Due to high demand, our machines are currently out of stock and will be available again in early January. However, ingredients are still in stock and ready for purchase!

Indischer Paneer

No rennet, just citric acid, calcium chloride, milk. After making it I air fried it for Palak Paneer. Amazing. Some say to rinse before press to reduce lemon flavor, but I loved the hint of lemon.

  • Difficulty level: beginner
  • Type of milk: cow
  • Cheese style: fresh-soft
  • Cheese type: paneer

Vorgehensweise

1. Instructions
Please insert the plastic drainer into the heating pot. Then add the Hard cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 liter of pasteurized cow milk.
3. +Ingredients
Please add:
5 drop(s) of Fromaggio Calcium Chloride Boost4. Mix
Time: 01:00:00
Temperature: 100 °C
Speed: 50 RPM
5. +Ingredients
Please add:
4 g of Fromaggio TartMate Citric Acid6. Mix
Time: 00:01:00
Temperature: OFF
Speed: 30 RPM
7. Instructions
Let it rest an hour. then drain into cheesecloth and press. leave in the cheese press until desired firmness is achieved. Typically 1 to 10 hours based on your preference. Paneer is a common ingredient in many Indian recipes. Wikipedia listed several of them. Palak Paneer was amazing. But I’m working my way through the others. https://en.m.wikipedia.org/wiki/Paneer