Sometimes situations make us discover or try out new recipes. After two full days of training at Hotel Hilton International for Agile scrum master course, I only discovered four packets of milk in my refrigerator awaiting consumption. I had put my lil one in baby sitting for those two days and with my husband off to office as usual, and no one at home to consume it during the day time. That is when I decided to make something with those milk. Making Thirattipal or any other sweet is time consuming and I was not for it. So instead I made paneer with those milk.
Ingredients:
Milk - 1 litre ( or more )
lemon - half lemon
Way to go:
- Boil the milk.
- Once done boiling reduce to low flame, and squeeze lemon juice into it. Half a lemon should be enough.
- Continue to simmer in low flame until paneer seperates from whey.
- Turn off the flame and keep aside for an hour until it cools.
- Drain off the whey.
- Usually people tie it up tight in a muslin cloth. But since I didn;t have one, I did it in a simple way. I used the steel strainer used for washing vegetables and placed the panner wet crumbles on it. And placed this strainer with panner on a plate. And put the whole setup in refrigerator ( not freezer)
- The next day morning, paneer was further drained of moisture, and was ready to use.
- Home made paneer is best consumed within two or three days. Not sure if there is a better way to preserve it longer.
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