this is normal (it's from the draining).
- At this stage, the paneer is now ready for use. You can either cut it immediately and use in a recipe (such as Palak Paneer!), or store the whole uncut block for another time and just cut when needed.
- Store in the fridge for up to 2 weeks, or freeze for 3 months.
Nutrition Facts : Calories 308 kcal, Carbohydrate 25 g, Protein 16 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 50 mg, Sodium 215 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
HOMEMADE PANEER (PANIR - INDIAN CHEESE)
Paneer is a simple, mild-flavored Indian cheese. Once you make this, you will have a new appreciation for the Little Miss Muffet nursery rhyme, for you will know the meaning of curds and whey. More importantly, you will be able to enjoy lovely Indian dishes like Palak Paneer (spinach, cheese and spice curry), Mattar Paneer (green peas, tomatoes spices and paneer), and many more. OTHER PANEER RECIPES use lemon juice instead of yogurt, but the yield is smaller with that method. To go that route, use 3-4 tablespoons lemon juice instead of the 1 ½ cups yogurt called for. You could also use 2 tablespoons apple cider vinegar diluted with 2 tablespoons water, adding this to the 6 cups of milk. TO AVOID SPILLS when the milk bubbles up, be sure to use a large, deep saucepan. From Nancie McDermott's The Curry Book.
Provided by Sandi From CA
Categories Lunch/Snacks
Time 1h5m
Yield 8 ounces or 2 cups, 4 serving(s)
Number Of Ingredients 2
Steps:
- Prepare a place for the paneer to drain, placing a colander in the sink and lining it with 4 thicknesses of cheesecloth or a clean linen kitchen towel.
- Ina large (at least 3 quart) saucepan, bring the milk to a boil over high heat, stirring almost constantly to prevent it from burning or boiling over.
- As soon as the milk comes to the boil, add the yogurt and sir gently. The milk will soon foam up into soft clouds and then break into thick curds of cheese floating in a thin, faintly greenish liquid called whey.
- Remove from the heat and pour the contents of the saucepan into the cheesecloth-lined colander placed in the sink to drain away the whey.
- When the cloth is cool enough to handle, bring its corners together and squeeze the cheese into a ball, twisting the top portion of the cloth to force out more liquid and then securing it with a rubber band.
- Suspend the cheese from the faucet and let it hang over the sink for about 30 minutes to drain off any remaining whey.
- Now press the cheese to make it firm enough to cut. To do this, place the wrapped lump of cheese on its side in a pie pan or frying pan, and place another pie pan or frying pan of equal or smaller size on top of it, or cover the cheese with a plate. Balance a weighty object, such as a teapot filled with water, on the pan or plate to compress the cheese. As you can see in the photos, I put the wrapped cheese in a bowl, placed a smaller bowl on top of that and a large, full bottle of wine into that bowl. Press for 30 minutes more.
- Carefully unwrap the pressed cheese, cut into ½-inch cubes, transfer it to a container and seal tight. Refrigerate until needed. The paneer will keep 3 to 4 days in the refrigerator and several months in the freezer.
Nutrition Facts : Calories 275.6, Fat 14.9, SaturatedFat 8.8, Cholesterol 48.5, Sodium 188.7, Carbohydrate 20.8, Sugar 23.5, Protein 15
HOMEMADE PANEER / PANIR (INDIAN CURD CHEESE)
I found this recipe following a link from Foodsubs.com and thought I'd post it here for all those of you who don't find paneer in local markets. Paneer is a type of fresh cheese used in North Indian cooking. For those interested in more info, use this link: http://www.foodsubs.com/Chefresh.html#paneer
Provided by Anu_N
Categories Asian
Time 7h20m
Yield 6 approx
Number Of Ingredients 2
Steps:
- For channa:
- Pour milk into a heavy 4-quart saucepan, bring to a boil over medium-high heat, stirring occasionally.
- Reduce heat to medium and stir in buttermilk.
- When the curds form a mass (you'll see a clear, pale-yellow whey surrounding the curds), remove pan from heat, let stand, partially covered, for 10 minutes.
- Line a colander with a double layer of dampened cheesecloth.
- Set the colander in the sink or in a bowl if you wish to save the whey (see note).
- Gather together the corners of the cloth, give one or two twists, and tie with a kitchen twine.
- Gently pour the curds and whey into the cheesecloth.
- Hang the cheesecloth bag over the faucet and let the cheese drain for 1 hour, or until it is as thick as yogurt (this is channa).
- If the weather is warm, leave the cheesecloth bag in the colander, set the colander on a plate to catch the drippings, and refrigerate until the cheese has thickened.
- Unwrap the channa and use immediately, or cover and store in the refrigerator for up to 4 days. (Note: Save the whey for making your next batch of paneer, use it for cooking lentils or pilafs, or add it to soups.)
- Yields approximately 10 ounces. Nutrition Infomation: PER OUNCE (channa): 75 calories, 5 g protein, 0 g carbohydrate, 6 g fat (4 g saturated), cholesterol and sodium content is not available, 0 g fiber.
- For Paneer cheese:
- Snugly wrap cheesecloth around the channa to form a"cake."
- Place on a cookie sheet, place another cookie sheet on top and add weights (for example, 2 or 3 large cans of tomatoes, 2 or 3 bricks, a large pitcher of water).
- Let the cheese sit for 2 to 4 hours.Use immediately, or cover and refrigerate for up to 5 days.
- Yields 8 ounces (1 cup). Nutrition Infomation: PER OUNCE (paneer): 100 calories, 7 g protein, 2 g carbohydrate, 7 g fat (5 g saturated), cholesterol and sodium content is not available, 0 g fiber.
Nutrition Facts : Calories 156.4, Fat 8.2, SaturatedFat 4.7, Cholesterol 25.4, Sodium 123.8, Carbohydrate 12.2, Sugar 14, Protein 8.7
More about "homemade paneer panir indian curd cheese recipes"
HOW TO MAKE PANEER (VIDEO + STEPWISE PHOTOS) | PANEER …
From vegrecipesofindia.com
4.9/5 (56)Calories 145 per servingCategory Main Course
PALAK PANEER – INDIAN SPINACH CURRY WITH CHEESE
From recipetineats.com
90 INDIAN PANEER DISHES - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
60 PANEER RECIPES YOU MUST TRY! - SWASTHI'S RECIPES
From indianhealthyrecipes.com
HOW TO MAKE PANEER - SWASTHI'S RECIPES
From indianhealthyrecipes.com
PANEER RECIPES | 22 EASY INDIAN PANEER RECIPES - VEGECRAVINGS
From vegecravings.com
RECIPE FOR PANEER (INDIAN COTTAGE CHEESE) - THE SPRUCE EATS
From thespruceeats.com
HOMEMADE PANEER RECIPE | MAKE PANEER AT HOME | MAKING PANEER …
From hebbarskitchen.com
EASY CHEESY: HERE'S A PANEER RECIPE FOR YOU | SBS FOOD
From sbs.com.au
HOW TO MAKE PALAK PANEER PARATHA - A HEALTHY PARATHA RECIPE FOR ...
From food.ndtv.com
HOW TO MAKE PANEER (INDIAN CHEESE): 7 STEPS (WITH PICTURES)
From wikihow.com
HOW TO MAKE PANEER | PANEER RECIPE + STEP-BY-STEP GUIDE
From tasteofhome.com
PANEER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
13 BEST PANEER RECIPES | EASY PANEER RECIPES | POPULAR COTTAGE …
From food.ndtv.com
HOW TO MAKE PANEER PARATHA - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
HOW TO MAKE PANEER CHEESE (STEP-BY-STEP RECIPE, 30 MINUTES
From thekitchn.com
WEEKEND SPECIAL: HOW TO MAKE PIZZA NACHOS FOR A DELICIOUS …
From food.ndtv.com
HOMEMADE PANEER / PANIR (INDIAN CURD CHEESE) RECIPE
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love