Paneer

paneer preparation

Full fat milk or pure cow milk 2 litres
do not use toned milk
Toned milk will make less & poor quality paneer
vinegar - 1/4 cup (60 ml)
add 1/4 cup (60 ml) water to the vinegar
mix it
heat the milk on high flame
stir continuously, so no cream layer is formed
once the milk comes to full boil
turn off flame & bit by bit add the diluted vinegar
within 2 - 3 seconds milk will curdle
continue to stir in circular motion & in one direction for better result
once fully curdled, immediately strain & wash the cheese in running water
use a white fine cotton cloth to strain
use a metal or plastic strainer beneath for support & easy washing of the cheese
wash thoroughly for 3 - 4 minutes
this will dissipate all the heat & stop the cooking process
and will help to keep the cheese soft
this is the most efficient & proper cheese making process

Apart from paneer, you can make many sweets with this cheese
gently squeeze out the water
loosen the twisted knot
place a heavy kitchen batan (shil) over
use a flat surface for the process
you can place a pot lid below the cheese
make sure the lid is placed upside down so, the water squeezed out drains off
this process will make thick paneer
keep the paneer pressed for 30 - 35 mins only
do not keep longer else paneer will get hard
in 30/35 mins, soft & moist paneer will be formed
after 35 mins
bring the paneer out
look at the paneer, lovely!
2 litres full cream milk will produce 380 - 400 g of paneer.

[Toned milk will produce less & inferior quality paneer]