HOW TO GET DELICIOUS PANEER AT HOME???HOW TO GET DELICIOUS PANEER AT HOME???

Life is all about clothes, shelter and food.There are two categories of people first non-veg lovers and veg lovers.Non-veg lovers can get variety with meat,fish,egg but the people which are vegitarian loves paneer most but nobody knows about struggle or you can say difficulties in getting best paneer.The word paneer basically derived from the Hindi and Urdu term panir,which means cheese.

Paneer is ready by adding food acid, like juice, vinegar, acid or dahi (yogurt),[15] to hot milk to separate the curds from the whey. The curds are drained in muslin or cheesecloth and also the excess water is pressed out.

If you want to experience the world of delicious paneer then try this simple steps and make paneer at home;

1)Pour 6 to 7 cups milk to a heavy bottom pot and bring it to a gentle boil on a medium flame.
2)After that keep your acidic ingredient ready for e.g lemon, vinegar etc.Try to use only one of them not both.When the milk comes to a boil turn of the gas and add your acidic ingredient into it.if you are adding vinegar then take only 2 tablespoon or of it’s yogurt then take it only 1/4 cup.Then give a good stir to a milk for 1 min.
3) After this step milk starts to curdle and separates from the whey.If you don’t get the solid then turn on the gas and boil till you get solid separate completely and if it’s needed then add one more tablespoon of vinegar.
4)Turn off the stove when you see the milk has curdled.After that colour of whey will become yellowish but not milky.It is very important to turn off the gas when it’s done; otherwise if you continue to cook longer it will become grainy.
5) Then collect a strained whey by placing a colander over a large bowl.This process is known as draining.
6) Then afterwards pour cold water to get rid of the smell of vinegar.Then try to rinse the paneer few times under running water until it is clear of the vinegar.
7)Make a knot and try to squeeze excess water by hanging it for 30 min which helps you to drain the excess whey. Then put a heavy object at least 3 to 3.5 kgs when you put entire pack in plane plate as it helps well to set paneer.
8) After 3 to 4 hours remove the cloth of that pack you will get round block of paneer then slice it. You can either use it or refrigerate it for further use.