If you grow up in a South-Asian home, you casually observe all the "tricks" mothers use to enhance the flavors of everyday dishes or make them quicker to cook. We are letting you in on all the little secrets of the Moji Masala kitchen to make your cooking faster, easier and more delicious!
How to Make Fresh Paneer From Scratch!
People have been asking us where where to buy good quality paneer. Well, we have never bought paneer because it's super easy to make FRESH PANEER from scratch and tastes so delicious when it's fresh! Moji used to make it when my sister and I were not around because we loved it as a raw cheese and ate it all up before she could make the final dish. While most people are familiar with oh-so-tasty Saag Paneer (spinach with cheese), we grew up eating Tzamun, which is fried paneer cooked in a tomato sauce with green peppers. So so good! Now you know How to make paneer from scratch.
The fresh paneer recipe is below. Give it a try - its worth it! You will make this weekly once you get the hang of it. If you are feeling adventurous, you can beta test our Saag Paneer or Tzamun recipes. We need 5 testers for each for our newest Moji Masala blends and we'd love if you were one of them. You can reply to this email (info@mojimasala.com) or message us on Instagram (@moji_masala) or Facebook (Moji Masala).
Fresh Paneer from scratch Recipe: Line a free-standing colander with a double-layered cheese cloth and place it in your sink. Make sure the cheese cloth is draping over the colander so you have enough extra cloth to tie the cheese ball. Fill a measuring cup with 11 tablespoons of lemon juice or white vinegar and set aside. Pour a gallon of full-fat milk into a large (so the milk doesn't overflow) non-stick pot and add a half teaspoon of salt. Place over medium- high heat and bring to a boil, stirring frequently so it does not stick to the bottom of the pot. Pour in the lemon juice or vinegar slowly while stirring. You may not need to use all of it so don't pour it in at once or your paneer may curdle. The curds (bits of cheese) and whey (water) will separate almost immediately. Remove from heat. Drain in the colander. Wrap tightly into a ball in the cheesecloth and tie at top. Squeeze out excess liquid. Let cool and slice as needed or refrigerate for 24-48 hours for later use.
Note: If you would like to make a smaller portion use a half gallon of whole milk and approximately 6 tablespoons of lemon juice or vinegar.
Note: The whey is very nutritious and great for digestion. Moji actually makes a small batch and drinks it daily. If you'd like to try this, place the colander over a bowl in the sink to preserve some of the liquid.
