Paneer (Panir)

środa, 5 lutego 2014

Paneer (Panir)

Time: 1 hrs


  • 2 gallons milk
  • 1/2 cup lemon juice (fresh or bottled)
  • 1 cup water


  • 1 Boil water in a large pot, then add milk.
  • 2 Bring to a full foaming boil, stirring to prevent sticking.
  • 3 Lower heat, the add lemon juice stirring constantly.
  • 4 Soft curds should appear in 10-15 seconds, separating from the light yellow, clear whey.
  • 5 Remove from heat and allow to stand 5-6 minutes.
  • 6 Line a colander with finely woven tea towels (not cheesecloth!).
  • 7 Use a slotted spoon to remove the curds from the pot and into the towel-lined colander. Use fine strainer to get the smallest remainders.
  • 8 Gather the corners of the towels and twist into a tight ball.
  • 9 Put a weight (heavy pan?) on top of the ball and let it rest 10 minutes.
  • 10 Unwrap and use in recipe or wrap in plastic and refrigerate.

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