How to make Paneer | पनीर | #BacktoBasics | Sanjeev Kapoor Khazana

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PANEER

Ingredients

4 litres full fat milk
2 cups fresh cream
1 cup yogurt

Method

1. Transfer the milk in a deep nonstick pan. Allow to come to a boil. The temperature of the milk should be 100˚C stirring continuously.
2. Add fresh cream and mix well.
3. Add yogurt and mix. Once the milk starts to curdle, take the pan off the heat.
4. Place a fine strainer over a big bowl and place a muslin cloth over the strainer.
5. Drain the mixture through muslin cloth and strainer, gather the edges of muslin cloth and immediately immerse in ice cold water to avoid carry over cooking.
6. Place a bowl under a strainer and transfer the curdled mixture in the strainer.
7. Keep a marble disk over it so that the excess moisture is drained out.
8. Refrigerate for 3-4 hours. Cut into cubes and use as required.

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