Sonntag, 15. März 2020
Paneer (Internet)
sweis, 22:16h
- 2l whole milk (will make roughly 350g)
- 6 tablespoons lemon juice
(1) Pour milk into a large pot and bring it to boil over medium heat. Check the milk periodically and give it a stir as you wait for it to boil.
(2) Once milk has boiled, pour in lemon juice. Stir, and you should see the milk curdle immediately. If you don’t, you can add 1 more tablespoon of lemon juice. Let the contents of the pot cool for another 5 to 10 minutes.
(3) Line a colander with a cheesecloth and place the lined colander into the sink. Strain the milk curds through the cheesecloth.
(4) Rinse the curds under cold water to wash out lemon juice.
(5) Gather up the corners of the cloth, twist the cloth so that the soft cheese is in the shape of a ball. Squeeze out the excess water.
(6) Shape the cheese into a disc. Place wrapped the cheese over a plate and weigh it down with a small stack of plates on top. Press the cheese for 1 to 2 hours.
(7) Refrigerate the cheese before cooking with it because it allows the cheese to firm up and decreases the likelihood of it disintegrating.
(8) You can refrigerate the cheese in an airtight container for up to a week. You can also freeze the cheese for up to several months.
- 6 tablespoons lemon juice
(1) Pour milk into a large pot and bring it to boil over medium heat. Check the milk periodically and give it a stir as you wait for it to boil.
(2) Once milk has boiled, pour in lemon juice. Stir, and you should see the milk curdle immediately. If you don’t, you can add 1 more tablespoon of lemon juice. Let the contents of the pot cool for another 5 to 10 minutes.
(3) Line a colander with a cheesecloth and place the lined colander into the sink. Strain the milk curds through the cheesecloth.
(4) Rinse the curds under cold water to wash out lemon juice.
(5) Gather up the corners of the cloth, twist the cloth so that the soft cheese is in the shape of a ball. Squeeze out the excess water.
(6) Shape the cheese into a disc. Place wrapped the cheese over a plate and weigh it down with a small stack of plates on top. Press the cheese for 1 to 2 hours.
(7) Refrigerate the cheese before cooking with it because it allows the cheese to firm up and decreases the likelihood of it disintegrating.
(8) You can refrigerate the cheese in an airtight container for up to a week. You can also freeze the cheese for up to several months.
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