Paneer cheese has its origins in India. The name is translated very simply – ‘cottage cheese’. The uniqueness of this product is the simplicity of its preparation. All you need is milk, lemon juice and salt!
Of course, you can add spices, such as curd or curry, to taste. However, it is the classic version that will allow you to maximize the use of cheese in a variety of dishes and recipes in the future.
Paneer contains a lot of useful substances. First of all, it is an excellent analogue of meat products, because it includes protein, so necessary for a person.
It also contains a lot of potassium, which keeps in balance all the cells of the body. The cheese is also rich in B vitamins, phosphorus and calcium. In general, all the useful properties not to count!
Ingredients:
Milk – 2-2.5 liters (the best option is homemade milk, or store milk of the highest fat content);
half a lemon juice
salt – a pinch;
spices – to taste.
Pour the milk into a saucepan and put on medium heat. If desired, add salt.
Squeeze the juice of half a lemon, this is about 4 tablespoons.
Wait for the milk to boil and pour the lemon juice into it.
Reduce the heat to a minimum. Stir the milk until the whey separates from the curd.
Remove the pan from the stove and let the mass stand for a while, about 5-7 minutes.
Line a colander with a double layer of gauze and transfer the contents of the pan to it. Wait until the whey drains completely.
The resulting curd in the gauze is carefully rolled up and placed in a deep bowl or container. Then placed under the oppression for about an hour and a half.
Remove the gasket and free the paneer from the gauze. The cheese is ready!
If you want to achieve a denser texture, it is recommended to leave the cheese under the crust for a longer time, 3-4 hours. The whey can be used to make sweet cakes.
Paneer is a universal cheese! It will be great with fresh vegetables, in a fried form, as an addition to sandwiches and main dishes. The possibilities of its use are endless!
Bon appetit, friends!
