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Before you jump to Homemade Paneer recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Inside the Kitchen.
Until fairly recently any individual who portrayed concern about the degradation of the environment raised skeptical eyebrows. That's a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. The experts are agreed that we cannot change things for the better without everyone's active involvement. Each and every family must start creating changes that are environmentally friendly and they must do this soon. Here are a number of tips that can help you save energy, mainly by making your kitchen area more green.
A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. In case you can get a new one, they use about 60% less than the old ones which might be more than ten years old. The correct temperature settings for your fridge and freezer, whereby you'll be saving energy and optimising the preservation of food, is 37F and also 0F. Checking that the condenser is actually clean, which means that the motor needs to operate less regularly, will also save electricity.
As you can see, there are plenty of little things that you can do to save energy, and also save money, in the kitchen alone. Natural living is something we can all accomplish, without difficulty. It's about being practical, usually.
We hope you got benefit from reading it, now let's go back to homemade paneer recipe. To cook homemade paneer you only need 5 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to cook Homemade Paneer:
- Use 1 ltr of Full Cream Milk.
- Use 2 tbsp of Fresh Lemon Juice.
- Provide 1.5 tbsp of Water.
- Take as needed of Washed & Clean CheeseCloth.
- Prepare 1 ltr of Chilled Water (To Wash the Paneer).
Instructions to make Homemade Paneer:
- Bring the milk to the full boil, over a medium-high flame.
- Keep the Lemon Juice mixed with water- Handy.
- Now, once the milk comes to the boiling point- turn off the flame for about a couple of minutes time.
- Add in the lemon-water mix- slowly & gradually with a spoon with one hand & keep on stirring the milk gently with the other.
- Now, once the milk starts curdling & the whey (greenish liquid- post the milk has curdled) separates from it, stop adding the lemon mixture any further (if still remaining).
- Strain the whey & the Chhena with the help of a cheese cloth & then wash it with the chilled water & squeeze out the excess water as much as is possible & hang it on a height (for the remaining water to drip out of it), for about an hour’s time or so.
- My homemade fresh Chhena/Paneer is ready now...!!!.
- You can use the same in varieties of your dishes: Starting from the Sweet Dishes to the Savouries or even the Sabji/Gravies, etc. with the same.
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