muladzh
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Paneer
Today, we made our own Paneer - Organic whole milk, with nutmeg, garlic and coriander spicing, lemon juice curdler.
It is way way better than any store bought paneer we have ever found.
To make it is simple:
1 Quart of the best milk you can find in a large saucepan, bring slowly to the boil.
When boiling, add one teaspoon each of the spices, and then 3 oz of the best lemon juice you can find. Reduce the heat, stir slowly for 30 seconds or so, and turn off the flame.
Drain whey into large bowl, and place the curds into a muslin cloth or cheese cloth, and press. When not dripping much, place on upside down bowl, with large based bowl on top, add water, and the weight will compress the paneer into a manageable solid.
Use in Palak Paneer, or similar, and it tastes GREAT!!! 
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8/28/2009, 10:10 pm
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PerpetuallyCurious
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Re: Paneer
I can't say that I've ever had that. Sounds interesting! Congrats on the success 
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8/29/2009, 12:13 am
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muladzh
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Re: Paneer
The great thing about Paneer is that it keeps it's shape during cooking - if you press it for a long time, it gets a harder texture, but still is melt in the mouth good. It is basically just a cooking cheese, as it has very little flavor of it's own - it takes it from the food it is cooked with.
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8/29/2009, 3:05 am
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TexasMadness
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Re: Paneer
I love paneer! I recently made sag paneer and paneer makni masala at the farmhouse using all the excess milk! I've never added spices during the boiling phase. I'll have to give it a shot!
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9/1/2009, 8:13 pm
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muladzh
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Re: Paneer
Yesterday's paneer had cardamom and caraway seeds in it.. It was, and is, delicious - we made a pork and paneer korma, with brocolli, cauliflower, cabbage and yogurt sauce, served with ginger and cranberry chutney... utterly delicious. We make cumin, coriander and ginger spiced buckwheat pancakes to go with it...
(would you believe I want to lose weight.. )
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9/1/2009, 10:20 pm
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