Preparation time : 5 mins
Cook time : 10 mins
Panner is a fresh, unsalted cheese. Very easy to make at home. Panner has mild milky flavour and dense crumbly texture, that goes beautifully well with strong spicy flavours in classic dishes :-)You can buy panner at stores these days, but home-made panner tastes much more fresh. All you need is a pot, a sieve, muslin cloth and you are ready to go ...........
Ingredients needed :
Milk - 1 litre
Fresh lemon juice - 2 - 2 1/2 tbsp
Method :
Pour milk into a pan and bring it to a boil. Reduce the heat and slowly add the lemon juice to it, stirring the whole time. It should start to curdle straight away. Remove it from the heat and leave it to stand for 5 mins.
Line a sieve with large piece of muslin cloth and place it over a bowl. Carefully pour the mixture into the sieve to collect the curds in the muslin cloth. place it under the cold running water to get rid of any leftover whey. Gather the muslin cloth in your hand and squeeze out the excess liquid.
Leave the muslin in sieve and press the bundle by putting some weight on it. Alternatively you can tie and hang it to a handle or sink tap. Leave it till all the liquids drip by itself completely. Then place muslin bundle in fridge to set for an hour or so. Cut into cubes.
It's simple as that - you now have fresh panner and ready to use in favourite dish.
Cook time : 10 mins
Panner is a fresh, unsalted cheese. Very easy to make at home. Panner has mild milky flavour and dense crumbly texture, that goes beautifully well with strong spicy flavours in classic dishes :-)You can buy panner at stores these days, but home-made panner tastes much more fresh. All you need is a pot, a sieve, muslin cloth and you are ready to go ...........
Ingredients needed :
Milk - 1 litre
Fresh lemon juice - 2 - 2 1/2 tbsp
Method :
Pour milk into a pan and bring it to a boil. Reduce the heat and slowly add the lemon juice to it, stirring the whole time. It should start to curdle straight away. Remove it from the heat and leave it to stand for 5 mins.
Line a sieve with large piece of muslin cloth and place it over a bowl. Carefully pour the mixture into the sieve to collect the curds in the muslin cloth. place it under the cold running water to get rid of any leftover whey. Gather the muslin cloth in your hand and squeeze out the excess liquid.
Leave the muslin in sieve and press the bundle by putting some weight on it. Alternatively you can tie and hang it to a handle or sink tap. Leave it till all the liquids drip by itself completely. Then place muslin bundle in fridge to set for an hour or so. Cut into cubes.
It's simple as that - you now have fresh panner and ready to use in favourite dish.
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