How Paneer Is Made From Milk Easily

how paneer is made from milk

 

Paneer is made from milk, adding the acidic content of the lemon juice to it and making it meet the chemical process to obtain paneer from it. This one is a chemical process and is followed perhaps within every Indian home for the purpose of making cheese that serves as an ingredient in many home based veggies. In case you need to know how this paneer or cheese is made, you may choose to read the tips that we are mentioning here.

how paneer is made from milk

How Paneer Is Made From Milk Easily

1. The Milk Is Heated:-

The milk is heated just till it reaches the point previous to what we call as boiled. This should be approximately equal to 80 degrees Celsius and remember, not to boil the milk, but instead we need to keep it heated only.

2. The Milk is then spoiled:-

The heated milk is then added with some leftovers from the previous batch of cheese or some vinegar or lemon juice is added to the milk. Remember to add it one teaspoon at a time and this should be strictly followed with every batch that you add to it. Let the milk be kept as it is for a while.

3.  Strain the Curd Afterwards:-

Now the kind of curd that has resulted because of the addition of the ingredients that we added to it will be strained with the help of a straining cloth and the excess water will be strained off. This should be preferably done with a cheese cloth strainer.

Read Also:  How Would I Look with a Bald Head

4. Leave The Cheese Strainer Cloth Around Itself:-

The cheese straining cloth will be wrapped around itself afterwards to have the water ejected out of it and the solid cheese be left inside. The moisture out of the curds will get removed this way and paneer will be formed.

5.  Shaping the Paneer:-

The paneer is then shaped into the perfect size cubes making the most of moisture out of it, get removed and the solid mass be separated sideways. The shaping gives it a professional kind of look and afterwards the paneer can be wrapped again in the cheese straining cloth. It should be kept in mind that the cloth should be porous enough to let the moisture get removed naturally and you need not require any extra efforts to make the moisture get removed.

6. Talking Out and slicing:-

The solidified paneer will be a kind of fluffy but hard and you can taste it after it gets formed. It is better you keep it in  a temperature controlled container afterwards, so as to prevent it from spoiling and then you can take any amount of it from that container and use in making countless dishes of your choice.

 

SHARE THIS WITH OTHERS!
TwitterFacebookLinkedInPin It