How to make Malai Paneer at home in 10 minsPaneer also known as cottage cheese is commonly used in the Indian subcontinent. Cheena an initial form of paneer, which is more of a crumbly form and is used to make paneer burji or sweets. Panner is mostly used in as main ingredient in many Indian vegetarian cuisines such as Malai Paneer, Shahi Paneer, Palak Paneer, Matar Paneer, panner is also used as appetizer such as Paneer Tikka, Rashmi Panner, Chilli Paneer, Cheena Panner is also used in parathas and sandwiches. Paneer is an unaged, non-melting soft cheese made by curdling milk with lemon juice, vinegar or citric acid. Paneer is prepared by adding food with acidity to hot milk which ends up separating the curd from he whey.
Why make Malai Paneer at Home?When there are option for paneer available in various stores then what is the need to make Malai Panner at home. Well, In India, one will get good panner on local stores, however find good and tasty panner in non asian country can be difficult. As a cook, I always prefer making paneer at home as it does not take more than 10 minutes, so start from here. Oh yes, making malai paneer at home always has advantages like:
- Totally fresh
- Free of preservatives
- If you like organic food, you are use organic milk to make organic paneer
- Homemade paneer is often Soft & delicious
Also here are good usage of whey that gets leftover when you make malai paneer or strain yoghurt:
- Add to Indian gravies (most indian use whey in indian curries)
- Add to fruit and/or vegetable juices
- Use to knead roti ka atta
- Put while making upama
- Use for cooking rice, veggies or pasta
- Can be used for baking
- Best used in soups
- Feed pets like dogs.
- If you wont want to use it anywhere, then best is Pour it into the plants.
- Rinse your hair.
- Whey bath is also good to soften skin.
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