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  • paneer (home-made)

    From Ben Collver@bencollver@tilde.pink to tilde.food+drink on Fri Nov 11 17:30:06 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Paneer (Home-Made)
    Categories: Indian
    Yield: 1 servings

    4 c Milk
    2 tb Lemon juice

    Paneer is a white, smooth-textured Indian cheese, available from some
    Asian stores. It appears in several of the recipes in this book and
    is quite easy to make at home, as follows.

    Bring 4 cups milk to the boil over a low heat. Add 2 tb lemon juice,
    stirring continuously and gently until the milk thickens and begins to
    curdle. Strain the curdled milk through a strainer lined with
    cheesecloth. Set aside under a heavy weight for 90 to 120 minutes to
    press it into a flat shape about 1/2 in thick. Cut and use as
    required; it will keep for about one week in the refrigerator.

    From: The Healthy Low Fat Indian Cookbook by Shehzad Husain

    MMMMM
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  • From rdh@rdh@tilde.institute to tilde.food+drink on Wed Nov 16 16:53:08 2022
    Do you have any pointers on what types of milk do or don't work well?

    BTW the Palak Paneer recipie sounds awesome, I really want to try it!

    ~rdh

    On Fri, 11 Nov 2022, Ben Collver wrote:

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Paneer (Home-Made)
    Categories: Indian
    Yield: 1 servings

    4 c Milk
    2 tb Lemon juice

    Paneer is a white, smooth-textured Indian cheese, available from some
    Asian stores. It appears in several of the recipes in this book and
    is quite easy to make at home, as follows.

    Bring 4 cups milk to the boil over a low heat. Add 2 tb lemon juice,
    stirring continuously and gently until the milk thickens and begins to
    curdle. Strain the curdled milk through a strainer lined with
    cheesecloth. Set aside under a heavy weight for 90 to 120 minutes to
    press it into a flat shape about 1/2 in thick. Cut and use as
    required; it will keep for about one week in the refrigerator.

    From: The Healthy Low Fat Indian Cookbook by Shehzad Husain

    MMMMM

    --- Synchronet 3.19a-Linux NewsLink 1.113
  • From Ben Collver@bencollver@tilde.pink to tilde.food+drink on Wed Nov 16 17:41:30 2022
    On 2022-11-16, rdh <rdh@tilde.institute> wrote:
    Do you have any pointers on what types of milk do or don't work well?

    BTW the Palak Paneer recipie sounds awesome, I really want to try it!

    ~rdh

    Thanks! I definitely prefer to use whole milk when making cheese or
    yogurt. 2% works, but not nearly as well. I have only used dairy
    and have never tried non-dairy milk. Also, some people like to fry
    the paneer cubes in butter first. That gives a nicely browned
    "burnt cheese" flavor.

    -Ben
    --- Synchronet 3.19a-Linux NewsLink 1.113