TZUTC: -0800
MSGID: 35073.fidonet_cooking@1:105/500 2d8395bd
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: How To Make Paneer (Indian Cheese)
 Categories: Cheese, Indian
      Yield: 1 servings
 
      8 c  Milk (1/2 gallon)
    1/4 c  Lemon juice or vinegar
 
  Mix lemon juice in half cup of hot water and put aside.
  
  Boil the milk in a heavy bottomed pan over medium heat, stirring
  occasionally, making sure not to burn milk.
  
  As the milk comes to a boil, add the lemon juice gradually and stir
  the milk gently.
  
  The curd will start separating from the whey, turn off the heat.
  
  Once the milk fat has separated from the whey, drain the whey using a
  strainer line with cheesecloth, or muslin cloth.
  
  Wrap the curds in a muslin cloth, rinse under cold water, and squeeze
  well. This process takes out the sourness from the lemon.
  
  To take out the excess water, press the wrapped paneer under a heavy
  pan for about 1 hour.
  
  Tips:
  
  If paneer will be used to make any dessert dish:
  
  The most important part of making paneer for dessert is how much
  water to take out from the paneer. To check if right amount of water
  is out of the paneer, take a little piece of paneer on your palm and
  rub with your fingers. After rubbing the paneer for about 15 to 20
  seconds, you should be able to make a firm but smooth ball.
  
  For making sweets, paneer can be refrigerated for 1 to 2 days.
  
  Paneer from half-gallon milk will make about 15 to 20 rasgullas. I
  suggest 2% milk for rasgullas, rasmalai, chamcham or any other dish
  in that category. For sandaish, burfee, or any other such dish use
  regular milk.
  
  If paneer will be used for making main dishes:
  
  Before pressing the paneer knead it enough so paneer is not crumbly.
  Press the paneer 2 hours (instead of 1 hour), making firmer. Cut the
  paneer to desired shape. Paneer can be refrigerated for a few days or
  kept frozen for months.
  
  Variations:
  
  Add salt to the paneer, if you like with your choice of spices one or
  more, including black pepper, roasted cumin seed, chopped green
  chiles, chopped cilantro (Hara Dhania), or to your taste.
  
  Recipe by manjulaskitchen.com
  
  Recipe FROM: 
 
MMMMM
--- SBBSecho 3.23-Win32
 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)
SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305
SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 206 300 307
SEEN-BY: 229/317 400 426 428 452 470 664 700 705 266/512 291/111 292/854
SEEN-BY: 320/219 322/757 342/200 460/58 633/280 712/848 902/26 5020/400
SEEN-BY: 5075/35
PATH: 105/500 81 229/426