MASTERCLASS IN PANEER | How to make the best softest herby paneer at home | Food with Chetna
Recipe Information
Paneer
Gather ingredients: 3 liters of full fat milk, 1 lemon, 1 tablespoon of white vinegar, and 1 tablespoon of tap water.
Pour 1 liter of milk into each of three pans, totaling 3 liters of milk.
Place all three pans on medium heat and keep an eye on them as they heat up.
As the milk heats, reduce the heat to medium-low to prevent it from boiling too quickly.
Juice 1 whole lemon into a small bowl, straining out the seeds to keep the juice smooth.
Once the milk is close to boiling, lower the heat to the lowest setting before adding the lemon juice.
Slowly add the lemon juice to the milk while stirring gently, adding a little at a time until the milk begins to split into curds and whey.
After adding the lemon juice, let the milk cook for another minute until the liquid becomes clearer and the solids come together.
Turn off the heat and let the mixture sit for 5 minutes to allow the curds to form properly.
For the second pan, mix 1 tablespoon of white vinegar with 1 tablespoon of tap water, then add it to the milk in the pan.
Stir the vinegar mixture into the milk and watch as it starts to curdle, continuing to stir for about 20 seconds until the curds form.
After the curds have formed, let them rest for 5 minutes before straining.
Prepare a muslin cloth to strain the curds from the whey, collecting the liquid for future use.
Strain the first batch of paneer (with lemon juice) and rinse it with fresh water to remove any lemon flavor.
Weigh the paneer to see how much you have produced and place it on a plate with a weight on top to press it for an hour at room temperature.
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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