Paneer For Sag Paneer Recipe - Cooking Index
Paneer For Sag Paneer Recipe - Cooking Index
| 1 1/2 | W milk | |
| 2 lbs | 908g / 32oz | Plain - whole milk yogurt |
| 1 cup | 237ml | Lemon juice. |
1 Bring the milk to a good boil on high heat in a heavy 8-quart saucepan.
2. Mix the yogurt and lemon juice well. Pour into the boiling milk.
3. Stir at once, only once, gently and slowly. Shut off heat after a minute. The milk should curdle. The water should separate from the milk solids and should be a light yellow color. Cover and leave for half an hour.
4. Then, place a thin muslin-type material, such as a fine quality men's handkerchief, over a large colander. Place the colander in a sink or over another 8-quart saucepan. Pour the curdled mixture into the cloth so that all the liquid drains off through the colander, leaving the cheese in the cloth. This should take a couple minutes.
5. Run cold water over the cheese for a minute. Allow all the liquid to drain off. Then tie up the cheese in the cloth, very tightly, so that some more liquid is drained off. Hang the cheese in the cloth for half an hour to drain off any remaining moisture.
6. Place the cheese in the bag on its side on a board so the knot is on the side. Place another board on the cheese and a heavy weight on top to further squeeze out moisture. Leave for 30 minutes.
7. Untie the cloth. Let the cheese cool if necessary. Cut in cubes. Notes: I assume the recipe could be divided. And that lower fat cheese could be used, with some loss in richness of flavor. She also translates paneer as cottage cheese. It might be worth trying the recipe just substituting large curd cottage cheese.
Source:
'Curries without Worries," by Sudha Koul
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