Home Made Paneer (Cottage Cheese)

I made paneer for making Rasmalai. But I don’t know how to make cubes out of it. I have seen Vahchef’s video to make paneer cubes.

Learnt From: Vahrehvah (Video Recipes)

Makes: 20-22 cubes

Ingredients:

Milk --- 6 cups (6 * 250 ml = 1500 ml)
Lemon --- ¾ th of the big one

Process:

Take 6 cups of milk to a steel pan. Don’t use non-stick pans. They will spoil. Use only steel vessels for boiling milk.
Bring that to a boil. Then turn the heat to medium – low heat.

Add 3 wedges of lemon juice to it. Stir continuously at this time. You can see milk is curdling.

Turn the heat to medium.
Stir occasionally till you see paneer (cottage cheese) separating from water kind of a thing.

Turn off the heat.
Take a muslin cloth or a neat hanky. (I kept a hanky only for this purpose. I won’t use that hanky as a hanky.) Place it on a bowl and allow it strain liquid. Your paneer lumps should be on the hanky.

Twist the hanky and make a round. Keep the hanky with the paneer on a flat vessel.

Add half of the water to the cooker or any vessel and place on the top of the paneer.
Keep the weight for an hour.

Remove the paneer from the hanky.

Now cut into cubes. The paneer should be very soft like a sponge.

Use immediately or keep it in an air-tight container and keep it in the freezer for future use.

For more clarity watch Vahchef's Video.

Ghee / Neyyi / Clarified Butter

Ghee is used to prepare sweets. It is one of the main ingredients to prepare sweets. We take ghee along with rice particularly with pickles, chutneys, dals and sambar.

Ingredients:

Unsalted Sweet Butter


Process:

Take a deep pan. The pan should be dry.
Keep 4 butter sticks in the pan.
Keep the flame in Medium-High.
The butter sticks start melting.

At the time of melting you can see bubbles forming on the upper layer… you can hear spluttering sounds... you can smell the aroma.


It will be in yellowish colour.
Then reduce the flame to medium.
Slowly the bubbles go off


And will change to transperancy.
Then turn off the flame.

Storage:

Take a dry glass bottle.
Take filter even this should be dry.


Transfer the ghee to this bottle.

Note:

Its better use steel filter. If the filter is plastic … don’t transfer the ghee when it is hot. Your filter becomes no longer in use. So transfer it when the ghee is warm. When the ghee comes to room temperature it becomes solid. So you cant transfer it.


Cover it with lid.
Use dry spoon to use the ghee.