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Making Cottage Cheese (paneer)at Home


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Boil 1 litre of Milk(Whole,2%/3%) and when it boils add100gms of beaten fresh Yogurt or 2 tbsps.Lemon Juice.Reduce flame to low and boil till the Solids separate from the Whey.Keep a Colander on top of a Saucepan.Spread a thin Muslin Cloth in the Colander and pour in the Whey and Solids.

Tie the Solids in the Muslin Cloth and tie to the Tap over the Sink to drain fully overnight.Use the drained Whey to cook the Gravy Vegetable Curries and Dals or use it to cook Rice or bind Whole Wheat Flour for Rotis.This adds greater taste.
Paneer made with Yogurt is firmer,softer and spongier.
- Submitted by KOMAL53 4/6/2010 in Cooking | 2 Comments
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Member Comments

DRASADAF 7/30/2010 4:48:00 AM

    wow nice way ...
SAASHA17 4/6/2010 11:54:00 AM


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