Homemade Paneer

All you need to make your own paneer is milk, a lemon and a clean muslin. It’s so easy. See for yourself.
 HOMEMADE PANEER
Ingredients:
1 litre milk (I used full-fat one)
2 teaspoons lemon juice
Extras: (optional)
1/2 teaspoon turmeric
1/2 coriander seeds
Equipment:
piece of cheese cloth or muslin
some bowls and a heavy weight
Method:
  1. Boil milk.
  2. When the milk starts boiling, add the lemon juice and extras (if you chose to use it).
  3. As soon the milk completely curdles, remove from heat.
  4. Strain the milk in the cheesecloth and drain the whey.
  5. Collect the cheesecloth tightly together with the lumps of milk shreds, place it on a plate and keep a heavy weight on top of the cheesecloth (as a weight, I used a big jar filled with water).
  6. Check after 30-40 minutes, the paneer should be set. If not, leave a bit longer. Once set and cooled, cut paneer into cubes or any shape.
  7. You can also refrigerate the paneer, keeping it in an air tight container or immerse the paneer block in a bowl of water and keep in the fridge. Paneer stays fresh for 3-4 days.

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Easy Homemade Tahini

Homemade easy TahiniI know it’s easier to buy but it is more satisfying to make your own.

Tahini is a paste made from sesame seeds and is a staple in many cuisines, especially in the Mediterranean and Middle East. It plays an essential part in making hummus, although its uses go far beyond that iconic dip.

EASY HOMEMADE TAHINI

(Adapted from The Kitchn)

Ingredients:

1 cup sesame seeds
2 tablespoons, neutral flavoured oil such as mild olive oil, grape seed or canola oil
Salt (optional)

Method:

  1. OPTIONAL – For more nuttier flavour you can roast sesame seeds first. Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes. Transfer toasted seeds to a baking sheet or large plate and cool completely. (Careful, sesame seeds can burn quickly).
  2.  Place the sesame seeds in a food processor and pulse until it resembles a crumbly paste.
  3. Add 2 tablespoons of oil to the food processor. Process for 1 to 2 minutes, scraping down the sides as necessary, until the mixture forms a thick and fairly smooth paste.
  4. For thinner tahini, add more oil, 1 to 2 tablespoons at a time, and process until the desired consistency is reached. It should be pourable.
  5.  Add salt to taste and process until combined.
  6. Transfer the tahini to a jar or other airtight container. Store it in the refrigerator for a month or longer. If the mixture separates, give the tahini a good stir before using.