Guest guest Posted January 17, 2009 Report Share Posted January 17, 2009 Would this need to be unpasturized whole milk? If so where would one get it? Diana --- On Sat, 1/17/09, Kara Murrell <superdiva52 wrote: Kara Murrell <superdiva52 Paneer Saturday, January 17, 2009, 2:14 AM I got this recipe for paneer on another website: For this Paneer recipe you need 1. milk ( full cream ) : 1 liter 2. lemon : 1 3. muslin cloth or a fine thin cloth Basic Paneer Recipe 1. take 1 liter milk in a heavy bottomed vessel. 2. let it boil, now reduce the flame and to the boiling milk add the juice of 1 lemon 3. as soon as u add the lemon juice the milk will immediately split. 4. cook this till the milk is curdled and a pale yellow transparent water is left behind (you can add more lemon if required). 5. keep on stirring occasionally to avoid sticking of the milk at the bottom of the vessel. 6. now strain this in a fine muslin cloth to separate the water from the curdled milk. 7. hang this cloth for about 1 hour to drain all the excess water. 8. this lump of curdled milk in the cloth is paneer which can be cut into pieces and used in any dish as per requirement . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2009 Report Share Posted January 19, 2009 No, you can use regular whole milk from the store. I do it all the time. I mostly try to use organic but sometimes they are out. Peace, Diane , diana scott <dianascot_33 wrote: > > Would this need to be unpasturized whole milk? If so where would one get it? > Diana > > --- On Sat, 1/17/09, Kara Murrell <superdiva52 wrote: > > Kara Murrell <superdiva52 > Paneer > > Saturday, January 17, 2009, 2:14 AM I got this recipe for paneer on another website: > > For this Paneer recipe you need > > 1. milk ( full cream ) : 1 liter > 2. lemon : 1 > 3. muslin cloth or a fine thin cloth > > Basic Paneer Recipe > > 1. take 1 liter milk in a heavy bottomed vessel. > 2. let it boil, now reduce the flame and to the boiling milk add the juice of 1 lemon > 3. as soon as u add the lemon juice the milk will immediately split. > 4. cook this till the milk is curdled and a pale yellow transparent water is left behind (you can add more lemon if required). > 5. keep on stirring occasionally to avoid sticking of the milk at the bottom of the vessel. > 6. now strain this in a fine muslin cloth to separate the water from the curdled milk. > 7. hang this cloth for about 1 hour to drain all the excess water. > 8. this lump of curdled milk in the cloth is paneer which can be cut into pieces and used in any dish as per requirement . > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2009 Report Share Posted January 19, 2009 do you do it this method, Diane? - strayfeather1 Monday, January 19, 2009 7:10 PM Re: Paneer No, you can use regular whole milk from the store. I do it all the time. I mostly try to use organic but sometimes they are out. Peace, Diane , diana scott <dianascot_33 wrote: > > Would this need to be unpasturized whole milk? If so where would one get it? > Diana > > --- On Sat, 1/17/09, Kara Murrell <superdiva52 wrote: > > Kara Murrell <superdiva52 > Paneer > > Saturday, January 17, 2009, 2:14 AM > > > > > > > I got this recipe for paneer on another website: > > For this Paneer recipe you need > > 1. milk ( full cream ) : 1 liter > 2. lemon : 1 > 3. muslin cloth or a fine thin cloth > > Basic Paneer Recipe > > 1. take 1 liter milk in a heavy bottomed vessel. > 2. let it boil, now reduce the flame and to the boiling milk add the juice of 1 lemon > 3. as soon as u add the lemon juice the milk will immediately split. > 4. cook this till the milk is curdled and a pale yellow transparent water is left behind (you can add more lemon if required). > 5. keep on stirring occasionally to avoid sticking of the milk at the bottom of the vessel. > 6. now strain this in a fine muslin cloth to separate the water from the curdled milk. > 7. hang this cloth for about 1 hour to drain all the excess water. > 8. this lump of curdled milk in the cloth is paneer which can be cut into pieces and used in any dish as per requirement . > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2009 Report Share Posted January 19, 2009 Yes, almost exactly, except my ratio is 1/2 gallon of milk to 1/2 c of lemon juice. The recipe I use is on http://www.manjulaskitchen.com/ and there is an accompanying video so you can see how the curds look when they start to form. It's totally easy and turns out great. Peace, Diane , " wwjd " <jtwigg wrote: > > do you do it this method, Diane? > - > strayfeather1 > > Monday, January 19, 2009 7:10 PM > Re: Paneer > > > No, you can use regular whole milk from the store. I do it all the > time. I mostly try to use organic but sometimes they are out. > > Peace, > Diane > > , diana scott > <dianascot_33@> wrote: > > > > Would this need to be unpasturized whole milk? If so where would one > get it? > > Diana > > > > --- On Sat, 1/17/09, Kara Murrell <superdiva52@> wrote: > > > > Kara Murrell <superdiva52@> > > Paneer > > > > Saturday, January 17, 2009, 2:14 AM > > > > > > > > > > > > > > I got this recipe for paneer on another website: > > > > For this Paneer recipe you need > > > > 1. milk ( full cream ) : 1 liter > > 2. lemon : 1 > > 3. muslin cloth or a fine thin cloth > > > > Basic Paneer Recipe > > > > 1. take 1 liter milk in a heavy bottomed vessel. > > 2. let it boil, now reduce the flame and to the boiling milk add the > juice of 1 lemon > > 3. as soon as u add the lemon juice the milk will immediately split. > > 4. cook this till the milk is curdled and a pale yellow transparent > water is left behind (you can add more lemon if required). > > 5. keep on stirring occasionally to avoid sticking of the milk at > the bottom of the vessel. > > 6. now strain this in a fine muslin cloth to separate the water from > the curdled milk. > > 7. hang this cloth for about 1 hour to drain all the excess water. > > 8. this lump of curdled milk in the cloth is paneer which can be cut > into pieces and used in any dish as per requirement . > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2009 Report Share Posted January 19, 2009 Thanks Diane for this link and the video that is on that. Video are so helpful at explaining a process isn't it. Judy - strayfeather1 Monday, January 19, 2009 8:22 PM Re: Paneer Yes, almost exactly, except my ratio is 1/2 gallon of milk to 1/2 c of lemon juice. The recipe I use is on http://www.manjulaskitchen.com/ and there is an accompanying video so you can see how the curds look when they start to form. It's totally easy and turns out great. Peace, Diane , " wwjd " <jtwigg wrote: > > do you do it this method, Diane? > - > strayfeather1 > > Monday, January 19, 2009 7:10 PM > Re: Paneer > > > No, you can use regular whole milk from the store. I do it all the > time. I mostly try to use organic but sometimes they are out. > > Peace, > Diane > > , diana scott > <dianascot_33@> wrote: > > > > Would this need to be unpasturized whole milk? If so where would one > get it? > > Diana > > > > --- On Sat, 1/17/09, Kara Murrell <superdiva52@> wrote: > > > > Kara Murrell <superdiva52@> > > Paneer > > > > Saturday, January 17, 2009, 2:14 AM > > > > > > > > > > > > > > I got this recipe for paneer on another website: > > > > For this Paneer recipe you need > > > > 1. milk ( full cream ) : 1 liter > > 2. lemon : 1 > > 3. muslin cloth or a fine thin cloth > > > > Basic Paneer Recipe > > > > 1. take 1 liter milk in a heavy bottomed vessel. > > 2. let it boil, now reduce the flame and to the boiling milk add the > juice of 1 lemon > > 3. as soon as u add the lemon juice the milk will immediately split. > > 4. cook this till the milk is curdled and a pale yellow transparent > water is left behind (you can add more lemon if required). > > 5. keep on stirring occasionally to avoid sticking of the milk at > the bottom of the vessel. > > 6. now strain this in a fine muslin cloth to separate the water from > the curdled milk. > > 7. hang this cloth for about 1 hour to drain all the excess water. > > 8. this lump of curdled milk in the cloth is paneer which can be cut > into pieces and used in any dish as per requirement . > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2009 Report Share Posted January 19, 2009 You're welcome. I love all her videos; they are so well done. Everything I've made off her site is delicious. Peace, Diane , " wwjd " <jtwigg wrote: > > Thanks Diane for this link and the video that is on that. Video are so helpful at explaining a process isn't it. > Judy > - > strayfeather1 > > Monday, January 19, 2009 8:22 PM > Re: Paneer > > > Yes, almost exactly, except my ratio is 1/2 gallon of milk to 1/2 c of > lemon juice. The recipe I use is on http://www.manjulaskitchen.com/ > and there is an accompanying video so you can see how the curds look > when they start to form. It's totally easy and turns out great. > > Peace, > Diane > > Quote Link to comment Share on other sites More sharing options...
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