1. Homogenized milk - 1.3 litres
2. Lemon juice - 3 Tbs
3. Water - 3 Tbs
1. Line a sieve with cheese cloth and place it over a big bowl.
2. Mix lemon juice and water in a cup and set aside.
3. Heat milk in a pot on medium heat. Stir the milk often to prevent the milk from getting burnt.
4. You do not want the milk to be boiling when you prepare paneer.
5. When the milk temperature is between 85˚C to 87˚C (185˚F to 188˚F), add the lemon juice-water mixture to the milk in a slow stream while stirring gently.
6. You will notice that the milk curdles. Continue stirring gently until you notice almost clear greenish yellow tinted whey separating from the paneer/cheese. You will also notice that the paneer/cheese clump to one another forming bigger clumps.
7. Remove the pot from heat and pour its contents over the cheese cloth while collecting the whey water in the big bowl underneath. Whey water can be used to dilute gravies and to mix flour in making roti/flat breads.
8. Now take the paneer in the cheese cloth and hold it under cold running tap water to stop further cooking of the paneer and also to remove any lemon flavour from it.
9. Bundle up the paneer in the cheese cloth and wring it to remove excess water and then place it on a flat surface and flatten it with your fingers. Place a heavy sauce pan over the paneer and allow it to rest for 15-30 minutes. I used 15 minutes in this particular instance as I wanted my paneer to be more moist than hard.
10. 216 g yield of paneer from 1.3 litres milk!. That is fantastic. I am super pleased.
Ingredients for potato paneer stuffing.
1. Potato - 300g (cubed and cooked in the microwave for 10 minutes)
2. Crumbled paneer - 200g
3. Onions - 2 (finely chopped)
4. Grated carrots - 2 Tbs
5. Coriander powder - 1 tsp
6. Cumin powder - 1 tsp
7. Turmeric powder - 1/4 tsp
8. Chilli powder - 1 tsp
9. Salt - to taste
10. Oil - 1 Tbs
1. Add oil to a hot kadai.
2. Add onions and sauté until they are translucent. Then add the grated carrots and stir for 3 minutes.
3. Add the cooked potatoes and stir well to combine. Then add the crumbled paneer.
4. Add all spices followed by salt and mix well until the stuffing becomes doughy in consistency. Allow to cool.
1. Preheat oven to 375˚F or 190˚C.
2. Thaw one sheet of puff pastry overnight in the fridge (if using store bought pastry sheets).
3. After unrolling the sheet, cut it into 9 squares using a sharp knife or a pizza cutter.
4. Place a Tbs of the filling in the centre of each square and fold the edges over to form a nice pocket. You can also press the edges tight to form a nice seal.
4. Bake at 375˚F (190˚C) until the puff pastry is a nice golden brown all over.
5. Serve with ketchup or any other dip of your choice. Tastes Yummy.
1. Allow the paneer puff pastry to cool completely and wrap each in aluminium foil and freeze them in zip lock bags.
2. Reheat frozen puffs in preheated oven at 350˚F (190˚C) for 15 minutes.
3. Remaining stuffing can be rolled into balls and can be either deep fried or shallow fried for it to be used as kofta in gravies.