Panneer

Ingredients:Milk,Vinegar  or 

Lemon Juice or 

Curdled milk

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Procedure:

With Vinegar:

Boil milk. When milk reaches the boiling point, switch off the heat. Now slowly add Vinegar to the milk and stir continuously. Slowly the milk will curdle. Do not add all the vinegar at once. Then the Chenna will look scrambled. So add Vinegar little by little and stir to get good Chenna. 

With Lemon Juice:

Squeeze the juice of lemon into a cup. Add this lemon juice to some Luke warm water. Boil milk. When milk reaches the boiling point, switch off the heat. Now slowly add the lemon juice mixture to the boiled milk and stir. Slowly the milk will curdle. Do not add the juice mixture at once. Add slowly and stir continuously to get good Chenna. 

With Curdled milk:

When you curdle milk keep some whey away to ferment. In winters it takes long time to ferment say 2 to 3 days. Whereas, in summers it ferments in just one day.  Milk will curdle easily with the fermented . Boil milk. When milk reaches the boiling point, switch off the heat. Slowly add the curdled milk  to this boiled milk and stir. Do not add all  at once. Add slowly and stir continuously to obtain good Chenna. 

This Chenna is used to make sweets like Rasagulla, MalaiChop etc… This Chenna can also be used to prepare some gravy dishes like Paneer Matar, Paneer Pasanda etc…, but it should be transformed to a slab form before using.  If you press the Chenna (to get it in slab form) while it is still hot, you get less quantity but firm Paneer. Whereas, if you press the Chenna after it has cooled completely, then you get more quantity of Paneer which is not that firm compared to the earlier one. To make this firm, keep this Paneer slab in fridge for one day and there after use it in your dishes. Microwave the Paneer pieces which are arranged in a microwave safe plate for 2 minutes on high power to get firm pieces.