The only time I make paneer is when I know that I have too much milk left in the refrigerator and I wouldn’t be able to use it before expiry. That’s when I start thinking of making some paneer dish. Both DD and me don’t prefer to eat paneer 🙂
Having said that, there are couple of things that I make using paneer that we like. But we can’t have it more than once in a week!!! Thats how much we dislike paneer. Sorry, no offense to my paneer loving friends 😀
So here is a good way of not wasting milk. I have a paneer roll recipe coming up, which is a good snack and a great lunch box idea for kids.
Milk – 1/2 Gallon or 2 litres
Vinegar – 3 tbsp
1. In a saucepan bring milk to boil.
2. Pour vinegar into boiling milk and give it few seconds to split. Keep stirring.
3. After few mins, the milk splits and the whey will turn light green. Then remove the saucepan from burner.
4. Using a strainer, strain the excess whey and collect the paneer in a cheesecloth. Tie the cheesecloth from both ends and hang it for 15-20 mins so the excess water drips off.
5. If you are using scrambled paneer for your recipe, the paneer is ready for use immediately. Just take out the paneer and crush it with your hands.
6. If not, while still wrapped in the cheesecloth, try to give a flat shape to paneer and keep a heavy flat weight on top of it. Let it rest for 30-40 mins.
7. Take the paneer from cheesecloth and slice it into desired shape.