Ingredients
Paneer Banane ke Liye
| 2 liters | ull-fat doodh | |
| 3 bade chammach | safed sirka |
Lahsun aur Herb
| 1 ½ chhote chammach | lahsun powder | |
| 1 chhota chammach | namak | |
| 1 ½ cup | bareek kati hui jadi-bootiyaan (dhaniya, dill, ajmod) |
Dhoop Mein Sukhaye Tamatar aur Olive
| ¼ cup | kate hue dhoop mein sukhaye hue tamatar | |
| ¼ cup | kate hue olives |
Masala
| 1 chhota chammach | haldi powder | |
| ½ bada chammach | dhaniya powder | |
| 1 chhota chammach | zeera powder | |
| 1 chhota chammach | namak | |
| 1 chhota chammach | laal mirch powder (vaikalpik) |
Equipment
| Bhaari tale wala pan | ||
| Cheesecloth | ||
| Tofu press (vaikalpik) | ||
| Hilane wala chammach | ||
| Chaaku | ||
| Maapne wale cups/chammach | ||
| Chopping board |
Directions
- Doodh garam karein: Doodh ko bhaari tale wale pan mein daalein aur madhyam aanch par garam karein. Halka ubaal aane tak jalne se bachane ke liye isay beech-beech mein hilate rahein.
- Doodh ko paneer mein badlein: Sirke ko 250 ml paani mein milayein. Jab doodh ubaalne lage, tab halke se hilaate huye dheere-dheere is mishran ko daalen. Paneer mathhe se alag hona shuru ho jaana chahiye.
- Paneer ko chhan lein: Paneer ban jaane par aanch band kar dein. Mathhe ko chhan lein aur paneer ko ikattha karein.
- Flavors milaayein: Jabki paneer abhi bhi garam hai, apne flavor banaane ki saamgri ko ismein milaayein.
- Paneer ko set karein: Mishran ke chaaron taraf cheesecloth ikattha karein aur ise block aakaar mein dabaayein. Ise lagbhag 1-2 ghante tak mazbooti se set karne mein madad karne ke liye upar koyee bhaari vastu rakhein. Ya phir aap tofu press ka upyog kar sakte hain.
- Kaatein aur parosein: Set ho jaane ke baad, paneer ko kholein aur isay cubes ya slices mein kaat lein.