Has anyone ever checked out nanak paneers new ingredients?!
Has anyone ever checked out nanak paneers new ingredients?
I'm regular user of nanak paneer but I was shocked when I accidently checked out their ingredients, Milk, Modified Milk Ingredients, Citric Acid, Calcium Chloride, Potassium Sorbate, Modified Food Starch, Xantham Gum & Guar Gum... Please check before you buy any product because its important for your family health.
Answers:
Well, the milk, modified milk ingredients and citric acid are sort of understandable and xantham gum and guar gum are not unhealthy and keep commercial stuff in shape. Not sure however if all the ingredients are necessary.
I'm vegan and don't buy paneer, but here is a recipe if you want to make your own Indian cheese without chemicals.
Ingredients
2 litres of milk
the juice of two lemons
cumin powder
salt
Equipment
big pan, at least 4 litres
cheesecloth
wooden spoon
two chopping boards or similar
You can use a clean dishcloth for your cheesecloth, or any other smooth cotton cloth. Make sure you haven't washed it with fabric softener, and that it's been thoroughly rinsed. If it smells freshly laundered, that's how your cheese will taste!
Instructions
Pour the milk into the pan. Add about a teaspoonful of salt, and about a teaspoonful of ground cumin
Bring the milk to a gentle simmer. Keep it there for about 5 minutes. If you take your eyes off it for a second, it will boil over.
Remove the simmered milk from the heat, and start to slowly stir in the lemon juice, about a tablespoonful at a time. The milk will begin to curdle. This is "curds and whey". Keep stirring and adding lemon juice until the curds are thick masses, and the whey is only slightly cloudy.
Drain off the whey, keeping the curds.
Dump the curds out onto the cloth (it will be messy), wrap them up, and squeeze the cloth to get the whey out.
Open up the cloth and look at the curds. Taste some. If it needs a bit more salt, add some (it should not taste salty). If it needs more cumin, add some (it should be quite subtle). If you feel like adding something else, like chilli, or coriander, or anything, now is a good time
Fold the curds up in the cloth, in a squarish block. Put the block on one chopping board, place the other chopping board on top, then balance the big pot, full of cold water, on top
After a couple of hours, you will have pressed out all the whey that's going to go. Unwrap the cloth and dump it in the sink. It will need rinsed out and washed almost immediately, otherwise it will smell very sour. Clingfilm the paneer, and it will keep for a week.