Making Paneer
ingredients
-1/4 cup vinegar
-1 gallon milk
tools
- cheese cloth
- 2 large pans to fill up a gallon of milk
- 1 pot steamer insert to fit in your large pan
method
- add water in your deep pan just enough to cover the surface; water should be a very thin film; only so the milk doesn't get burnt
- turn on the gas at high heat and slowly pour the full gallon of milk into into the pan
- it should take about 15 to 20 minute for the milk to heat up; keep a close eye on it; don't stir the milk at any point while it heats up
- while you're waiting, place your pot streamer in your second pan and line it with a cheese cloth
- add vinegar to the milk when you start seeing see a couple of tiny bubbles form in the middle;
NOTE: milk should actually NEVER BOIL, otherwise you won't get any paneer out of it; only pour the vinegar when it's about to boil
- after adding the vinegar, shut the gas off and with a spoon start to move around the milk so it begin to curdle and separate
- you should see the cheese forming a clear greenish liquid around it
- slowly pour the contents of the pan in your second pan with the cheese cloth setup
- wrap the cloth around the cheese and drain out as much liquid as you can from underneath the second pot
- fill up a kettle with water to the top and place it on top the wrapped cheese cloth
- let it sit for 30 minutes, until the disc takes shape
- after 30 minutes unwrap the cheese and place it in a saran wrap in the fridge; let it sit in the fridge for an hour before cooking
*paneer stays fresh uncooked for about two days; or you can freeze it for a longer duration!
*I usually cut it in cubes at this point and do a dry rub before I place it in the fridge
- add water in your deep pan just enough to cover the surface; water should be a very thin film; only so the milk doesn't get burnt
- turn on the gas at high heat and slowly pour the full gallon of milk into into the pan
- it should take about 15 to 20 minute for the milk to heat up; keep a close eye on it; don't stir the milk at any point while it heats up
- while you're waiting, place your pot streamer in your second pan and line it with a cheese cloth
- add vinegar to the milk when you start seeing see a couple of tiny bubbles form in the middle;
NOTE: milk should actually NEVER BOIL, otherwise you won't get any paneer out of it; only pour the vinegar when it's about to boil
- after adding the vinegar, shut the gas off and with a spoon start to move around the milk so it begin to curdle and separate
- you should see the cheese forming a clear greenish liquid around it
- slowly pour the contents of the pan in your second pan with the cheese cloth setup
- wrap the cloth around the cheese and drain out as much liquid as you can from underneath the second pot
- fill up a kettle with water to the top and place it on top the wrapped cheese cloth
- let it sit for 30 minutes, until the disc takes shape
- after 30 minutes unwrap the cheese and place it in a saran wrap in the fridge; let it sit in the fridge for an hour before cooking
*paneer stays fresh uncooked for about two days; or you can freeze it for a longer duration!
*I usually cut it in cubes at this point and do a dry rub before I place it in the fridge
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