Home made Paneer (Indian Cheese)
(take plenty of milk, put it into a saucepan and bring to the boil - this was about 1 pint and still only made a small amount- add in a couple of spoons of yoghurt and be patient - the yoghurt will cause the milk to split into curds and whey. Once its separated pour into some stretched muslin over a sieve and let the whey drain. Once drained put under heavy weight for an hour or so. Use within a day or so as it contains no preservatives - excellent in curry)
2 comments:
I just ate this in India a few weeks ago. Mrs, C. liked it better than I did.
its really meant to be eaten in a curry with sauce so that it soaks up the flavours
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