ellencho
Sep 8th, 2005, 06:01 PM
We're having some homemade Indian food this weekend and I got an early start by making some paneer.
I make my paneer according to Suvir Saran's recipe but he might use different proportions.
Clickety (http://suvir.com/paneer.html)
Mix half a gallon of milk and about 2 cups of buttermilk together and heat them up on medium high heat, you'll want to stir it fairly often. You'll need to hang out around your pot while it's on the heat. This isn't the time to take a phone call or watch TV. ALso, you're better off using a nonstick panotherwise, the milk will scald and be a bitch to clean.
http://img.photobucket.com/albums/v250/ellencho/milkandbuttermilk.jpg
Ok once it gets close to a boil, your milk is going to start to curdle like this. Keep stirring.
http://img.photobucket.com/albums/v250/ellencho/curdling.jpg
Eventually it'll thicken enough so that when you run your spoon through it, the curd will separate from the whey (the yellower liquid is the whey btw).
http://img.photobucket.com/albums/v250/ellencho/curdsandwhey.jpg
Now you'll want to pour it through a strainer lined with some cheesecloth.
http://img.photobucket.com/albums/v250/ellencho/straining.jpg
Some people like a softer textured paneer (it depends on what you're using it for), some folks like something denser. In my case, we like a denser curd so we are weighing down our cheese and letting it cool in the refrigerator.
http://img.photobucket.com/albums/v250/ellencho/weighteddown.jpg
If I have milk might go bad soon I usually turn it into paneer and freeze little bricks of it for later use. Just defrost it, and it's ready to go.
Feel free to ask what you like.
I make my paneer according to Suvir Saran's recipe but he might use different proportions.
Clickety (http://suvir.com/paneer.html)
Mix half a gallon of milk and about 2 cups of buttermilk together and heat them up on medium high heat, you'll want to stir it fairly often. You'll need to hang out around your pot while it's on the heat. This isn't the time to take a phone call or watch TV. ALso, you're better off using a nonstick panotherwise, the milk will scald and be a bitch to clean.
http://img.photobucket.com/albums/v250/ellencho/milkandbuttermilk.jpg
Ok once it gets close to a boil, your milk is going to start to curdle like this. Keep stirring.
http://img.photobucket.com/albums/v250/ellencho/curdling.jpg
Eventually it'll thicken enough so that when you run your spoon through it, the curd will separate from the whey (the yellower liquid is the whey btw).
http://img.photobucket.com/albums/v250/ellencho/curdsandwhey.jpg
Now you'll want to pour it through a strainer lined with some cheesecloth.
http://img.photobucket.com/albums/v250/ellencho/straining.jpg
Some people like a softer textured paneer (it depends on what you're using it for), some folks like something denser. In my case, we like a denser curd so we are weighing down our cheese and letting it cool in the refrigerator.
http://img.photobucket.com/albums/v250/ellencho/weighteddown.jpg
If I have milk might go bad soon I usually turn it into paneer and freeze little bricks of it for later use. Just defrost it, and it's ready to go.
Feel free to ask what you like.