Recipe: Dhaka paneer
Instructions
Heat milk in a pan. Bring it to boil. Stir in between so that the milk does not get stick at the bottom of the pan.
Take curd in a bowl and whisk it till smooth.
Lower the heat while the milk is boiling
Add the smoothen curd to the milk. Stir the milk. It will start curdling.
After a five minutes, it will be curdled fully and greenish water will be separated.
Strain the curdled milk in the strainer kept in a bowl. You can put a soft cloth in the strainer and strain the curdled milk.
The greenish water will be collected in the bowl. It is known as "whey". You can keep it and use it in any other recipe later as it is very nutritious.
The curdled mixture will be collected in the strainer. Put the strainer in another bowl and cover it and keep aside for 30 minutes so that the excess water will be removed. (if you want to make a block then put the curdled mixture in soft cloth, squeeze it to remove excess water and then shape it in a rectangle and put a heavy weight over it for a couple of hours.
After 30 minutes, remove the set paneer from the strainer, cut it into pieces and use as required. The paneer made with curd is too soft. Immerse it in a bowl of fresh water and refrigerate to store, Keep changing water after every 8 hours to retain the freshness. The paneer can stay fresh for 3-4 days. Paneer is ready to use.
Amrita Alam Sandhy
Instructions
Heat milk in a pan. Bring it to boil. Stir in between so that the milk does not get stick at the bottom of the pan.
Take curd in a bowl and whisk it till smooth.
Lower the heat while the milk is boiling
Add the smoothen curd to the milk. Stir the milk. It will start curdling.
After a five minutes, it will be curdled fully and greenish water will be separated.
Strain the curdled milk in the strainer kept in a bowl. You can put a soft cloth in the strainer and strain the curdled milk.
The greenish water will be collected in the bowl. It is known as "whey". You can keep it and use it in any other recipe later as it is very nutritious.
The curdled mixture will be collected in the strainer. Put the strainer in another bowl and cover it and keep aside for 30 minutes so that the excess water will be removed. (if you want to make a block then put the curdled mixture in soft cloth, squeeze it to remove excess water and then shape it in a rectangle and put a heavy weight over it for a couple of hours.
After 30 minutes, remove the set paneer from the strainer, cut it into pieces and use as required. The paneer made with curd is too soft. Immerse it in a bowl of fresh water and refrigerate to store, Keep changing water after every 8 hours to retain the freshness. The paneer can stay fresh for 3-4 days. Paneer is ready to use.
Amrita Alam Sandhy
Recipe: Dhaka paneer
Instructions
Heat milk in a pan. Bring it to boil. Stir in between so that the milk does not get stick at the bottom of the pan.
Take curd in a bowl and whisk it till smooth.
Lower the heat while the milk is boiling
Add the smoothen curd to the milk. Stir the milk. It will start curdling.
After a five minutes, it will be curdled fully and greenish water will be separated.
Strain the curdled milk in the strainer kept in a bowl. You can put a soft cloth in the strainer and strain the curdled milk.
The greenish water will be collected in the bowl. It is known as "whey". You can keep it and use it in any other recipe later as it is very nutritious.
The curdled mixture will be collected in the strainer. Put the strainer in another bowl and cover it and keep aside for 30 minutes so that the excess water will be removed. (if you want to make a block then put the curdled mixture in soft cloth, squeeze it to remove excess water and then shape it in a rectangle and put a heavy weight over it for a couple of hours.
After 30 minutes, remove the set paneer from the strainer, cut it into pieces and use as required. The paneer made with curd is too soft. Immerse it in a bowl of fresh water and refrigerate to store, Keep changing water after every 8 hours to retain the freshness. The paneer can stay fresh for 3-4 days. Paneer is ready to use.
Amrita Alam Sandhy
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