Or we can drink it. I had baking plans with my whey, but cooled it was so delicious, I drank all of it, nothing was left for baking. I even made paneer just for the whey.
If you have milk that’s beginning to sour, make paneer. The acid from the souring milk causes the milk proteins to coagulate. This is a good option if the milk begins to sour very slightly because there is no waste. Even if you are unsure if it’s ok because maybe it’s begun to sour, make paneer and it’s fine. The boiling kills the bacteria. It will last in the fridge for a day or two or you cook it. Palak paneer (spinach paneer) is super easy.
You can barbeque the paneer, in this recipe you can put the paneer on the grill after marination, you can use different marinade . Add bell pepper, onions, and you got paneer tikka without tandoor. And paneer can be used to make varieties of gravy dishes, like Paneer butter masala, Palak Paneer, etc.
Our iftar during Ramadan is incomplete without Paneer fritters or Paneer k pakoray as we call it in Urdu in Pakistan ❤ love from Pakistan Chef John. FoodWishes is my primary go to channel whenever I have to try a foolproof recipe❤
There is always one you Indians obsessed with Pakistan🤩 I will take you as our secret fan who is not ready to accept this fact but is low-key obsessed with Pakistan. Thanks
@@nickmuffin1722I’m an Indian. Do you think you’re doing Indians a favor by gate keeping Indian stuff and going against our neighbors every chance you get? Imagine how clueless and arrogant you come across to people from other countries.
"Michelle thought these were a little too dark, and because we are married I agreed." Chef John never disappoints to provide some unexpected dry line! Ha Ha!
Oh great Chef John! I already make homemade ricotta using your recipe, homemade sour cream, homemade creme fraiche using your recipe, and now I am def gonna have to make homemade paneer because fried cheese sounds awesome!
At one job with several Indian women, I used to make Indian dishes, including my own paneer, and bring them in. They were surprised, if not in part because none of them made Indian food at home and the white guy was doing a passable job. 😁
Indian yogurt in Indian stores! Also we call it curds in india .... Many different names in various indian languages. Fried paneer is best with a coriander chutney.
Wow, this is so easy. I am definitely going to try making this. I make a different kind of garlic chili paneer, more with a gravy. For the gravy, I use dark soy, honey, chiles and lots of garlic - blend it all up! I also crisp up the paneer in the air fryer with a light corn/tapioca batter. To cook, I put oil in a wok, cumin seeds until they pop and diced red onion and bell pepper. Once they have cooked for a bit, I add the gravy and thicken the sauce with corn starch then toss the paneer when done! Serve with rice.
I am making saag paneer with this recipe. Delighted to say we made the paneer last night and it’s marinading now. I already feel successful and I haven’t even tried it yet.
Paneer is probably my favorite food in the world, and the dishes you can make with it are as varied as they are delicious, hope you work with it more in future videos Chef John!
@@edwilderness yup, that and Shahi Paneer are my two favorite dishes probably. And not to fingerwag you, just a note, but saag is almost always made with mustard leaves. spinach is called paalak, and it's pronounced "Pa Luck". Learned that myself when I was in school 😅 The flavor profiles for both change a lot based on where you're getting them and what season it is, but it's all delicious either way 🤤
@@johncra8982 Actually, according to my Assamese wife, saag can be any of several different greens. When we lived in London it was featured primarily with spinach at a takeaway just above Harringay station that was the best ever for me except for the now defunct vegetarian restaurant The Ganges in San Francisco. I grew up hating mustard greens in Mississippi and having them as saag is not something I would be willing to try. Some things are just too deeply embedded, I guess.
@@edwilderness Assam is far east so I imagine they'd have their own spin, that makes sense. My knowledge of saag, comes from Punjab, and saag made with mustard leaves and eaten with "makki" roti is a staple dish in those parts, so that's the default for everyone there, and so that's why paalak (exclusively spinach) paneer is markedly distinct from saag in those parts
Well, now I have to try making my own paneer again. I thought my earlier trials, years ago, were the same steps, but the paneer always crumbled too easily when cooking. So, hopefully this will work this time. Thanks John.
I love seeing paneer get more coverage! If I were veg then paneer would be my primary meat substitute! When I ran my BBQ business I made a paneer, zucchini, red yellow orange bell pepper, and sweet onion kabab seasoned with garlic salt and lemon pepper and smoked over hickory. It was phenomenal! Cook more paneer!
Hi ! You are still the best after all this time ! We exchanged once or twice a “long” time ago but you remain the same. A passionate man about food. We need food in life it’s not a choice; it’s to survive. Thank you
This is a very common cheese found in any Indian restaurant. This famous Indian dish is made with this cheese and spinach, its called "Palak Paneer' . Please check it out
My good sir, you should not have wasted that whey juice (strained water after the cheese separates). That water is very nutritious and could be used to make rice or knead dough. And if nothing else, could be used as a power juice for your plants.
Question: Does pasteurization of the milk matter in the success of the final product? It seems I remember having a fail when using highly (or ultra) pasteurized milk. Thanks!
i've been wanting to try to make soymilk-based paneer for i dunno how long--i will try with this recipe. for the record, i prefer my fried cheese ...with more fried cheese.
@@ushere5791 To make tofu more firm I've wrapped it in paper towels (several layers) and put a weight on it for a while to press out more moisture just as he did with the paneer. It firms up quite a lot.
@@katrinkarose175 thanks! for me, it's less about the firmness and more about the crumble. paneer and tofu really do have distinct, dissimilar textures, i find. i wonder whether adding some fat might help--it seems to me that the compositions of what go in must be comparable for the textures coming out to be comparable. but ymmv.
Oh, I'm so excited that you're going to try to make tofu. I suggest you experiment with different coagulants. Soymilk curdled with citric acid or lemon juice will be very brittle/crumbly. The common tofu coagulants are: - Magnesium sulfate (Epsom salt) - Magnesium chloride (Nigari) - Calcium Chloride You're probably not making silken tofu for this application, but for the sake of completion, silken tofu uses: - Gluconic acid (Gdl) - Calcium sulphate (food grade gypsum) You can mix coagulants to achieve a certain texture (smooth, spongy, firm, soft, springy, etc) or taste (sweetish, bitter, acidic, nutty, etc). I haven't tried making tofu into the consistency of paneer, but I don't see why you shouldn't strive for this.
Great recipe. I use paneer to make either palak paneer (paneer in spinach curry) or butter chicken, I replace the chicken with paneer cubes. Where was the cayenne?
Thanks for this! I tried to make paneer with the hanging the cheesecloth method to let the water drain, but what ended up happening was the paneer splashing all over my kitchen counter.
I would like to flavor the cheese before draining it and pressing it. A little garlic and salt maybe. I have heard you can put plain Greek yogurt in cheesecloth and hand it up to drain to make a soft almost cream cheese type of cheese.
Home made paneer. No whey. Way! Seriously looks gorgeous plus I can make with Lactose free milk as I'm intolerant (to lactose that is - not in general. :-) ).
I enjoy ramen and a common topping in ramen is tofu. I greatly dislike tofu. Want to know what is a superior choice to tofu on ramen? Paneer. Absolutely delicious!
Yep. In mughal cuisine, Paneer is colloquially referred to as the rich man's tofu. Or I suppose tofu is referred to as the poor man's paneer, whichever way you look at it.
I wonder if the fresh paneer could be shaped and pressed in a tofu press at the end? That should result in a nice rectangle and any remaining whey would be pressed out.
Going International cuisine now! New food + New experience! See Paneer in store, but not sure how to deal with it! Thank you for the cooking tip! It seemed like not too difficult, will give it a try soon!😉
Can you take the whey that you separated from the curds and (rather than wasting it like here) use it to make buttermilk? Or does that involve a different process?
Not sure about buttermilk but it can be used to make Indian flat bread or Naan bread. It should be good to use as a substitute of water in dough of simple flat sylte breads. It will make it more softer and richest in test.
You can use whey for a lot of things! Pasta water, substitute the liquid for baking with whey, soaking beans before cooking, watering plants, starting lacto-fermentation (Sauerkraut), and it's the base for traditional ricotta :)
paneer, ricotta and queso fresca are very similar in process. there are a few more cheeses that are similar and are fried the same way. all are excellent, whether homemade or store-bought.
Ricotta is made from whey. Paneer is similar to mozzarella. The difference is in how they are set. Paneer you just weigh it down and let it cool, mozzarella you heat and stretch and fold.
The whey water that gets left behind after separating the curds is still great to use , making roti or naan dough with it gives amazingly soft breads
That’s an amazing tip!
I will ask my family to keep the cheese water next time.
Thank you!!!
Or we can drink it. I had baking plans with my whey, but cooled it was so delicious, I drank all of it, nothing was left for baking. I even made paneer just for the whey.
so that's why the restaurant naan is baby ass soft?
And as a fertilizer
true that, mom always uses it for roti/paratha
If you have milk that’s beginning to sour, make paneer. The acid from the souring milk causes the milk proteins to coagulate. This is a good option if the milk begins to sour very slightly because there is no waste. Even if you are unsure if it’s ok because maybe it’s begun to sour, make paneer and it’s fine. The boiling kills the bacteria. It will last in the fridge for a day or two or you cook it. Palak paneer (spinach paneer) is super easy.
Chef John has no fear when it comes to Paneer
👍
That doesnt rhyme. Cos it's supposed to be pronounced paneeR with a hard R.
@@rianamohamed300 so does Fear lol
@@gregbradshaw7220 I think you missed the point. He is pronouncing paneer incorrectly.
@@rianamohamed300 what ? Fear and paneer rhyme. How can he mispronounce it through text lol
That how my parents make paneer. Feels so good to see it on this channel !!
We often add chillies or basil leaves to the milk while making fresh paneer to create a different flavour for different batches.
Loved this - not only did we get 2 versions of the fried paneer, we also got a bonus use for it. You are a diamond!
You can barbeque the paneer, in this recipe you can put the paneer on the grill after marination, you can use different marinade . Add bell pepper, onions, and you got paneer tikka without tandoor.
And paneer can be used to make varieties of gravy dishes, like Paneer butter masala, Palak Paneer, etc.
Our iftar during Ramadan is incomplete without Paneer fritters or Paneer k pakoray as we call it in Urdu in Pakistan ❤ love from Pakistan Chef John. FoodWishes is my primary go to channel whenever I have to try a foolproof recipe❤
There's always one of you, on videos about anything indian 😂
There is always one you Indians obsessed with Pakistan🤩 I will take you as our secret fan who is not ready to accept this fact but is low-key obsessed with Pakistan. Thanks
@@nickmuffin1722I’m an Indian. Do you think you’re doing Indians a favor by gate keeping Indian stuff and going against our neighbors every chance you get? Imagine how clueless and arrogant you come across to people from other countries.
The logical next recipe would be palak paneer or another paneer curry...❤❤❤
"Michelle thought these were a little too dark, and because we are married I agreed." Chef John never disappoints to provide some unexpected dry line! Ha Ha!
That is one clever chef. Knows how to keep the peace.
Happy wife, happy life.
Indian yogurt is fantastic. They call it curds. It is made with water buffalo milk which is 8% butterfat.
Oh great Chef John! I already make homemade ricotta using your recipe, homemade sour cream, homemade creme fraiche using your recipe, and now I am def gonna have to make homemade paneer because fried cheese sounds awesome!
I'm so happy this channel hasn't changed a bit in 10 years.
Even though I’m Indian, I’ve never made my own paneer. No time like the present to try.
*to fry
At one job with several Indian women, I used to make Indian dishes, including my own paneer, and bring them in. They were surprised, if not in part because none of them made Indian food at home and the white guy was doing a passable job. 😁
Well we dont need to. Milk shop at every corner make fresh paneer everday which is practically homemade. Very soft and spongy
I'm indian too. Made my own paneer recently. Inspired by chef Ranveer brar
Indian yogurt in Indian stores! Also we call it curds in india .... Many different names in various indian languages.
Fried paneer is best with a coriander chutney.
Wow, this is so easy. I am definitely going to try making this. I make a different kind of garlic chili paneer, more with a gravy. For the gravy, I use dark soy, honey, chiles and lots of garlic - blend it all up! I also crisp up the paneer in the air fryer with a light corn/tapioca batter. To cook, I put oil in a wok, cumin seeds until they pop and diced red onion and bell pepper. Once they have cooked for a bit, I add the gravy and thicken the sauce with corn starch then toss the paneer when done! Serve with rice.
I am making saag paneer with this recipe. Delighted to say we made the paneer last night and it’s marinading now. I already feel successful and I haven’t even tried it yet.
Homemade paneer curry is so good. Realising how many people didn't know how to make it surprised me as i grew up eating it!
Paneer is probably my favorite food in the world, and the dishes you can make with it are as varied as they are delicious, hope you work with it more in future videos Chef John!
I love it. It’s like if tofu was good.
👍Saag (spinach) Paneer is one of my all time favorites.
@@edwilderness yup, that and Shahi Paneer are my two favorite dishes probably. And not to fingerwag you, just a note, but saag is almost always made with mustard leaves. spinach is called paalak, and it's pronounced "Pa Luck". Learned that myself when I was in school 😅 The flavor profiles for both change a lot based on where you're getting them and what season it is, but it's all delicious either way 🤤
@@johncra8982 Actually, according to my Assamese wife, saag can be any of several different greens.
When we lived in London it was featured primarily with spinach at a takeaway just above Harringay station that was the best ever for me except for the now defunct vegetarian restaurant The Ganges in San Francisco.
I grew up hating mustard greens in Mississippi and having them as saag is not something I would be willing to try.
Some things are just too deeply embedded, I guess.
@@edwilderness Assam is far east so I imagine they'd have their own spin, that makes sense. My knowledge of saag, comes from Punjab, and saag made with mustard leaves and eaten with "makki" roti is a staple dish in those parts, so that's the default for everyone there, and so that's why paalak (exclusively spinach) paneer is markedly distinct from saag in those parts
“Not to brag but my hands are kind of tough” spoken like a true chef👌
Asbestos hands!
That is one clever chef. Knows how to keep the peace.
"Because We're Married I Agreed"....🤣🤣🤣.... LOVE IT!!💯💖
Well, now I have to try making my own paneer again. I thought my earlier trials, years ago, were the same steps, but the paneer always crumbled too easily when cooking. So, hopefully this will work this time. Thanks John.
This sounds amazing! Thanks John!
You can add flavourings like Coriander, Ginger Green Chillies etx for extra flavors
Long live John. I've learned most of what I know from this wonderful man. Many Thanks sir. ✌️
😁
I have a dear aunt (retired chef) that cooks so much like Chef John. When I watch these videos I feel like I'm back in my aunt's home kitchen ❤
I LOVE PANEER! It can get chewy, you can do it crispy, creamy, it's best in spinach or greens, to me. 😊
If you go to India, the paneer quality is astounding in comparison to what you get here, both from the supermarket or the typical Indian restaurant.
Thank you for these recipes Chef John, its very hard to find paneer around here. Now I can have it whenever I want! Much love from Oklahoma!
If you don't have Curd, you can squeeze some lemon juice or a teaspoon of white vinegar for making Paneer.
I love seeing paneer get more coverage! If I were veg then paneer would be my primary meat substitute! When I ran my BBQ business I made a paneer, zucchini, red yellow orange bell pepper, and sweet onion kabab seasoned with garlic salt and lemon pepper and smoked over hickory. It was phenomenal! Cook more paneer!
Smoked paneer sounds amazing.
@@hgipson it really is. I didn't sell a lot of them but that meant I got to eat all the leftovers at the end of the day.
Even though it’s simple, I’d love to see your recipe for Palak/Saag to go with this paneer!
Oh man, I can’t wait to try this. Looks like it would also be amazing in a Greek/Indian fusion salad.
Blessed are the cheesemakers.
Chef john and his ever golden puns! Just love him and his recipes! Never change chef!
I want a recipe for that curry. That looks yummy!
ruclips.net/video/gVHKm0AXsMQ/видео.html chef john has done it again!
I’m gonna try this. This seems so easy!!!
This was delicious, a big hit with my guests.
Chef John you're an inspiration
I was on the lookout for paneer recipes, thank you!
Ahhhh!!! It’s finally here, Paneer!!!
Hi !
You are still the best after all this time !
We exchanged once or twice a “long” time ago but you remain the same.
A passionate man about food. We need food in life it’s not a choice; it’s to survive.
Thank you
"You are the Greg Kinnear of your garlic paneer!"
Excited to make this!
I was interested in your cooking style and recipe
As always --- thank you so much, dear Chef John! Greetings from Houston TX! 🎉
I think it helps to pierce the paneer a couple of times with a kebab skewer before marinading to allow some inside as well 😊
Thanks chef!
"...and because we are married i agreed..."
I died.. buhahaha. Never a dull moment with chef John.
This is a very common cheese found in any Indian restaurant. This famous Indian dish is made with this cheese and spinach, its called "Palak Paneer' . Please check it out
This man is the bees knees of fried cheese
oh wow, i love paneer
As an Indian I can say this is as authentic as it gets.
No it’s not
We go to an Indian vegetarian restaurant, from time to time. I always order whatever they have with paneer.
Oh my god I’ve finally found chef John again!!!!😭 been trying to remember his channel for ages and I finally cracked it 😭😂
Great video! Thanks!
My good sir, you should not have wasted that whey juice (strained water after the cheese separates). That water is very nutritious and could be used to make rice or knead dough. And if nothing else, could be used as a power juice for your plants.
Looks incredible!
That chili garlic cheese is good chef.
By the way guys, Rather Severe Caramelization will be playing at Gabe’s this weekend, no cover charge
Thanks for the recipe! I noticed you didn't add salt to curds. Is that usual? I feel like it's normally salted.
Question: Does pasteurization of the milk matter in the success of the final product? It seems I remember having a fail when using highly (or ultra) pasteurized milk. Thanks!
No. Any kind of milk will work. The higher the fat count the better it is.
I'm a cheese maker and you can used pasteurized milk for most cheesemaking.....as long as its regular pasteurized and not ultra high pasteurized.
How cool! I can do this! Thank you for sharing 😊
You're #1 in my opinion. 👍
I Really need this Recipe thanks for sharing 😋😋😋😋
That looks amazing. You should make a panini soon. Maybe with some paneer alongside the melting cheese. A paneer panini.
I dream of cheese 🧀
Have you tried frying halloumi? Or made it from scratch?
i've been wanting to try to make soymilk-based paneer for i dunno how long--i will try with this recipe. for the record, i prefer my fried cheese ...with more fried cheese.
I think soy milk paneer is exactly tofu
@@lydnlearn how would you get the paneer texture? tofu seems so much more crumbly.
@@ushere5791 To make tofu more firm I've wrapped it in paper towels (several layers) and put a weight on it for a while to press out more moisture just as he did with the paneer. It firms up quite a lot.
@@katrinkarose175 thanks! for me, it's less about the firmness and more about the crumble. paneer and tofu really do have distinct, dissimilar textures, i find. i wonder whether adding some fat might help--it seems to me that the compositions of what go in must be comparable for the textures coming out to be comparable. but ymmv.
Oh, I'm so excited that you're going to try to make tofu. I suggest you experiment with different coagulants. Soymilk curdled with citric acid or lemon juice will be very brittle/crumbly.
The common tofu coagulants are:
- Magnesium sulfate (Epsom salt)
- Magnesium chloride (Nigari)
- Calcium Chloride
You're probably not making silken tofu for this application, but for the sake of completion, silken tofu uses:
- Gluconic acid (Gdl)
- Calcium sulphate (food grade gypsum)
You can mix coagulants to achieve a certain texture (smooth, spongy, firm, soft, springy, etc) or taste (sweetish, bitter, acidic, nutty, etc). I haven't tried making tofu into the consistency of paneer, but I don't see why you shouldn't strive for this.
Yummmm, I love paneer!! 😋😋😋😋
Great recipe. I use paneer to make either palak paneer (paneer in spinach curry) or butter chicken, I replace the chicken with paneer cubes. Where was the cayenne?
Love paneer pizza
Thanks for this! I tried to make paneer with the hanging the cheesecloth method to let the water drain, but what ended up happening was the paneer splashing all over my kitchen counter.
You can get Indian yogurt at Indian grocery stores, like the one in DeWitt, NY, ;) Their paneer is pretty damn good too.
I would like to flavor the cheese before draining it and pressing it. A little garlic and salt maybe.
I have heard you can put plain Greek yogurt in cheesecloth and hand it up to drain to make a soft almost cream cheese type of cheese.
Indeed, you can do that.
I loved your Cheese Dumpling recipe, but my local stores don't exactly sell "Farmer cheese." Would this work instead?
This looks delicious... and so easy to prepare!
That 🌶 🧄 paneer looks really good & delicious😋.
💛 all your videos mate👍
Home made paneer. No whey. Way!
Seriously looks gorgeous plus I can make with Lactose free milk as I'm intolerant (to lactose that is - not in general. :-) ).
They sell Indian yogurt. It's labeled as "plain yogurt."
Delicious and a good source of protein too. 😍
I enjoy ramen and a common topping in ramen is tofu. I greatly dislike tofu. Want to know what is a superior choice to tofu on ramen? Paneer. Absolutely delicious!
This reminds me, texture-wise, of tofu. Can it be used in pretty much the same way as all the tofu recipes I've been seeing?
Yep. In mughal cuisine, Paneer is colloquially referred to as the rich man's tofu. Or I suppose tofu is referred to as the poor man's paneer, whichever way you look at it.
tofu lacks fat/richness so it doesnt bring the meatiness or fullness, still ok to use if no paneer around
Tofu is made of soy milk, while paneer is made of animal milk, so... Yeah, tofu is obviously cheaper :D
Have made the ricotta now i have to try this.
I wonder if the fresh paneer could be shaped and pressed in a tofu press at the end? That should result in a nice rectangle and any remaining whey would be pressed out.
YAS I needed this recipe!
Palak paneer is my favorite thing.
That looks amazing.... I have been saying I need to eat more cheese
Shout out to the mention of Greg Kinnear!👍
Nice!
I've never had paneer, but damn this looks good!
Just like mum makes😊
WOW, there is some Chipotle Paneer in my future! !! !!!
Going International cuisine now! New food + New experience! See Paneer in store, but not sure how to deal with it! Thank you for the cooking tip! It seemed like not too difficult, will give it a try soon!😉
Can you take the whey that you separated from the curds and (rather than wasting it like here) use it to make buttermilk? Or does that involve a different process?
Not sure about buttermilk but it can be used to make Indian flat bread or Naan bread. It should be good to use as a substitute of water in dough of simple flat sylte breads. It will make it more softer and richest in test.
@@chintan557 Interesting. I will definitely keep that in mind. :D Thank you! ^_^
Out of curiosity is there anything easy that the whey can be used for?
You can use whey for a lot of things! Pasta water, substitute the liquid for baking with whey, soaking beans before cooking, watering plants, starting lacto-fermentation (Sauerkraut), and it's the base for traditional ricotta :)
yes use it to make soup
You can hurl it at your enemies
Salt the cheese before you gather and press. Cut into cubes or slices, drizzle with olive oil, sprinkle with dukkah or za’atar.
Please cook CHICKEN Masaman Curry with and without using canned paste!
paneer, ricotta and queso fresca are very similar in process. there are a few more cheeses that are similar and are fried the same way. all are excellent, whether homemade or store-bought.
Ricotta is made from whey. Paneer is similar to mozzarella. The difference is in how they are set. Paneer you just weigh it down and let it cool, mozzarella you heat and stretch and fold.
You can reduce the moisture by putting a few paper towels on top of the cheese when pressing it.
sour/spoiled milk can also be used to make paneer.... amazingly the gross flavour separates out with the whey!