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Paneer is an unaged cheese that is similar to pressed Ricotta cheese, except that the curd is drier and has no salt added. It is one of the primary protein sources among Buddhists who adhere to strict vegetarian diets. Paneer is used in curry dishes and is very popular when wrapped in dough and fried.
Paneer is often homemade and is also widely available in Indian stores. Unlike most other cheeses, paneer does not melt at normal cooking temperatures. It is popular in many Indian dishes (like Paneer Matar (paneer with peas), Paneer Makhanwala (paneer cooked in ghee), and Paneer Burji (scrambled paneer curry) ).
Making it involves long and complicated procedures.
Paneer is made by curdling milk, tying the residence in cloth and placing under pressure to solidify.
Paneer is a versatile dairy product in its usage because it can be used to make sweets, snacks or vegetables.
Even though making paneer is difficult, with experience, one gets better with it.
Paneer is also spelled as Panir or paner.
INGREDIENTS
1 liter Milk
½ teaspoon citric acid or lemon (juice)
2 tablespoon Water
PREPARATION
Dissolve the citric acid in water. Bring milk to boil, stirring continuously. Add the acid solution gradually, while stirring.
When the milk curdles fully, switch off the heat. Cover for 3-4 minutes.
Drain into a muslin cloth. Hold pouch under running water.
Press out excess water. Shape and place cloth under heavy weight required (stone slab) for 2-3 hours before using as required.
Some Indian sweets like the Roshogulla are made from paneer.
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