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Before you jump to Homemade Paneer (Cottage cheese) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Cash.
It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. That has completely changed now, since we all seem to have an awareness that the planet is having problems, and we all have a part to play in fixing it. The experts are agreed that we cannot transform things for the better without everyone's active contribution. These kinds of adjustments need to start occurring, and each individual family needs to become more environmentally friendly. Continue reading for some ways to go green and save energy, mainly in the kitchen.
A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you happen to be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electricity. Maintaining the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, because the motor won't have to operate as often.
The kitchen on its own provides you with many small methods by which energy and money can be saved. Natural living is actually something we can all perform, without difficulty. It's related to being sensible, most of the time.
We hope you got benefit from reading it, now let's go back to homemade paneer (cottage cheese) recipe. To make homemade paneer (cottage cheese) you only need 2 ingredients and 10 steps. Here is how you do that.
The ingredients needed to cook Homemade Paneer (Cottage cheese):
- Take 1/2 Litre of Milk.
- Provide 1/4 of Lemon.
Steps to make Homemade Paneer (Cottage cheese):
- Take 1/2 litre milk and allow it to boil on medium flame..
- When the milk boils, add lemon juice to it and stir. You can see the curds separating from the milk. Keep it covered with the lid for 3-4 minutes till the entire curd is separated from the whey..
- Place a strainer over a collector vessel and spread a thin cotton cloth over it. Pour the curdled milk on the strainer so that the curds are separated in the cloth and the whey is collected in the vessel at the bottom..
- Tie the cloth using two alternate ends of the cloth. Use the other two ends to tie the cloth to a churner or any other straight rod like object..
- Allow the churner to rest atop a hollow vessel so that the remaining liquid, if any is collected in the vessel and the paneer turns soft and firm. Keep the suspension undisturbed for 1 hour..
- When all the water is drained out, untie the cloth and wrap the cloth over the paneer. Shape it in the form of a rectangular block..
- Place it atop an upside down turned vessel kept inside another vessel. Place some pressing heavy weights on top of the rectangular block so that the block turns firm. (You can use any heavy weight, I have used a grinding stone and a dosa pan made of stone to serve the purpose).
- Keep aside the balanced weight set up for around 4 hours..
- After 4 hours, keep the paneer in fridge for 1 hour and then cut it into rectangular cubes. The left over whey which is a co-product of cheese production can be used for cooking as a substitute for water since it is rich in protein..
- Note : The more milk you use, the more paneer you get. I have used just 1/2 a litre of milk which gives me around 100 gms of paneer. The milk should be whole milk and not skimmed milk..
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