In this video you see how we made Paneer after 03:45 minutes of video.
Paneer, a versatile Indian cheese commonly used in Vedic cuisine, adds a delightful flavor to a wide range of dishes. From mild to spicy, from appetizers to desserts, this fresh cheese can be enjoyed in many ways. While Paneer is readily available in health food stores and other venues, making it yourself is not only more enjoyable but also surprisingly easy. Here’s how you can prepare your own delicious Paneer at home, a flavorful addition to your culinary creations!
Ingredients (for approximately 250 grams of Paneer):
- 2 liters of organic whole milk
- 1/2 liter of yogurt as a coagulant
Instructions:
- Bring the milk to a boil in a large pot, stirring regularly to prevent burning.
- Prepare a sieve by lining it with a clean cheesecloth or kitchen towel and placing it over a pot to collect the whey.
- Once the milk begins to rise, gently stir in the yogurt. Let the milk come to a boil again. The Paneer will almost immediately separate from the whey, with a clear greenish-yellow color. Stir as little as possible to avoid breaking the Paneer.
- If the whey doesn’t become entirely clear, add a little extra yogurt or a squeeze of lemon juice.
- Once the Paneer and whey are completely separated, collect the Paneer in the cheesecloth. Save the whey*.
- Hang the Paneer in the cloth to drain. Alternatively, you can place the Paneer on a board, fold the cloth, and place a pot with cold water on top. After about fifteen minutes, you can cut the Paneer into cubes.
*The leftover whey contains valuable B-vitamins and can be used for cooking rice, in soups, or for making dough. The whey can sour quickly, so it’s best to use it within a few days.
Enjoy your homemade Paneer and add a flavorful touch to your Ayurvedic dishes!
Source: De Vedische Koksklapper, www.kookstudio.net
