It will be hard to fry or sauté paneer that has only been pressed 20-30 minutes. After 10 minutes, the mixture should be separated into curds and whey--the whey is the yellowy watery liquid. I’ve only had paneer once that I can think of and I thought it was so awesome! We make homemade paneer in multiple ways and generally it’s all free style, depending on what I have at hand. I’d like to pick your brain about Indian food! Thank you so much for this recipe with easy to follow directions! As far as cheeses go, paneer is definitely on the lower sodium side. Homemade cheese ups that by a good 50%. . even I don’t do that! We can only be what we give ourselves power to be. (Do not use UHT Milk, or milk that has gone through ultra-high temperature processing, sometimes called “ultra-pasteurization”.
I can’t wait to try the recipe with whole milk next time.
The more I make this, the better it gets. I feel like I’ve tried them all, and nothing compares to this. I actually used this recipe to make a super quick cheese curd for some poutine we made.. and I thought of you of course!! Your email address will not be published.
And Indian buffets are the best!
What do you do with the whey? Categories: Entertaining Tags: cheese, homemade cheese, vegetarian.
Add a little weight to the top of the plate and place this in the fridge, on top of another towel to catch any remaining liquid. Once you’ve squeezed out as much water as you can, flatten the ball of curds in the cheesecloth into a disc.
oh my gawd. you probably started the yoga pants fashion craze, yo. Compare this with cheddar, which has around 180mg of sodium per ounce. Life, CHANGED. Secondly please stir the milk whilst adding vinegar/lemon juice in only one direction clockwise or anticlock wise, this as well ensures that the curds end up as large pieces which later stick together whist compressing in a cheese cloth.
Usually I’d just tip a spoonful or a capful or maybe two spoonfuls and see what happens because it is so natural and easy to make homemade paneer in an Indian kitchen that we don’t even think about it.But I realised when I planned this post that umm andaaz is not gonna work anymore. Let it rest in the fridge for 15 minutes. Being married to a Pakistani man, it’s a huge compliment when he loves my recipes better than what we get at the local curry houses or – and don’t tell his family – when he says my version is better than an auntie’s! I can’t imagine what it tasted like homemade!!
While boiling the milk in the first step, add half a cup of cream to it. Put something heavy on the top plate. Simply add another teaspoon of acid and set aside for a few minutes more. Here’s step by step instructions to make homemade Indian paneer (cottage cheese) in just 15 minutes. You may have to let the cheese cool before you can touch it! If we ever showed up at the same buffet at the same time, all bets would be totally off!
We have some incredible buffets that totally pass the father-in-law’s test of authenticity. Yours look lovely!