How to Make Paneer: Fresh Ayurvedic Cheese

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Alandi Images Matar Paneer.JPG

Matar Paneer with Toor Dal Kitcheri.

After Alandi Ayurveda Gurukula students enjoyed a delicious dish of Matar Paneer at lunch, they wanted to know how to make paneer, a fresh cheese used in Ayurvedic and Indian cuisine. Here are illustrated instructions: scroll down for the recipe.

Alandi Images Paneer ingredients.JPG

Here I have gathered: a special pan I keep only for cheese, the lemon juice, half gallon raw milk from Gopi Girls, an Alandi Alumnus venture.

Alandi Images Making Paneer 1.JPG

Bring the milk to a boil, stirring continuously to prevent it sticking and burning.

Alandi Images Making Paneer 2.JPG

When the milk comes to a full, foaming boil, take off heat and pour in the lemon juice.

Alandi images Making Paneer 3 .JPG

Stir very gently until the milk separates into white curds and yellow whey. Cover with a lid and let sit for ten minutes while the curds form and sink to the bottom.

Alandi Images Making Paneer 4.JPGwhi

Place a clean, stainless steel pan under your stainless steel colander to catch the whey. Many paneer recipes call for using the whey in the gravy. And you can also add paneer whey to dal or kitcheri for added flavour and protein. Line your colander with a double layer of wetted cheesecloth. (I have found a piece of net curtain works better than actual cheesecloth because it is more finely woven).

Alandi Images Making Paneer 5.JPG

Carefully spoon the large curds into the cheesecloth. (If using goat milk, few or no large curds may form.)

Pour the whey and fine curds inth the cheesecloth.

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Gather the cheesecloth and squeeze out the whey.

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The strained whey should be a clear, pale yellow. Store in frig in screw top glass jar.

Alandi Images Making Paneer 10.JPG

Twist up the paneer in the cheesecloth.

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Press with something heavy--I like a glass gallon jug full of water, I press the paneer in the colander with a pan underneath and keep it snug in place with dish towels. Strain for several hours or overnight.

Alandi Images Making Paneer 12.JPG

Fresh paneer is ready! Store in frig until you use it.

Paneer

Ingredients and equipment

To make 10 oz paneer:

Heavy bottomed stainless steel pan

Cheesecloth

Colander

Half gallon cow or goat milk, preferably unhomogenized.

ΒΌ cup lemon juice

Method

Bring the milk to a boil, stirring continuously to prevent it sticking and burning.

When the milk comes to a full, foaming boil, take off heat and pour in the lemon juice.

Stir very gently until the milk separates into white curds and yellow whey. Cover with a lid and let sit for ten minutes while the curds form and sink to the bottom.

Meanwhile, place a clean, stainless steel pan under your stainless steel colander to catch the whey. Many paneer recipes call for using the whey in the gravy. And you can also add paneer whey to dal or kitcheri for added flavour and protein. Line your colander with a double layer of wetted cheesecloth. (I have found a piece of net curtain works better than actual cheesecloth because it is more finely woven.)

Carefully spoon the large curds into the cheesecloth. (If using goat milk, few or no large curds may form.)

Pour the whey and fine curds inth the cheesecloth. (If using goat milk. it might be mostly fine curds).

Gather the cheesecloth and squeeze out the whey.

The strained whey should be a clear, pale yellow. Store in frig in screw top glass jar.

Twist up the paneer in the cheesecloth.

Press with something heavy--I like a glass gallon jug full of water, I press the paneer in the colander with a pan underneath and keep it snug in place with dish towels. Strain for several hours or overnight.

Fresh paneer is ready! Store in frig until you use it.

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This page contains a single entry by Alakananda Ma published on May 23, 2016 10:03 AM.

Vegan Flourless Chocolate Cake was the previous entry in this blog.

Bitter Gourds Stuffed with Paneer is the next entry in this blog.

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