0:00
this over here is a block of paneer and
0:03
paneer is an essential pillar in Indian
0:07
cooking and it's the alternative when it
0:10
comes to vegetarians paneer is the
0:14
chicken of the veg world in India and
0:17
I'm going to show you how to make it
0:19
it's super simple just get your milk i'm
0:23
using 4 L of whole milk here need the
0:26
whole milk heat the fats to get some
0:28
nice rich creamy paneer that's just
0:32
heating up and you want to heat that up
0:35
right below the milk's boiling point and
0:38
keep that lid on it's really going to
0:39
help keep the heat in the pot and get to
0:42
our goal temperature faster you know
0:45
what made boiling the milk and getting
0:47
it to this stage so much easier and
0:49
remove all the guess work using my
0:52
Typher dual probe thermometer while it
0:55
is intended for meat I just dumped one
0:57
of the probes in that pot it can easily
1:00
withstand the heat and it's not
1:02
dangerous at all and I just got
1:05
notifications on my phone or I could
1:07
look at the meter over here to see where
1:10
the milk's temperature was at and once
1:13
you get there this will be the light
1:15
creamy thick texture that you will
1:17
notice make sure you don't let the milk
1:20
boil over that's going to be a big mess
1:22
keep an eye out for it but now is a good
1:24
time to curdle the milk and while I'm
1:27
using lime juice you can also use
1:30
vinegar or buttermilk i've made it with
1:33
buttermilk in the past but never really
1:35
with vinegar but it's the same exact
1:37
process and you can see the different
1:39
ratios on the website and the full
1:41
recipe linked down below as soon as you
1:44
add it the milk will start to curdle
1:47
just gently stir collect the curds and
1:50
once the way the white watery part of
1:53
the milk has separated and the curds are
1:56
separated put the pot aside keep the lid
2:00
on and just let it sit for about 10
2:03
minutes that is going to help get any
2:06
remaining curds to form and separate
2:10
then it's a matter of draining it and
2:12
I'm going to use some cheesecloth drain
2:15
it very carefully over the cheesecloth
2:18
i'm going to add another layer of it
2:20
actually to help wrapping it up much
2:23
easier then try to squeeze out as much
2:26
of that water as you can because we want
2:29
it to be a hard cheese that can easily
2:32
be cooked with sauteed deep fried
2:35
broiled and once you have squeezed out
2:37
most of the water place it over a plate
2:41
or a baking sheet and then apply some
2:44
pressure over the top i really like to
2:46
use my cast iron burger press on this
2:50
put the pressure on let the water
2:52
squeeze cover it up and keep the weight
2:55
on for a couple of hours in the
2:57
refrigeration so that any excess water
3:00
comes right out and you get some nice
3:02
solid blocks of paneer i am making this
3:06
for a homemade paneer tikka recipe so be
3:09
sure to stay tuned hit subscribe to see
3:11
that and this paneer right over here is
3:16
just perfect living in Canada I just
3:19
don't have easy access to fresh paneer
3:22
from the store and getting it pre-made
3:27
is never the same as what I'm expecting
3:30
when it comes to something delicious and
3:32
special like paneer ticker i'll see you
