LOCATION: Recipes >> Indian >> Fresh Paneer 02
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Fresh Paneer 02
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HOMEMADE PANIR CHEESE
(panir)
1 gal. whole milk
9 T. lemon juice
cheesecloth for straining
In large (8 quart) non-stick pot, over high heat, bring milk to
full rolling boil, stirring constantly. Immediately lower heat to
low and add lemon juice. Stir gently for 10 seconds. Remove from
heat. Continue to stir gently for 1 minute. Cover and let stand
for 9 minutes.
Meanwhile, in sink, line a large colander with a triple thickness
of cheesecloth, allowing generous overhang. Gently pour mixture
into colander in sink. Rinse gently with tepid water for 15 seconds.
Pick up corners of cheesecloth and twist firmly to remove excess
liquid.
The cook at an Indian restaurant recommends this method to finish:
as much as possible, flatten the panir (still in the cloth) to a
thick disc, gently firming it so it holds together (you dont want
crumbly panir!). Take a large and clean cutting board and place
it next to your sink; tilt it toward the sink (I use two ramekins
under the part furthest from the sink). Take a large pot, fill it
with water; place the panir on the board and the heavy pot on top
of the panir. This will flatten the panir and force out the excess
water.
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