A couple of years back, I was introduced into a really lovely, delicious North Indian cuisine which is the palak paneer. Palak paneer is a totally vegetarian dish consisting of spinach and paneer ( home made cheese) cooked into a curry. The one I used to have was really good especially for a first timer palak paneer eater. Haha.
Come to think of it, you can never actually imagine having to eat cheese with curry but trust me, the combination of the home made paneer works absolutely great with a rich in spice Indian curry. The paneer in the curry taste something like a combination of a chewy tofu but of course it tastes more rich because it is cheese and it comes from milk.
So I am going to share with you on how you can make your own paneer (home made cheese) all by yourself at home. Just so you know, paneer is a home made cheese and I don't think you can actually go out and buy one in the store.
Anyway here goes the paneer ( home made cheese) recipe:
Ingredients:
- Optionally you can flavour your paneer with bay leaves or rosemary ( or any type of herbs of your choice)
- 8 full cup of full cream milk, 1/4 cup of lemon juice
Methods:
- Simmer the milk
- Then add the lemon juice
- Stir the milk until it starts to curdle
-With a muslin cloth, pour the curdled milk over the muslin to separate the remaining water (whey) from the curdle.
- Tie a knot at the end of the muslin with the curdle wrapped inside and hang to dry
- The remaining water left after the separation is called as whey. You can still make use of the whey for some other dishes which I am not particularly sure what dish that will be. Haha.
- Leave the wrapped up curdle of milk to dry and then press with a plate overnight and store in the fridge.
- The paneer will be reading for cooking the next day.
Enjoy making your own paneer at home and hope you'll make a good, delicious palak paneer with it. Also, if you would like to find out on my favourite list of North Indian cuisines, check it out here in my Spice of India post!
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