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Paneer
Topic Started: Oct 16 2014, 11:04 AM (87 Views)
Durgan
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http://www.durgan.org/URL/?CNHIB 26 June 2012 Paneer.
Paneer is a simple cheese without any additives. My method is to use three litres of skim milk, heat to 120F in a double boiler to control the temperature and to prevent burning of the bottom of the pot if set directly on the heat. After 120F is reached remove the heat, and put in a large tablespoon of Ascorbic Acid powder, available from a Pharmacy. I buy 500 ml, which lasts a long time.. Immediately upon dropping the ascorbic acid and stirring there appear instant curd, almost a large blob. Drain in a colander with cold water and use as desired.A good replacement for commercial cottage cheese, but of a more rubbery texture.The making takes about 15 or less minutes.
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Dana
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WWS Hummingbird Guru & Wildlife photographer extrordinaire
I made a lot of paneer when I had access to good fresh milk and a family to raise. I was taught that unhomogenized milk makes the best paneer. One site says to use high fat milk for the best paneer and in the link below there is a recipe for using buttermilk as the thing that curdles the milk. I may give that a try if I need to make a curry for xmas. When I do make paneer I often add cumin to the milk as it cooks. A friend used to add fresh vegetables and the paneer would be between the broccoli flowers.
There is another site that says that ultra high temperature UHT pasteurization renders the milk useless for making paneer. The milk won't separate. I wondered when I saw that you use what is apparently ordinary milk.

http://amaranthfoodsblog.wordpress.com/2014/06/19/easy-paneer-from-scratch/
Edited by Dana, Oct 16 2014, 04:29 PM.
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Durgan
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I make the paneer instantly from skim milk. It is dead simple, as the pictures demonstrate. But it does use a lot of milk.
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Trotsky
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Big City Boy
I like my paneer with spinach.
Saag Paneer:

Posted Image
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Dana
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WWS Hummingbird Guru & Wildlife photographer extrordinaire
Looks good. Yes, more than one way to do paneer.
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