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Paneer

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kiwi View Drop Down
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    Posted: 15 Sepeptember 2010 at 20:38
I'm making some home made paneer today. Usually I just buy it, as it is available and making requires me to plan more than about 30 minutes in advance of dinner time, but here goes!

I'm making a three litre batch - this should net me around 6-700g of paneer, hopefully, although this will depend on how firm I make it.

Needed: three litres of milk (you could make less but I'm feeding a crowd), some acid (lemon, lime, vinegar... I used the juice of a lemon), cheesecloth (optional).

Method
In a big pot, bring your milk to a near boil - around 95C. if it boils, it doesn't matter.



Add the acid (amounts on internet recipes vary so much, I just use an arbitrary whole lemon). Take off the heat or turn right down. I just turn it off.


You should se an almost instant change like this. Stir gently every minute or so, you don't want to smash the curds up.


If it isn't completely curdling, add more acid. It should take 5-10 minutes to almost completely curdle - you'll see the whey turning yellowy-clear.


Strain out the curds with either a colander + cheesecloth / muslin / similar, or just use a seive (will prevent you pressing it though... Save the whey! I'll be using this for something else... Roti!




if you are using just a seive, just let it sit for an hour or so, but you won't be able to cut it into cubes, which is essential for some recipes (most of the ones I use). So,  I'm going to gather up the corners of my cheesecloth, shape the cheese into a ball, and leave it in my colander with a plate and a heavy weight (some copper bar stock for todays cheese) and wait an hour or two.


Will update with results. Look out for a post on Roti as well, might as well use that whey for something! Now I have to decide what curry to make tonight... hmmm.

kai time!
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 15 Sepeptember 2010 at 20:58
kiwi, this is excellent and is something that anyone can make right now. i would like to give this a try this weekend - how long will the paneer keep in the refrigerator, assuming it is in a sealed container?
 
looking forward to the roti!
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kiwi View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote kiwi Quote  Post ReplyReply Direct Link To This Post Posted: 15 Sepeptember 2010 at 21:38
It'll keep about a week I'd guess? It freezes pretty well (it must do, I sometimes buy it frozen). I know you can fry it in cubes and then freeze to good effect as well.

Most of the liquid has drained out of the block now, so I've transfered the cheese to between two boards for cosmetic purposes - the weight is on top of the top board.
kai time!
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kiwi View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote kiwi Quote  Post ReplyReply Direct Link To This Post Posted: 16 Sepeptember 2010 at 00:00
Ok, the roti was an unmitigated disaster. Just throw the whey out! I'm pretty sure there are easier ways to make roti.

The paneer, on the other hand, has come out great:


Will go into a curry tonight. I'm thinking shahi paneer (roughly: royal paneer). We'll see. I might keep trying to make roti and leave the curry to my able 2IC, Nisarg.
kai time!
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kiwi View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote kiwi Quote  Post ReplyReply Direct Link To This Post Posted: 28 Sepeptember 2010 at 17:51
Here are the not very good roti that I ended up making:


and here is the curry that was made with the paneer:

Ended up being more of a paneer khadi than anything else, really, but still tasty.
kai time!
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 28 Sepeptember 2010 at 21:36
excellent, kiwi - as soon as i can i'd like to give some of this a try. the paneer looks easy enough and i am getting an idea on the curry ~ just a matter of putting it all together with some naan or roti and we can have an indian feast!Smile
 
thanks for posting!
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kiwi View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote kiwi Quote  Post ReplyReply Direct Link To This Post Posted: 28 Sepeptember 2010 at 21:50
FWIT, go with naan. roti = more work, and just not worth it. Although I've been scarred by failure and am bias.
kai time!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 12 October 2010 at 15:53
kiwi - quick question about this: i am assuming that whole milk is necessary, or can 2% or skim milk be used?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote blanik Quote  Post ReplyReply Direct Link To This Post Posted: 28 October 2010 at 22:23
You've inspired me to try making paneer again Kiwi.   We couldn't get it quite right and finished up buying it frozen from the local (fifty miles away) Indian market, but frozen paneer just isn't right.

Thanks for telling me about this forum.
We don't know which will be first, our next breath or our next life. (Sakyamuni Buddha)
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kiwi View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote kiwi Quote  Post ReplyReply Direct Link To This Post Posted: 29 October 2010 at 02:03
You're welcome. Agreed on the frozen stuff. It's better if you thaw then fry it I reckon, or it's way too... squeeky...

Tas, sorry I missed your post up there, whole milk is where it's at. I'm not really sure on the % thing, we're dairy central here in NZ and milk is either blue (full), green (trim) or red (cream) top! You want the fullest milk you can get I guess. the other stuff would work, but you won't get as much out.
kai time!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 29 October 2010 at 09:05
thanks, kiwi - i still have't tried this as my schedule has been killing me, but i ahve a little extra time this weekend and will go for it.
 
the percentages in milk are the fat content, so i guess it would make sense to have the fullest milk possible!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Boilermaker Quote  Post ReplyReply Direct Link To This Post Posted: 04 December 2010 at 19:33
Originally posted by kiwi kiwi wrote:

Here are the not very good roti that I ended up making:


and here is the curry that was made with the paneer:

Ended up being more of a paneer khadi than anything else, really, but still tasty.



Dang, that curry looks good, Kiwi.  Did you post the recipe for it?  Forgive me if you did and I missed it. 
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kiwi View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote kiwi Quote  Post ReplyReply Direct Link To This Post Posted: 05 December 2010 at 13:37
Um.... maybe? No actually, can't find it either. I got someone else to make most of it. From memory, was roughly this though: http://www.indianfoodforever.com/vegetables/shahi-paneer.html

We would probably have changed up the spices a bit dropped the oil content right down, up the cream a bit, and used almonds as well.
kai time!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Boilermaker Quote  Post ReplyReply Direct Link To This Post Posted: 05 December 2010 at 18:07
Thanks Kiwi,

You're my Indian food mentor.  I really enjoy and always learn from your posts.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 25 October 2012 at 15:23
Kiwi. Thanks for posting how to make Paneer. It is so simple. I make my own fresh Ricotta all the time. Paneer is lovely in Indian type Samosa savoury pastry type empanadas served with chutney mango and Raita. Kind regards. Margi.
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