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Many a tasty creation has paneer, or cottage cheese, as its base. Be it a soft milky dessert, a refreshing salad, a flavourful subzi, pulao, roti, or any other paneer creation, the secret of its success can be attributed to the quality of the paneer used. And no store-bought paneer can be as good as a fresh, homemade batch. So, here is how you can make tasty paneer at home.
- Put the milk to boil in a large pan, while stirring occasionally.
- When it starts boiling, switch off the flame and wait for 1 minute.
- Add the lemon juice gradually, while stirring gently and wait for 2 minutes.
- Once the milk has curdled, strain using a muslin cloth. This is crumbled paneer.
- If you want solid paneer, place the paneer into the muslin cloth in a 125 mm. (5”) paneer mould or any mould. Press it with a lid.
- Remove the paneer from the muslin cloth and after 1 hour, cut into even sized cubes or grate it and use as required.
- To store paneer, place it in enough water in an air-tight container and keep refrigerated.
Nutrient values per 1/4 cup paneer cube
|Vitamin A||640 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.4 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||8.7 mg|
|Folic Acid||22.4 mcg|
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