Monday, April 28
For the last one month, there's no supply of frozen Amul paneer in singapore, and I desperately wanted to make mutter paneer, so finally I had to make paneer first, And then move to my yummy mutter paneer....
My mom used to make it regularly, so had the idea that it wasn't that tough, though I have heard that many don't know how to make it , and around the world there are many who do not have a access to the ready made one, for all of them... home made indian cottage cheese.
here it goes......
Milk 1 litre
Citric Acid 1/2 tsp
or Lemon juice 1 tbsp
Personally I prefer lemon as its always available...
Dissolve the citric acid in About 2 tbsp water.
Bring milk to boil, stirring continuously.
Simmer the gas,then add the acid solution (or lemon juice) gradually, while stirring.
When the milk curdles fully, switch off the gas.
Cover for 3-4 minutes.
Drain into a muslin cloth.
Hold pouch under running water.
Press out excess water.
Shape and place cloth under some heavy weight (stone slab) for 2-3 hours before using.
Also can refrigerate, after that, to get a firmer paneer.
Cut into cubes, use as required.
Tip: If with 1 tbsp juice , it doesn't curdles,don't worry, can add more juice.
If making paneer for desserts, better use citric acid, as lemon juice sometimes has its taste in paneer.
"ll post the recipe for mutter paneer soon..