Paneer is a fresh cheese common in South Asian cuisine. It is an unaged, acid-set, non melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar or any other food acids. Its crumbly and moist form is called Chhena in eastern India.
Paneer is a special favorite with North Indians.
It can be easily made at home with milk and is completely vegetarian. It is loaded with calcium.
Paneer can be used in many dishes.
Milk – 1 liter or 4 cups
Vinegar – 2 tbsp
1. Boil milk in heavy bottom pan. Stir occasionally so that the skin does not form on the surface.
2. When it comes to a boil, add vinegar slowly. Stir well. The milk should curdle. If the milk has not begun to curdle yet, than add little bit more vinegar.
3. Switch off the flame.
4. Strain it in a strainer lined with muslin cloth or cheese cloth. Hung this for around 15 to 20 minutes to get rid of excess water. This will be your chhena.
5. Take a plate and put curdled milk on it. Place heavy weight on top of it.
6. Leave it for 1 hour or so. Paneer will be ready after 1 hour. Open the muslin cloth.
7. Cut paneer into any shapes or sizes you want.
You can make so many yummy dishes using Paneer.