Fusion Food is now Soul Food
Dumela = Rachna
Rachna = Rachna
Here I am boiling 15 L of milk, which gave us 3.65kilos of paneer
1. Pour the milk in a heavy bottom pot and bring to the boil on high flame. Avoid stirring too much.
When the milk starts rising immediately reduce the gas to low to bring the milk to a simmer. Pour the vinegar and switch off the gas. This will coagulate - start tearing the milk.
2. Now stir to help the vinegar act more evenly. The water left from the milk (the whey) should go from cream yellow to yellow green.
If the whey is still not greeny enough (like in picture above) it means there is still some more protein left in the milk, add 50ml more vinegar and stir. Let the cheese and whey cool a little.
3. When the cheese whey mixture has cooled a bit (the pot is not burning hot but more than warm) drain it through a sieve lined with a double cheesecloth or thin cotton. Collect the whey, and keep it to add to stews or make dough for roti or parantha with it. Collect the cloth that holds the cheese togethor, wrap it securely and place on a flat surface like a large chopping board. Place it where the cottage cheese can be pressed and the whey left in the cheese can keep dripping - like the area near the sink (where we keep dishes to drip after washing them). Flatten the cheese within the cloth into a squarish shape to the thickness desired (preferrably 1.5cm). Some people make it thinner though. Place another wooden plank or chopping board on top. Add a heavy weight on top of this, like a big pot full of water. Leave it overnight.
Dad chopping the paneer into perfect cubes4. The next morning, remove the 'weight', unwrap the paneer, cut into desired shapes, pack them in separate ziplock bags, freeze some, use some, and pop a couple in your mouth :)
They can be fried and frozen too. Chakde phatte and Enjoy!!!