Fresh Paneer is used in various Indian cuisines such as appetizers, subji as well as sweet dishes. I used to buy Paneer from outside but realized it is not as soft as you get in gourmet kitchens, so was very excited the first time I could fresh paneer.
- 1 lit Vitamin D milk
- 2 tbsp Distilled white vinegar
- Boil 1 litre Milk on medium heat, then put 2 tbspoon of distilled vinegar to curdle the milk.
- Take a big pan and place a Muslin/fine cotton cloth (“Pancha”) on the top. Pour the mix on the muslin cloth so that the water drains down in the plan and the curdled milk mix stays on the cloth. Then pour cold water on the mix and press it only once to squeeze the water out
- Wrap the paneer in the muslin cloth and place it on a flat surface. Now keep a heavy weight on top of the paneer for about 30 minutes to squeeze the water out.
I fill a pot with water and use it as the weight for keeping on top of the Paneer, as shown in the image.
- Fresh paneer is now ready. Cut in cubes and use in your preparations or roll in balls to use for Angoori Basundi
Use the fresh paneer for making delicious recipes. Cut in cubes for Kadhai paneer or Paneer makhani, roll in balls for Angoori Basundi or simply use in making Paneer Bhurji