Friday, December 19, 2014

HOMEMADE PANEER






Being known all packaged foods are loaded with preservatives we still go behind them in this fast paced lifestyle... Now with new health problems and increasing awareness, most of us have begun our baby steps towards healthy food habits. Most of the store bought ingredients can be easily prepared in home. The spice powders even, ready mixes. It is not that difficult to make them plus what we make are far more healthier. All you need is to spend some extra time which we all can for the sake of our loved ones...


                To begin with, making paneer in home is the most easiest of all. We all use paneer in some way or the other. Its an all time favorite among all age groups... Not only easy to make, the homemade ones are so fresh and soft. Paneer, also known as cottage cheese is not processed like the other cheese varieties... Its just coagulated milk using food acids. One interesting fact is that, we Indians have been using Paneer even before Christ it seems. That is  almost 2000 years back... Its history goes way back like the story we tell kids "long long ago so long ago..."



INGREDIENTS:
  1.  Milk - 1 litre
  2. Lemon juice/vinegar/curd - 1 tsp
METHOD:
  1. Pour milk in a pan and keep in medium heat. When it just begins to boil add a tsp of lemon juice/vinegar/curd.
  2. The milk will begin to curdle.  
  3. Keep in slow flame and stir at regular intervals until  the curd gets completely separated leaving a whitish green liquid called "Whey".
  4. Once done switch off. Over cooking will result in harder paneer.
  5. Using a clean muslin/cheese cloth or any thin cotton cloth filter the curd from whey water. Don't throw away the whey water as its quite nutritious. It can be added to chapati's or rice or veggies. Or, even to any gravy you make.
  6. Gather the cheesecloth in your hand so that the curd is completely covered. Twist it a little and show in running water as the curd will be super hot. Once warm enough to hold, twist again little tighter so that the extra water is squeezed out.
  7. Hang it for 1/2 an hour. There you go, your ball of fresh, soft paneer is ready.
  8. If you want a flat shape then, instead of hanging it  just put a weight over top and leave it for 1/2 an hour.
  9. You can keep it in fride for 2 days. But, it will be a little harder. In that case, after taking it from fridge place the paneer in warm water for a while for it to soften.

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