In India - paneer cheese, and in the Slavic countries - compressed cottage cheese. And no other cheese can compare with it in taste, versatility and benefits. Find out his recipe and indulge your family with natural fresh product.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Paneer is the most famous cheese in Indian cuisine. It is unlike any other European hard and semi-hard cheese. Its closest relative is Adyghe cheese and dense homemade cottage cheese. However, paneer is homemade cottage cheese, which is pressed to a dense consistency and obtained with a freshish taste. In India, it is widely used in all kinds of food, from cold snacks, desserts to hot soups.
The way to prepare it at home is very simple. All that is needed is quality milk and a sour product. In the role of the latter, lemon juice, sour cream, kefir, yogurt are used. Paneer does not lose shape and does not melt when cooked. It is always fresh, natural, tasty, and the simplicity of preparation pleasantly surprises!
I can also say that for myself, I have identified several benefits of paneer. First, you always know what is included in the cheese, because a store product may be with rennet. Secondly, a dense consistency, which, when cutting the product, does not allow it to crumble. Thirdly, home paneer is significantly less expensive than nicely complements the above benefits.
- Caloric content per 100 g - 274 kcal.
- Servings - approx. 300-350 g
- Cooking time - 2 hours
Ingredients:
- Milk - 1 l
- Citric acid - 1 tablespoon
- Salt - 0.5 tsp
Making homemade paneer cheese
1. Pour milk into a cooking pot and place on the stove. I recommend taking it at home. If you use a store, then choose with a minimum shelf life. Super-pasteurized milk with long-term storage will not work.
2. Bring it to a near boil, ie. heat to 90 degrees.
3. At this time, add citric acid to the milk and stir well. When you see the foam rising, remove the pot from the stove. This means that it has boiled.
4. You can heat the milk over low heat for about 2-3 minutes. Before your eyes, the milk will begin to divide into whey and curd. Don't stop interfering with the content.
5. Pick up a sieve that is covered with cheesecloth and place it on a saucepan or bowl. Transfer all curdled mass to a sieve.
6. Twist the gauze into a knot and squeeze out all the liquid as much as possible. Do not discard the serum, it can be used for cooking. For example, bake pancakes or make okroshka.
7. Shape the cheese into a convenient shape and place back in the sieve. Place a press on top of it. This can be a regular can of water.
8. Soak the curd mass under the press for at least an hour. The longer the cheese is pressed, the denser it will be. After a certain time, remove the cheese from the cheesecloth and you can quickly rinse it under water. This will smooth out its surface.
9. Store paneer in the refrigerator for up to a week, and use it in any meal.
See also the video recipe on how to make homemade Panir cheese.
