How to make Panner?

Paneer is more favorite with North Indians, paneer also known as cottage cheese, has a delicate milky flavor and is used all over India to make delicious dishes ranging from curries to desserts. When used to make desserts it gives a rich and creamy flavor.

Paneer can be bought at the supermarket or can be made at home quite easily. This recipe yields enough paneer to serve 2 people.

Ingredients

• 1L or 4C Whole milk
• 3-4 tbsp lemon juice

Method
1. Bring the milk to boil and turn off the heat.

2. Add 1tsp lemon juice at a time and keep stirring. The curd starts separating from watery whey.

3. Let curd and whey to cool for about half an hour until it reaches temperature easy to handle.

4. Strain using muslin cloth.

5. Rinse the curd with fresh cold water.

6. Wrap the muslin cloth around the cheese and squeeze firmly. The firmness of the paneer/cheese depends upon how hard you squeeze.

7. Now come how to shape the paneer/cheese into a block,

8. Tie a knot on muslin cloth so that the paneer can not escape from it

9. Put a cutting board or something heavy and flat on top of the paneer to force as much water out and make a firmer block

10. Place something heavy like a pile of books or a brick on top of cutting board.

11. The longer you press, the firmer it gets.

Avoid the following potholes while making paneer/cheese

1. The milk should be brought to boil before adding the acid otherwise it can turn out a mess all around your gas.

2. Avoid copper or aluminium utensils to boil the milk as the milk may get burnt at bottom.

3. Fat free or skim milk does not give the desired results.

How To Prepare Ghee at Home?

Ghee is also known as Clarified Butter. It is one of the most Important Ingredient in Indian Cooking or sautéing.

Clarified butter separates the milk solids and water from the butter fat melting butter and allowing the different components to separate. The water evaporates, some solids float on the surface which can be skimmed off. The remainder of the milk solids sink to the bottom and are left behind when the butter fat (which would then be on top) is poured off. The components that are not butter fat are usually discarded.

Ghee is said to be a healthy alternate to butter and oils in our Ayurvedic literature. It is said that it supports self-awareness, intelligence gives clear complexion and voice. Ghee and butter are rich source of Vitamin A and Vitamin D.Also, people allergic to milk protein can consume ghee. It is available at many Indian stores or can be prepared at home with not much effort required.

Note: If you have Cholesterol problem, you should use ghee, butter and oils in moderation. The consumption of refined or processed carbohydrates and fats triggers heart diseases.

Ingredients

• 4 sticks of unsalted butter

Method
1. Take 4 sticks(16 oz.) of unsalted butter in a deep pan and heat on medium flame.

2. Once the sticks have melted lower the flame and leave for about 6-7 minutes.

3. Do not increase the flame to high.

4. The butter will be of a pale yellow color and it will start changing its color to light golden.

5. Once the color starts changing, turn off the flame, else it will burn.

6. The heat of the pan will complete the remaining process.

7. It is a ticklish task and once you know when to turn off the flame, you will get ghee with good consistency.

8. It gives 1/2 litre of homemade ghee.