Paneer
gourmet
Preparation time
10 minutiDifficulty
MediaCooking time
10 minutiServings
4Riposo
2 oreIl paneer è un# formaggio fresco e compatto, molto utilizzato nella cucina indiana e pakistana. Ha una consistenza simile alla ricotta pressata ed è perfetto per curry, fritture o piatti #tandoori. Prepararlo in casa è semplice e richiede solo latte e un agente acido!
Ingredients
- Whole milk1 L
- Water200 ml
- Lemon juice2 tablespoons
- Fine saltto taste
Procedure
0. Pour the whole milk into a saucepan and heat it to 85-90°C (almost boiling, but not boiling). Stir occasionally to prevent it from sticking to the bottom.
1. Lower the heat and slowly add the lemon juice (or your preferred alternative), stirring gently. After a few seconds, you'll see the milk curdle: the whey will turn yellowish and white lumps will appear. Turn off the heat and let it sit for 5 minutes to complete the separation.
2. Place a strainer lined with a cloth over a bowl. Slowly pour in the curdled milk to separate the paneer from the whey. Rinse the paneer under cold running water to remove any residual acidity.
3. Wring out the cloth well to remove excess water. If you want soft paneer, let it drain like this for 30 minutes. If you want firmer paneer, place a weight on top (e.g., a pot filled with water) and let it rest for 1-2 hours.
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Creation date Mar 24, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.