Tuesday, August 20, 2013

From the time I started making rasgullas and rasmalai at home I have stopped buying paneer from outside. I make that too at home. I love rasgullas and my husband loves rasmalais. We used to eat them regularly from Bombay Chowpati or Ceasers bakery in Dubai. Here in Doha we didn't find either rasgulla or rasmalais. I finally decided to make them at home and referred to several blogs and videos. Made perfect soft rasgullas and rasmalais in the 3rd attempt. I will soon post the recipe for rasgullas and rasmalais. For now here is the post for paneer. This makes soft paneer. I still haven't tried to make hard paneer by cutting cubes.

Here is the recipe..

Yields 79 grms paneer

Ingredients :
Milk - 500 ml
Lemon juice or vinegar or sour curd as required, maximum 1/4 cup (vinegar should be diluted in water)
Ice cubes - 12

Method :
1. In a clean vessel add milk.
2. Keep lemon juice ready if using. Dilute 1 tablespoon vinegar in 3 tablespoons water if using vinegar. Beat 2 tablespoon sour curd in 2 tablespoons whey water and keep that ready if using curd.
3. When small bubbles start forming on the milk and when it is just about to boil add the lemon juice or vinegar or curd 1 tablespoon at a time and mix well.
4. Keep doing this till the milk curdles and whey water (light green coloured water) clearly separates. I have had easiest success with vinegar.

5. Add ice cubes and switch off flame and mix well.  Ice cubes stop the curdling process and makes paneer soft.

6. Place a muslin cloth or a thin cotton cloth on a colander and pour the curdled milk into this. 

7. If using lemon juice or vinegar to curdle the milk then wash the paneer under running tap water to eliminate smell and sourness.
8. Squeeze the cloth gently so that all the whey water oozes out. 
9. Keep the cloth with the paneer in a hanging position for about 30 minutes.

10. Take a clean towel and keep the panner with the cloth in between the towel and rub it back and forth. 

11. Do this for a minute or so. This will knead the paneer and get rid of all the moisture.
12. Take the paneer out of the cloth and knead for another minute or so if desired. You can add about 1/4 teaspoon of All purpose flour or cornflour to prevent the paneer from crumbling.

13. Roll small balls using your palms from the paneer.

14. Paneer is ready to use. This can now be used to prepare rasgulla and then rasmalai which I will post later. 
Enjoy soft Paneer.

Note :
out of curiosity I weighed the paneer balls and they weighed 79 grams. This was the yield from 500 ml of full fat milk.

Method adapted by referring to several blogs and videos especially vahchef.



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