Muttar Paneer
Indian Cheesy Peas
- medium
- 48.8KViews:
- 2 pints (1.25L) full fat milk
- 2½ tbsp lemon juice/white vinegar
Method
- Pour the milk into a non-stick pan and heat.
- Just before the milk comes to a boil and as it starts to bubble add the lemon juice or vinegar and stir. Remove from the heat and stir then leave to stand for 5 minutes. The milk will separate into solid curd and the watery liquid or whey. If it hasn't separated you may need to add a little more vinegar.
- Line a colander with muslin or cheesecloth.
- Scoop the curd into the lined colander (you can save the whey as stock).
- Pull the cloth into a ball and when cool enough to handle squeeze out any excess liquid. if you want to use the paneer to crumble into a sauce then just leave to hang. If you want to cut the curd into chunks and add to a sauce then you need to make it more compact by placing a weight on to the muslin and leaving it to strain for at least an hour, but the longer the better.
- The paneer can then be cut into cubes and fried or crumbled into a sauce.
Served with
This can be added to a tomato sauce, you can tandoori it, add it to a veg sauce or a butter sauce. You can also flavour the paneer by adding in pepper, chilli flakes, coriander, cumin seeds into the milk before you add the vinegar.
Deepak
Thanks for your response about making paneer. Well We buy Cravendale full fat (blue cap) milk as it is very good for making dahi and kheer etc. I tried making paneer using plenty of lime juice as well as vinegar and both too. Yet I only get fine granules instead of lumps as I used get with milk in India.
I read somewhere that any milk which has gone thru special treatment to prolong shelf like like UHT treatment will not separate properly. But it does not say on any milk labels except on UHT milk available which requires no refrigeration as long as not opened.
So can you tell me which particular brand of milk you use for assured success ? Like supermarket own brands ? Tesco, Sainsbury, M&S etc ??
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