23/10/2020
We love paneer tikka way too much. Nothing beats woolies milk to get the softest paneer ever! The texture says it all. Paneer is ready to set the way for Tikka! Yay!
How to make Paneer:
Full cream milk (whole milk/full fat) 1 litre
White Vinegar 2 1/2 tbsp mixed with 3 tbsp of water
Method:
Bring the milk to a boil and switch it off. Do not cook after it has come to a boil. Add the vinegar solution little by little and soon the milk will start to curdle. Keep adding the solution until it is curdled completely and the whey separates. Place a colander over a bowl and lay a cheese cloth or a cotton cloth on top. Now transfer the curdled milk to the colander to drain the cheese. Add some tap water to the paneer to get rid of the vinegar smell. Then bring all the edges of the cloth and make a potli bag and drain off the excess water. Like remove 60% of the water, this is really important. If you remove all the moisture the paneer will become very dry. Later bring the potli bag and try to bring the shape to square and keep a chappathi platform or chopping board on top and place some heavy weight on top of the board. Time for an hour and not more than that. You can also just hang the potli bag if you do not want the square shape. Slice into cubes and store in the refrigerator.
Points to be noted:
🌸 Always go for full cream. Aavin milk has colour codes not sure what’s the code for full fat🤔
🌸 Never ever cook the milk after adding vinegar as it tends to plays with the texture of paneer and makes it tough. That is the main reason for turning off the stove after the milk is boiled. I would suggest to leave a time gap of 30 sec to 1 minute before adding the vinegar as it allows the milk to settle.
🌸 It is imperative not to drain all the moisture from paneer else it would become dry. That is why 60% is drained initially and the remaining 10 to 20% is reduced during the 1 hour time frame hence the paneer stays soft
🌸 Paneer made with Yoghurt is even softer than the ones made with Vinegar and lime juice. However the amount of yoghurt needed will be different. I have tried both types and my bias is always the yogurt version. But this time I made it with vinegar only.
🌸 Paneer made with vinegar/lime juice needs to be rinsed well (definitely not aggressive) to get rid of the smell.
🌸 I personally like to shape the paneer in square so that it yields nice cubes.
🌸 Save the whey as this can be used for making soup, make roti etc
🌸 Finally there are many videos on YouTube, in fact I’m planning to make one, in case to get a clear idea.
Drought relief milk is the best and it never disappoints me! My go to milk ever, delicious and creamy!
