Paneer made at home with Yogurt.

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by Rita Jamshed Kapadia

Topli Panir made with regular yogurt


4 cups Milk

1 1/2 cup yogurt

2 tsp salt

Use 1 1/2 cups regular yogurt, 2 tsp salt and 4 cups of boiled milk.

1 Cheese maker


Mix the yogurt and the salt till blended

Place a large sieve in a bowl as shown with a moistened cheesecloth in it.

Boil the milk, pour in the yogurt mixture, and turn down the stove to a ow

See the mixture to curdle. Shut off the heat immediately.

Drain the mixture into the cheese basket

Now transfer the cheese (still in the cheesecloth) to the mould

Once the paneer has cooled a bit (15 minutes or so), cover it with the hanging over moist cheesecloth on each side.

Put a bowl under the mould when you put it in the fridge because it will continue to drain.

Place it in the fridge for at least six hours. For best results, let it rest overnight.

Cut into pieces and enjoy!

Books available on Amazon Manna of the 21st Century: Parsi Cuisine Paperback Hardcover Indian Parsi Kitchen Celebrations: Celebrating Zoroastrian Festivals and Traditions Dhansak: Parsi Cuisine

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