Paneer (homemade Cheese) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 gallon: Milk,
1 cup: Vinegar,
Vegetable oil,
Directions:
In a pot, bring the milk to a boil, but do not let it scorch. Add the
vinegar. Let the mixture separate completely, a few seconds. Strain
the mixture through a cheesecloth. Twist the cheesecloth to squeeze
out the liquid. Set the cloth on a flat surface and weigh down with
a large saucepan filled with water to the top. Let sit until all the
liquid is gone and a firm cake is formed, 1 to 1-1/2 hours. Cut the
cake into 1-inch cubes.
In a pan, lightly saute the cubes in vegetable oil. Makes enough for 2
recipes.
NOTE: The unused portion may be wrapped tightly in foil and plastic
and frozen. Thaw before using.
Recipe: Shiva Indian Restaurant, 2514 Times Blvd, Houston Texas
Source from luhu.jp
vinegar. Let the mixture separate completely, a few seconds. Strain
the mixture through a cheesecloth. Twist the cheesecloth to squeeze
out the liquid. Set the cloth on a flat surface and weigh down with
a large saucepan filled with water to the top. Let sit until all the
liquid is gone and a firm cake is formed, 1 to 1-1/2 hours. Cut the
cake into 1-inch cubes.
In a pan, lightly saute the cubes in vegetable oil. Makes enough for 2
recipes.
NOTE: The unused portion may be wrapped tightly in foil and plastic
and frozen. Thaw before using.
Recipe: Shiva Indian Restaurant, 2514 Times Blvd, Houston Texas
Source from luhu.jp