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Post by osiere on Sept 19, 2004 13:51:29 GMT 2
Note: Once you have made this, will give you recipes to make delicious dishes using paneer.
Ingredients can either be spinach (Palak Paneer or Panner with peas or steve's all time favorite, Butter Paneer Tikka {orange in colour})
Paneer (Cheese)
Ingredients:
1 litre Milk
1/2 t White vinegar AND
1/2 t Lemon juice OR
1 c Yogurt
Method:
Heat milk and stir constantly to prevent a layer of cream from forming on the top. Remove from heat when it boils and slowly add white vinegar and lemon juice or yogurt. This sours the milk. Strain through a muslin cloth or a double layer of cheese cloth and squeeze out the whey (liquid).
Hang to drip dry for 2-3 hours (or overnight). Then lay out the cheese in a rectangle in a tray and place a weight (the more the better, but at least 5 kg) on it for 3/4 hour. Cut it into whatever shape you like.
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Post by laststopistanbul on Sept 22, 2004 13:17:29 GMT 2
Thanks for all these recipes...
I would just like to know a bit more about this...do you heat it on a low heat or just put on the biggest flame and heat it quick? Does it matter? how long after the milk has come to the boil do you leave it before you strain it?..where can you get the type of cloth that is required to strain it? Do you have to use full cream milk and yoghurt or can you use light? Also, do you leave it for 3 to 4 hours or 45 mins?
Sorry to be a bother, but if I am going to go to all the trouble of doing this, I would like to get it right...first time.
Thanks.
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Post by osiere on Sept 22, 2004 13:51:44 GMT 2
You are welcome, I hope you enjoy them as much as I have.
Low heat is idle. The longer it takes to come to a boil, the better cheese will taste. Bear in mind, stirring constantly is required.
Remove it from heat as soon as it starts to boil.
After you add in the vinegar, lemon juice or yougurt, allow the mixture to cool.
When cool, the mixture will consist of curds and whey.
You can use any cloth that is thin, the idea is to separate the whey from the curd. so any thin flimsy cloth, or a very fine stariner can be used. Leaving it overnight helps gravity to take out as much as whey as possible.
Try avoiding homogenized milk, if possible. Pasteurized milk is ok. If only homogenized milk is available, add a cup of cream to you, this balances the fat content, otherwise, the cheese will tend to taste a little wax like texture that sticks to your teeth.
Full cream milk is best suited. Never light!! at least to my knowledge.
Based on the quantity of the milk, 5 kg press is idle. The heavier the press, the cheese gets to be harder and well packed. in other words hard cheese.
45 mins, is good, after that time poke into the cheese lightly and see if it bounces back. The cheese should be rubbery, but should not break into pieces. since this cheese will be re-used for cooking purposes.
Last of all, cheese making, is like making wine or beer, although this is the basic indian/cottage cheese, practice makes perfect and you can then start in various types and taste. So all in all, dont give up after the first try.
Keep me posted on how it worked out and I can try to help you if anything did go wrong.
During this time, I will post some delicious indian veg dishes that require the same cheese ...
yummy!!!!
;D ;D
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Post by laststopistanbul on Sept 22, 2004 14:44:44 GMT 2
Just checking...so when you place it on the tray (or can it have sides like a baking dish?), do you want it at a slight angle to let whey run out, or is there none left by the stage.
Ok...and what brand milk then would you recommend...I never touch the stuff!
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Post by osiere on Sept 23, 2004 0:59:24 GMT 2
not that I am any specialist on milk,but I guess SEK or Ulker etc....
After you hang it overnight, there is non/any whey that will be released.
Thus it's best to place the curd alone, in a tray/cointainer (glass if possible)
and then apply the weight...
for weights, u can cover the curd with a strong board and put a sack of onions or patatoes on top to act as press.
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Post by laststopistanbul on Sept 23, 2004 8:17:39 GMT 2
So...any long life type full cream milk is fine? Cheers! Will keep you (all) posted on my success.
The curries I cooked were amazing.
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Post by laststopistanbul on Sept 27, 2004 9:45:15 GMT 2
I did it! I think it worked too...what now?
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Post by osiere on Sept 27, 2004 9:47:26 GMT 2
thats great
congrats...
In a very short while, I will add two recipes and you can take it from there.
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Post by laststopistanbul on Sept 29, 2004 13:34:09 GMT 2
Have you ever had Lor Peynir? That was the consistancy and taste of the cheese I ended up with...is that right? And if it is, have you ever tried to use it as a substitute for Paneer?
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Post by osiere on Sept 29, 2004 14:01:16 GMT 2
I have never tried Lor peynir, but will do so soon.
Once I have tried it, I can comment.
I had earlier tried a few cheese's to replace paneer, but for reason unknown, felt it was not the same.
Must a a psychological barrier!!
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Post by osiere on Oct 11, 2004 17:50:03 GMT 2
Alright Laststopistanbul,
I finally managed to go and check this Lor Peynir....
And no that's not how it should be, Lor Peynir that I found was dry and in a crumbled state. Generally used to make borek.
Paneer is more in the shape of a butter, and has a rubbery feel and compact. Some whate like the white cheese that people have for breakfast.
I bought some 'Koy Peynir' and that is a very good substitute to paneer (for those who dont want to make their own cheese)
I cooked spinach using this Koy Peynir and came out great. You should try that.
Again, Lor Paynir is not how home made paneer should look like.
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