MAKING PANEER AT HOME
| Ingredients for paneer are
milk and vinegar
This page has been accessed times since 15 March 2005.
created 15 March 2005
ready to use in a variety of Indian dishes
Making paneer is a simple exercise in acid/heat precipitation of
The only challenge is not to burn the milk while you heat it to hot but
boiling. A thick bottomed stainless steel pot should do, but
that, try heating the milk in a water bath so that the volume of water
stabilizes the temp. Here is my recipe for panir:
ingredients and equipment:
one gallon of fresh milk in a stainless steel pot with a thick, heat dispersing bottom
1/4 cup white vinegar
||Heat the milk
slowly, with occasional stirring, until it is 85 C. If you do not
have a thick bottomed pot, heat the milk in a double boiler so that it
does not scortch on the bottom.
||Once you reach
85 C, remove from the fire.
Skim the "skin" from the surface of the scalded milk (hot protein, exposed to the air, forms the skin.)
||Stir in the
1/4 cup white vinegar, making sure to evenly mix it in as soon as it is
added. You should see clabbering within a few seconds, and it
should be fairly complete after a minute.
chill to solidify the curds, around 10 C.
||At 10 C, the curds will
be firm and well formed. Do not stir the curds and whey!
collander with a fine cloth (here, a handkerchief which has been boiled
to sterilize it), place on top of a large pot and decant the whey
through the cloth.
After the whey has been decanted, gently move the curds into the cloth.
curds are ready to be drained.
Pick up the four corners of the handkerchief and secure with a double loop of a strong rubberband.
assembly by the rubberband to drain for several hours or overnight in a
drained curds, and rewrap to place in a press.
Here is a page describing how to prepare a "Fankhauser" press from materials which may be around your home.
||The press has
been assembled, and we now wait until the next day to unwrap our
present of paneer!
||Here is the
round of paneer (the follower from the press in in the background.
||Place on a
non-reactive plate, and use immediately, or seal in a plastic bag and
use within two weeks. (Fresher is better.)
P.S. We used a little of the fresh curds to make Sag Paneer before pressing, so you should get more paneer than this from a gallon (about 1 lb 14 oz or so)