What chesse do you prefer to use when preparing palak paneer?!
What chesse do you prefer to use when preparing palak paneer?
Additional Details
1 week ago
ShowMeTheCurries:
hey sweetie! i know how to make palak paneer. the question asked what KIND of cheese some of us preferred to use.
Answers:
1 week ago
ShowMeTheCurries:
hey sweetie! i know how to make palak paneer. the question asked what KIND of cheese some of us preferred to use.
Paneer is available at any India/Pakistani grocery store...to find one close to you, visit
http://www.showmethecurry.com/indian-gro...
to make paneer at home...
bring 1/2gallon milk to a boil.
After it has come to a good boil(not simmer), take it off the flame and add lemon juice, very slowly.
while you are adding the lemon juice, keep stirring.
After a while you will see the milk separating into cheese and water.
The liquid will turn clear and the cheese will be lumpy....you shd be able to see the lumps of cheese.
In a colander, spread cheese cloth(double) or a good cotton cloth. Wet the cloth and then squeeze out the water and then spread on the colander.
Pour the cheese, whey combination into it. Let the water run thru and make a pouch with the cloth and the cheese in it and hang to the tap for about an hour. Put the pouch on a plate and put something heavy on it to give it shape. Open and cut cubes after another hour or so.
Always store Paneer in water and you can always freeze it if you are not planning to use it the same day. This amount shd be good for 1 dish.
So, this is how you can make paneer at home.....or....Simple....go to a Indian grocery store...and you know what to do.... GoodLuck
Source(s):
www.ShowMeTheCurry.com
I use the real thing Paneer Cheese either Bharatama that is the brand that comes cubed or in chunks or Chenna which is a dryer crumbly form or Khoa which is mixed with butter oil and can last 90 days in the fridge. Try em all and see which one tastes best.
I prefer to make my own cheese using milk and a bit of lemon juice and salt. I strain it in a colander (since I don't have cheesecloth in my kitchen) and let it sit for about 30 minutes. From there I cube it (although some has calved off into chunks) and mix it in.
Never done it any other way.
I prefer home made paneer....but
You could try Cottage cheese.
You can make small balls of cottage cheese and lightly brown them in butter or ghee (be careful not to break the balls) and add them to the spinach puree instead of paneer cubes.