Has anyone got an authentic BIR Sag Paneer recipe.  We're having friends round next weekend and I'd love to be able to do my favourite side dish.

Cheers


Paul

Hi  I have a recipe for a Mantar Panir from an Indian cook book. Its a savoury dish with cream cheese. The book says its quite easy to make at home once you have prepared the cream cheese. Let me know if its what you are looking for and I will post the recipe for you..........regards....mike  ;D

I have a Bir recipe, do you want wet or dry version (mine is dry). Do you need a recipe for Paneer as well?

CP

Both if that's not too much trouble.  ;D

I've got the Paneer sorted thanks.


Paul

I hope this is thr irght place for this.  I have tried a Paneer making method from here and I used full cream milk (jersey) and put in the fresh lemon juice but all it has done is turned into buttermilk.  The curds and whey have not fully seperated.  I heated the milk until just on the boil, turned off the heat and added the lemon juice and stirred it occasiionaly.  It is nearly 24 hours old now and still the same.  Please help.

currygit

PS I even added some white vinegar later with no result.  I was using a nonstick pan.

Ive only made paneer from scratch 3 times but it sounds to me like not enough lemon juice?

According to Vedis book i have here; if your panir is too rubbery or breaks up too much then you have used too much lemon. I cant say i know much more than that, hope it helps.

Ashes

Quote from: Mark J on November 05, 2006, 05:55 PM
it sounds to me like not enough lemon juice?

I agree.  I use white vinegar (it's cheaper) rather than lemon juice, but the method is the same.  It will immediately separate into curds and whey.  If the whey is still white, you need more acid (juice/vinegar).  Add a little bit at a time until you have nice curds and the whey is almost clear, with a greenish cast to it.  It takes about 1/4 cup vinegar for 1 gallon whole milk. That's an American gallon (~3.78 liters or 16 cups), not an Imperial gallon (~4.54 liters).

Quote from: merrybaker on November 05, 2006, 11:32 PM

Quote from: Mark J on November 05, 2006, 05:55 PM
it sounds to me like not enough lemon juice?

I agree.  I use white vinegar (it's cheaper) rather than lemon juice, but the method is the same.  It will immediately separate into curds and whey.  If the whey is still white, you need more acid (juice/vinegar).  Add a little bit at a time until you have nice curds and the whey is almost clear, with a greenish cast to it.  It takes about 1/4 cup vinegar for 1 gallon whole milk. That's an American gallon (~3.78 liters or 16 cups), not an Imperial gallon (~4.54 liters).

I now have a large pot of Clotted Cream    i did it before I got your post Merry.  It will do for sammat else.  But now i see yoor reply there is couple more questions.

Do you keep the milk on simmer as you add the vinegar, or do you remove it from the heat immediately it starts to rise  I mean starts to boil?

I can only get full milk that has 98% fat removed, so I added cream to it.  What should I use as it is now quite difficult to get the old full cream milk these days?  I can get Jersey full cream milk from Tescos for a price.

I have a larder full of clotted cream and buttermilk now, so I am obviously missing something or doing something wrong.  Heeeeeelp

currygit

Quote from: currygit on November 08, 2006, 12:50 PM
I can only get full milk that has 98% fat removed, so I added cream to it. 

Hi, currygit.  98% fat-free milk (called 2% milk in the U.S.) will  work fine. No need to add cream!  Whole milk (about 4% fat) makes the most tender paneer, 2% is slightly less tender but still very good, but skim (fat-free) paneer can be a little rubbery.

The hardest part of the whole operation is bringing the milk to a boil without scorching the bottom.  Make sure you use a big pot, because boiling milk foams up like crazy!  Once the milk just starts to boil, turn it down to the lowest flame. If it starts to foam over the top, take it off the flame entirely.  It?ll still work.  Add the acid and stir very gently, so as not to break up the curds.  If you don?t get nice big curds and an almost-clear, greenish whey in about 10 seconds, or so, add a little more vinegar (or lemon juice) at a time until you do.  Then strain it through your cheesecloth, wrap the cloth around it, and weigh it down until firm.

Until you get the hang of it, try making a small amount at a time, say a quart of milk.  Let me know how it goes. 

Good luck!