Paneer is a fresh cheese, which is un-aged and non-melting. Paneer is also known as chena. In Indian cooking, paneer is used in a variety of ways! It is used to prepare appetizers, side dishes, main dishes, desserts and whatever else you can think of. Any way you use paneer, it tastes great. It doesn’t have much of its own taste so it blends well and takes on the flavor of the dish. Read more…
For Paneer recipe, we use lemon juice to curdle the milk because that’s what we prefer but you could also use vinegar, or citric acid. After curdling the milk, it is important to wash the paneer under running water to remove the acidic taste.
We use whole milk making paneer to cook as cheese . After washed the paneer remove the excess water by hanging, squeezing or pressing it under a heavy weight. We get the best results by pressing and kneading it slightly and then pressing it hard in a flat container. Cover the container and refrigerate it for at least for few hours. Once the paneer is hardened, take it out and cut it to your desired size. Homemade paneer tends to break up easily, so fry it first before using it in your recipe. Store bought paneer are usually firmer and do not require frying.
For making Burfi or Sandesh we prefer whole milk. For Rasgulla or any variation of it like Chum Chum, Rasmalai etc we prefer to use 2% milk. For making any sweet dish you need to use homemade paneer.
Making Rasgullas can be difficult. Lots of problem can occur such as not being round, being flat, not puffing up enough or not cooking from the inside. Don’t worry about its shape as long as it taste good that gives a more homemade look anyways. All these issues depend on taking out the right amount of water and kneading the paneer enough so it is smooth.