1. Fat Free Paneer Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d vinegar, distilled Directions: Bring milk and vinegar to a boil. When curds and whey separate cover and leave for 5 minutes. Strain solid from liquids. Leave with weight on top wrapped in a cloth for half an hour. Cut into cubes. Enjoy. Source Archive
2. Non-Fat Paneer Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d lemon juice, raw Directions: Place a large strainer lined with a cheese cloth in a large bowl. If you dont have cheese cloth a brand new HandiWipe also works well but it tears a bit more easily. Use a low to medium heat to slowly bring the milk to boil in a large saucepan. Add the lemon juice and begin stirring the milk. The milk will begin to curdle and the cheesy lumps will begin to sink to the bottom of the pan. Remove the pan from the heat and allow it to stand for about five minutes. Pour the curdled milk into the strainer. Use the cheese cloth to begin to shaping the paneer cheese into a ball. Fold the cheese cloth over the ball of cheese and place on a flat surface. Place a heavily weighted pan or a cast iron skillet on the cheese for 20 minutes to drain out any of the remaining liquid (whey). If you like, you can press on it a bit to make sure you are running the excess liquid out of the cheese. The paneer is now ready to be used in your favorite dishes. Source Archive
3. Paneer (Homemade Cheese) Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d vinegar, distilled Directions: In a pot, bring the milk to a boil, but do not let it scorch. Add the vinegar. Let the mixture separate completely, a few seconds. Strain the mixture through a cheesecloth. Twist the cheesecloth to squeeze out the liquid. Set the cloth on a flat surface and weigh down with a large saucepan filled with water to the top. Let sit until all the liquid is gone and a firm cake is formed, 1 to 1 1/2 hours. Cut the cake into 1-inch cubes. In a pan, lightly saute the cubes in vegetable oil. Source Archive
4. Paneer Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d cream, fluid, heavy whipping vinegar, distilled Directions: Place a deep nonstick saucepan over high heat and add the milk. Stir in the cream and bring to a boil. Lower the heat to medium, add the vinegar, and stir until the mixture curdles. The solids will separate from the whey. Remove from the heat. Place a double layer of cheesecloth over a strainer and pour in the paneer. Gather the edges of the muslin and dip the wrapped paneer in a bowl of cold water. Tie up the muslin and hang it over a bowl for 15 to 20 minutes or until most of the whey has drained; reserve the whey for another use. Place the wrapped paneer on a plate and put a heavy weight on it for 10 minutes or until firm. Unwrap and cut the paneer into slices or cubes. Source Archive
5. Paneer (Panir) Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d lemon juice, raw water, bottled, generic Directions: Boil water in a large pot, then add milk. Bring to a full foaming boil, stirring to prevent sticking. Lower heat, the add lemon juice stirring constantly. Soft curds should appear in 10-15 seconds, separating from the light yellow, clear whey. Remove from heat and allow to stand 5-6 minutes. Line a colander with finely woven tea towels (not cheesecloth! ). Use a slotted spoon to remove the curds from the pot and into the towel-lined colander. Use fine strainer to get the smallest remainders. Gather the corners of the towels and twist into a tight ball. Put a weight (heavy pan?) on top of the ball and let it rest 10 minutes. Unwrap and use in recipe or wrap in plastic and refrigerate. Source Archive
6. Paneer Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d milk, buttermilk, fluid, cultured, lowfat oil, canola Directions: Pour one gallon of milk into a large pot and bring to a boil over medium heat (watch carefully, as it will boil over almost as soon as it starts to boil). Once the milk begins to boil, pour the buttermilk into the pot in a steady stream while stirring constantly (the mixture will separate into curds and water). Place a cheesecloth into a colander, and pour the milk mixture through it, reserving some of the liquid for later. Let the curds sit in the colander for two or three hours, or until it has drained completely. Transfer the dry curds to a food processor and process until smooth (it should be able to form a ball if it is the right consistency). If it is too dry, add a little of the reserved liquid and process again; the consistency should be like a firm ricotta cheese. Turn the cheese out onto a clean surface, and knead until smooth. Form into a ball, and wrap in plastic and refrigerate until needed. To cook the paneer, heat the oil in a large heavy skillet over medium-high heat. Cut the paneer into bite size pieces and fry for about 1 minute, or until a very pale golden brown. Drain on paper towels and add to your favorite curry or dish. Source Archive
7. Homemade Paneer! Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d vinegar, distilled Directions: Boil the milk in a saucepan. Add the vinegar and watch the milk curdle (water seperates from milk fat). Drain out the water in a sieve or cloth. Put it in a cloth and squeeze out as much water as you can. Spread and flatten the paneer (make a square). Make sure the ends are tucked inches. Wrap the cloth on top and put some paper towels on top. Add some newspapers to the pile and put some heavy weight on top of it. Make sure the weight is somewhat equal on the paneer square. Leave it overnight. And cut into small pieces and store it in the freezer to use whenever you want. Source Archive
8. Whole-Milk Cheese Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d vinegar, distilled Directions: Pour the milk into a large saucepan and bring it to a boil over medium-high heat, stirring frequently to prevent the milk from scorching. When it comes to a boil, stir in the vinegar. Remove the pan from the heat and set it aside until the cheese separates and leaves behind a pale green, thin, watery whey, 15 to 30 seconds. Line a colander with a double layer of cheesecloth or a clean dishcloth, making sure there is about 2 to 3 inches hanging over the rim of the colander. Place the colander in the sink, then pour the cheese and whey into the colander, and let it drain. Once the cheese is slightly cool to the touch, gather the edges of the cloth and fold them over to cover it. Fill a heavy pot with water, and set it directly on top of the cloth-wrapped cheese in the colander. Set this aside until the cheese is firm, 3 to 5 hours. (The weight will press on the cheese and force out almost all of its moisture.) Remove the weight and unwrap the firm, milky-white cheese. Wrap it in plastic wrap and refrigerate it for up to 1 week. (You can also freeze the cheese, sealed in a freezer-safe self-seal bag, for up to 2 months. Thaw the paneer in the refrigerator before using it.) Fried Paneer: To fry paneer, you have two options: one is deep-frying; the other is pan-frying (my preferred method). To deep-fry paneer, cut the fresh cheese into 1-inch cubes (or any other size). Pour canola oil to a depth of 2 to 3 inches into a wok, Dutch oven, or medium-size saucepan. Heat the oil over medium heat until a candy or oil thermometer inserted into the oil (without touching the pans bottom) registers 350F. (An alternative way to see if the oil is at the right temperature for deep-frying is to gently fl ick a drop of water over it. If the pearllike drop skitters across the surface, the oil is ready.) Line a plate or cookie sheet with three or four sheets of paper towels. Once the oil is ready, gently slide in the paneer cubes. Fry, turning them occasionally, until they are golden brown and crispy, 3 to 5 minutes. The oil will spatter because of some moisture in the cheese, so please be careful. Remove the fried paneer cubes with a slotted spoon, and allow them to drain on the paper towels. To pan-fry the cubes, heat 1/4 cup canola oil in a large nonstick skillet over medium heat. Add the cubes in a single layer and cook, turning them occasionally, until all sides are honey-brown and crispy, 7 to 10 minutes. Transfer them to a paper-towel-lined plate to drain. One and a quarter pounds of fresh paneer will yield about 3 cups fried cheese (1-inch cubes). To store fried paneer, place the cubes in a bowl of water and refrigerate for up to a week, changing the water daily. You can also freeze the cubes (without immersing them in water) in a freezer-safe self-seal bag for up to 2 months. Source Archive
9. Paneer Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d lemon juice, raw Directions: Put the milk in a heavy-bottomed pan and bring to the boil, stirring to prevent scalding. Reduce heat and before the foam subsides, add the lemon juice. Gently move a wooden spoon through it in one direction. After 10-15 seconds, remove from the heat and agitate the milk gently until large lumps of soft curd form. Cover and set aside for 10 minutes. Line a colander with 3 layer of damp muslin and place in a sink. Pour the mix in gently. Gather up the corners and twist once or twice. Hold the muslin-wrapped cheese under a stream of luke-warm water for 5-19 seconds. Gently twist the cloth to squeeze out excess whey. Bind the cloth around the cheese, relace in colander with weight on top and press for 45 minures to 1.5 hours. The cheese is then ready to eat on it's own or in your fave paneer recipe. Keeps for up to 4 days in the fridge. Source Archive
10. Rasgulla Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d lemon juice, raw water, bottled, generic sugars, granulated spices, cardamom Directions: Bring milk to boil in a saucepan. Make sure to stir occasionally and make sure not to burn the milk. Mix lemon juice with 4 tablespoons of water and add it gradually to the boiling milk. Then the milk solid starts separating from the water. Continue to boil it for a minute or two. Then turn off the heat and drain it through a cheesecloth or a thin cotton cloth. The milk solid that is left is called paneer. Run some cold water on the paneer to wash away the lemon flavor. Now squeeze off as much water as you can. Just to check if your paneer is ready, take a small piece on your palm and rub it with you thumb for 3 to 4 times. Then you should be able to make a soft ball out of it. Knead the paneer for few minutes. Then pull off small pieces and make it into small balls. They increase in volume when cooked. So, make sure the balls are small in size. Put the remaining water and the sugar in a pressure cooker and bring it to boil, then add the paneer balls. Make sure there is enough space for the paneer balls to expand. Now close the lid without the whistle and cook for 8 minutes. Then switch off the heat. Open the lid and add cardomom powder. Refrigerate for 1 hour. Serve chilled. Source Archive
11. skunks paneer Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d lime juice, raw Directions: in a pot bring the milk to boil stir or it will stick on bottom amd sides get a good stir like a whirlpool pour in lime juice let it come to boil again the milk will start to break simmer a bit the watery part will turn greenish in color take off of heat leave it alone for 10-15 minutes on a clean cloth pour your paneer draining the liquid I used a sieve with my cloth in it gather the ends amd squeeze the liquid out careful the paneer is still hot put into a container and refrigerate expect more liquid to come out this was brought to my attention by PrincessBautista use whole milk MsKipper noted should not be cooked in stainless cookware thank you Sheree Source Archive
12. Paneer Cheese Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d lemon juice, raw Directions: Heat the milk in a saucepan without bringing it to a boil. Once tiny bubbles start to form on the top, remove pan from the stove and then add the lemon juice, stirring with a whisk as you add it. You will see that the milk will begin to separate into curds and whey (small flakes of milk floating on the top). If it doesnt seem to be separating completely, add another tablespoon of lemon juice. Pour the mixture into a cheesecloth-lined colander then rinse with hot water to remove the strong taste of lemon. Take the cheesecloth and a paper towel with cheese inside and squeeze out as much of the excess liquid as you can. Give shape to your dough as desired and put it on a plate with a weight on the top to press it into a solid block of cheese. Refrigerate until ready to use. Drain off the extra liquid and unwrap the paneer. Serve! Source Archive