How to make soft, chemical-free paneer easily at home for your kids
Here is a step-by-step procedure of making soft paneer easily at home.
All mothers know that kids just love paneer irrespective of their age. It is also one of those food products that can be eaten in any form and that go well with everything. You can have it grilled, in the form of a curry, as a parantha, plain bhurji or just slightly roast the cubes with some salt and pepper. Now, who would say no to that!
Say yes to paneer
Besides being tasty, paneer has a number of health benefits for your kids as well, especially for those who are pure vegetarians and do not eat meat. Paneer is an excellent source of protein and 100gm of paneer yields around 18 gm of protein, which is crucial for your growing child.
Paneer is also loaded with calcium, which is imperative for healthy bones and teeth of your growing child. It also contains iron and numerous other essential vitamins.
Making paneer at home
While paneer is easily available at many local dairies and food stores, many mothers are worried that the store bought paneer might contain additives, starch and other harmful chemicals that might affect their child's health.
This is why it is better to make paneer at home. However, while it might sound like a mammoth task, the truth is it is not as hard as you think. Here's how you can make soft and additive-free paneer at home.
The most important thing to keep in mind while making paneer at home is that the milk you choose should be full-cream milk and not low-fat. Here is a step-by-step procedure of making paneer easily at home.
Continue reading on the next page for the step-by-step procedure of making paneer at home!
1.Boil the milk on a medium flame and let it simmer for a couple of minutes.
2. When the milk boils well add a tablespoon of lemon juice or curd and stir it well. I would advise adding lemon juice as it makes soft paneer that just melts in your mouth. However, adding curd is also not a bad idea.
3. As soon as you see the milk curdling or lumps being formed in the milk, switch off the gas stove. If you see that the milk has not curdled well, add more lemon juice or curd. Keep stirring the milk so that it doesn't get stuck at the bottom.
4. The above step is very crucial as if you keep cooking the milk for a longer time, you will end up getting paneer that is hard and grainy. One way to stop doing that would be by adding ice-cubes to the curdled milk. Let it rest for two-three minutes.
5. Now place a soft cotton cloth or a clean handkerchief on a colander(strainer) and strain the curdled milk to remove the water. Be careful to completely drain the water.
6. Now tie the muslin cloth in the shape of a small potli and hang it over a rod for about one hour.
7. After this keep the paneer in a strainer and put some heavy object over it. You can also fill a big pressure cooker with some water or uncooked dal and place it on top of the paneer.
8. Let it set for an hour or so. Cut into nice cubes and use it as desired. If you want to use paneer to make parantha or bhurji, you can omit steps 7 and 8.
Try it out and let us know how the paneer turned out for you!
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