• Snake Gourd Pasta Sauce - Tomato free!

    Snake Gourd Pasta Sauce - Tomato free!

    Serves 2

    Did you know that a fully ripened snake gourd vegetable transforms into a wonderful tomato replacement? The pulp surrounding the seeds are a bright red color and have a sweet flavor. The orange creamy pulp that is on the skin has a very nice mild pumpkin flavor and has the texture of very creamy mashed potatoes. These two pulps blended together create a smooth sauce and when adding yogurt whey (the sour flavor) it creates a perfect tomato sauce! So delicious!

    Here is the wonderful dish I put together together today. Mostly all ingredients came from the garden!

  • Fried Taro Root Chips

    Fried Taro Root Chips

    Serves 3

    If you live in the tropics, taro root is a great vegetable to grow on a self sufficient farm. It gives a lot of food and there are so many different ways of preparing dishes with it. Try these fried taro chips. They're crunchy and delicious!

  • Magical Pink Tulsi Infused Lemonade

    Magical Pink Tulsi Infused Lemonade

    Serves 4

    It is spring time and the Tulasi Manjaris are blooming by the hundreds. We have lots of her to offer to Kṛṣṇa. What to do with all the mahaprasad manjaris after offering them to Kṛṣṇa? Here is a lovely and magical drink that is sure to increase your devotion for Tulasi! Tulasi Maharani ki jaya!

    "Lord Hari has personally declared that even after committing thousands of sinful activities in the early part of his life, if one eats tulasi leaves, he will be freed from the reactions to all his sins."

    Hari-Bhakti-Vilasa 9.218

How to make homemade Paneer

5.0/5 rating (4 votes)
  • Serves: 4
  • Author: Bhaktin Christina
  • Visits: 7774
How to make homemade Paneer

Description

Here is a step by step tutorial on how to make fresh homemade paneer in just a short time.

Ingredients

  • 2 liter of milk, or more
  • 2-4 lemons
  • or citric acid powder
  • large heavy base pot
  • large colander
  • colander with a handle
  • large bowl

 

I use a lot of paneer in my recipes. It is a light sattvic cheese that tastes really amazing and absorbs the flavors of anything you are cooking with. It adds the protein to any vegetarian meal making them much more filling a satisfying. Paneer is very versatile and is an important food in a healthy sattvic diet.

 

Method

  1. Place all the milk into a large pot and bring it to a boil. As soon as it boils, turn the flame off.

  2. Next, immediately add to the pot lemon juice of 2 or 3 lemons, or, use 1 tsp of citric acid powder. Here is a sample of citric acid powder.

  3. As you are pouring in the lemon or citric acid, stir the milk clockwise until you see the whey separating for the milk solids. If you are using lemon and 2-3 lemons is not enough to separate the mixture then add more lemon juice until it separates.

  4. Here you can see the separated milk solids.

  5. Now get your colanders ready. Use a colander with a handle to scoop out the paneer from the hot whey and place the paneer into the second colander with a fitted bowl underneath it.

     

  6. Now scoop out the paneer from the hot whey and place in the second colander for draining.

  7. Here is the paneer that I got from this batch.

  8. You can see here the excess whey is draining through the colander.

  9. Now it is time to press the paneer. Place a small plate on top of the paneer.

  10. Then fill a large bowl with water or whey and place on top of the plate. This is used as a weight to press the paneer and help drain any excess whey.

  11. Here is a side view. Now let it sit for about 15 minutes.

  12. After 15 minutes take the bowl of water and plate off the paneer.

  13. Flip the paneer to the other side and place the plate and bowl back on top for 15 more minutes.

  14. Now you have fresh homemade paneer ready to chop into any shape you desire.

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