Old Grehk/Famous Exports/Paneer
Preparation
Paneer is easily made at home and should be consumed fresh. It stales with keeping and becomes brittle and useless with refrigeration.
Ingredients
- 1 litre full-fat milk
- ½ teaspoon citric acid or lemon juice
- 2 tablespoons water
Procedure
Dissolve the citric acid in water. Bring milk to a boil, stirring continuously. Add the acid solution gradually, while stirring. When the white curds separate from the yellowish whey, switch off the heat. Cover for 3-4 minutes. Drain into a muslin cloth or cheesecloth. Tie up the cloth and hold it under running water. Press out excess water.
From this point, the preparation of Paneer diverges based on proposed use. In Mughlai cuisine, the paneer-cloth is put under a heavy weight, such as a stone slab, for 2-3 hours, and is then cut into cubes for use in curries. Bengali cuisine demands Paneer-dough, and the paneer is now beaten by hand into a dough-like consistency.
Wikipedia Resource - Wanna know more about Paneer
