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Panir - homemade cheese


Ingredients for Cooking Paneer - Homemade Cheese

  1. Milk (homemade) 1 liter
  2. Kefir 150 ml.
  • Main Ingredients
  • Serving 6 servings

Inventory:

Saucepan, Spoon, Gauze, Press (pan with water), Serving dish

Cooking Paneer - Homemade Cheese:

Step 1: Cooking the Paneer.

Pour into a shallow pan homemade milk. In principle, you can use the store, but it does not have as much fat and density as homemade, so as a result, the panir can turn out to be a little dry. We put a pot on medium fire and wait, until the milk boils. Take kefir and pour in a thin stream into boiling milk, while constantly stirring. Reduce the fire. After a couple of minutes, the milk should turn into cottage cheese with whey, which then floats to the surface. Remove the pan from the heat. In this case, the curd should be warm, in no case Do not overheat it. Using gauze, separate the cottage cheese from the whey. Tightly tighten the cheesecloth and curd and tie. Now we need to put it under the press. To do this, I put the cottage cheese in gauze in a bowl and put a pot of water on top. An alternative could be a can of water or a special stone. After a couple of hours (best hours after 4-5) cottage cheese will become a single piece of cheese.

Step 2: Serve the panir - home-made cheese.

So, the panir is ready. You should get a very tender homemade cheese, which can be served as a separate snack with champagne or white wine. Enjoy your meal!

Recipe Tips:

- - It is best to take a pan with a thick bottom.

- - Instead of kefir, you can use yogurt, or lemon juice.

- - If there is no gauze, the cottage cheese can be decanted through a colander, squeezing it well.

- - In the milk during cooking, you can add various spices.

- - Do not pour the serum. From it you can make pancakes, or yeast dough.

- - If you already had sour milk in the refrigerator, then just put it in boil and it will curl itself. There is no need for coagulation (kefir in our case).