Ready to report on the preparation of paneer. The recipe is from the book of Adiraja dasa "Vedic culinary arts".
Prepared 2 types, more homemade and store milk. And I have 2 amazing recipe of paneer!
From the book: place the milk on medium heat in a saucepan large enough for the milk rising not escaped. While the milk heats, prepare svertyvayuschee substance and a colander, shots his two layers of gauze and put on the vessel for draining whey.
When the milk begins to rise, add to it svertyvayuschee substance. Almost immediately spongy paneer will separate from the clear yellow-green whey. Remove the pan from the fire. If the serum is not transparent, put a pot on the fire again and add a little more folding of the substance. In any case do not keep the paneer on the flame too long or it will become tough.
After complete separation of curd and whey, remove the pan from the heat and drain in cheesecloth. Rinse it under cold running water for half a minute, to become denser and to remove the coagulation substance that can spoil the taste of paneer. Then press the remaining fluid is as follows:
if you want solid paneer, put under the press;
if the soft cheese — simply tighten the cheesecloth tight.Clotting substances:Lemon juice.
It gives paniro weak sour taste. Yearning for 0.6 l of milk requires approximately 1 tbsp of lemon juice.Citric acid.
To get good thick curd dissolve citric acid in a small amount of warm water. To minimize the 0.6 l of milk requires about 1/2 teaspoon of citric acid.
Store-bought milk (taking Milk) stuck to the pan. To separated serum was required instead of the 1.5 tbsp lemon juice — 6 tbsp
Homemade milk absolutely not sticking to the pan. Used citric acid. Nothing added, all strictly according to the recipe. The milk is curdled perfectly. The flakes of cheese were larger than the store.
Both slices were put under a press for a few hours. Then put all this in the fridge (without a press). The next day tasted. Homemade milk paneer turned out much tastier! And denser (pictured above). Although the press was 2 times better than the paneer from store-bought milk. Of course, the cheese turned out bland. Think you can add salt and other spices or herbs at the moment when you pressed the rinse water.
Result. From 1 liter of store-bought milk turned out 143 grams of paneer.
Of 1 litre of domestic milk — 146,
Paneer fried: 2 great recipe
1. Cut the paneer (or soft cheese) into slices, melt the butter and fry the spices — black mustard seeds, kalonji, sesame seeds, asafoetida, turmeric, dried dill (not necessarily to use it all. is delicious without the spices), and then the pieces of cheese to the crust. If you are using homemade paneer, then you first add salt. The result will exceed all your expectations!
2.Soak the sheets of nori (used for sushi), wrap it in slices of Circassian cheese and lightly fry in melted butter. You will get the taste of fish! And it would seem that you are eating the most tender fillet of the fish. The perfect recipe for those trying to switch to vegetarianism but loves fish.
Bon appetit! published
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki