Firm homemade paneer

Name: Firm homemade paneer
Total time: 1800 s
Yield: 8-10 servings
Cuisine: Indian
Ingredients: 1 gallon (4 litres) whole cow's milk; 1/2 cup white vinegar; 1/8 teaspoon liquid calcium chloride

TIM Talks Cooking @cook_18769357

#anadi #paneer2019 #paneer I started learning to make low-carb versions of my favorite Indian dishes at home for just over a year now. One problem I kept running into was crumbly paneer, as you see in the picture above, which was one of my first attempts. It was perfect for Paneer Bhurji, but not so much for Palak Paneer or, say, a pan-fried paneer appetizer. Maybe it's because the milk I use--the only milk available where I leave--is pasteurized, I'm not sure, but I came up with a way to solve this problem to make nice, firm paneer that doesn't break apart and disappear into whatever dish you're making.

TIM Talks Cooking @cook_18769357

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Ingredients

30 minutes

8-10 servings

1 gallon (4 litres)whole cow's milk
1/2 cupwhite vinegar
1/8 teaspoonliquid calcium chloride

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Steps

30 minutes

1

Stir the calcium chloride in to the milk and bring the mixture to a boil in a large stock pot over medium heat. Stir frequently to prevent burning. When the milk reaches it's boiling point, it will rise up rapidly in the pot. Turn off the burner.
2

Add the vinegar and stir VERY GENTLY. The curds will separate from the whey as you see here. Let them cook for 5 minutes or so, then pour through a cheesecloth-lined strainer to drain off the whey.
3

Rinse the curds with cold water to wash off the vinegar and allow to drain.
4

Fold the cheesecloth over the top and weigh down to force more moisture from the paneer. I use a gallon of vinegar in a sauce pan. Let it drain for at least two hours, then bundle it up and give it a good squeeze before packing it tightly into a storage container and refrigerate for at least 4 hours, then use in your favorite dish. Yield: about 650 g or just 1-1/4 lbs.