She Reads South Asia


Friday, August 25, 2006

Making Paneer

Paneer (Cottage Cheese)

From Iena Kashyap


1 litre milk
lemon juice or vinegar


1. Bring milk to a boil. Add lemon juice or vinegar. Add salt.

2. Boil for 5 minutes. Milk will curdle. Milk solids (cottage cheeese or paneer) will float over the whey. Using a fine strainer, drain the whey.*

3. Put the cottage cheese in a muslin cloth, squeeze out excess liquid and put a heavy weight over it. Leave for 1-2 hrs till a solid cheese block is formed. Cut into cubes as required. This will yield about 225g paneer.

*What you have at this point is curds and whey. Sound familiar? It's what Little Miss Muffet (in the nursery rhyme)was eating when the spider scared her away (whey is the liquid portion and curds are the milk solids).

Fried paneer cubes are a great addition to rice or peas. Another popular item is to scramble this -- it can look like scrambled eggs and you can fool your meat-eater friends.

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