Paneer – Chenna
Paneer is the most popular type of cheese in India, all are enjoying it, locals and visitors.
In addition to its delicate taste, paneer has one more great advantage – it is great for cooking. Whatever you want to do with it, you will succeed, the cheese holds its shape well and fits perfectly with different flavors.
After my cooking, I have never managed to make it hold its shape but I’m sure some will get to this.
Many of Indian sweets are made of this cheese with milk and a lot of sugar, like ‘Ras Malai’.
Preparing the paneer is very simple.
Here is recipe for 250gr:
Chenna
| Ingredients | Amount |
|---|---|
| Full Fat Milk | 1 1/2 liter - 6 cups |
| Lemon Juice | 3 tsp |
| Water | 5 tsp |
How to make:
- Boil the milk in a pot. When it starts to boil, reduce the heat and stir gently adding lemon juice. The milk should start to cut.
- Make sure that it does not settle on the walls, grabbing them with a spoon.
- Slowly add the rest of the lemon juice. If the milk has already started to cut, you can stop adding lemon, then the cheese will taste more delicate. Turn off the gas, put the pot aside and wait until the whole is cut.
- When milk has completely decomposed into cheese and whey, you can proceed with the strain. Place the colander over a deep pot and put on the peace of cloth.
- Pour the whole content of the pan slowly into a colander.
- Turn the cloth tight and hang over.
- After an hour the paneer is ready.
You can prepare many dishes of traditional Asian cuisine or make your own like I did.
