Most commonly, dairy milk is used to make paneer, or Indian cottage cheese. For anyone who is lactose intolerant or vegan, here's how to make paneer using peanut milk instead!
Paneer is your favorite food, but you are lactose intolerant? Have you changed your diet to a vegan diet and are looking for a substitute for paneer? This easy DIY recipe uses just three common household staples—peanuts, vinegar, and water—to make paneer. Compared to paneer from the supermarket, the texture and flavour of this Peanut Paneer are identical. Peanut Paneer can be used to make a range of dishes, including appetisers, main courses, and desserts.
Add two cups of peanuts to a bowl and give them a quick rinse. Put the peanuts in the dish of warm water and let them soak for an hour. After removing all the extra water, put the peanuts in a blender. Once you have a thick mixture, add about 1/4 cup of water and thoroughly blend. If you have a tiny blender, you can blend the ingredients in batches, but you must ensure that the peanuts are properly crushed and become a paste.
Put 1 litre of water and peanut paste in a pot. Turn the flame to medium and continue blending until the paste and water are thoroughly combined. The peanut milk doesn't need to be boiled; simply turn off the flame after 2-3 minutes of constant stirring. Now pour the milk through a strainer that has been lined with cloth. Squeeze a potli thoroughly to get rid of all the milk. Take the peanut milk and put it in a pot. The potli contains peanut pulp that can be used to make halwa, barfi, and other desserts.
Put the saucepan with the peanut milk over a medium heat now. In the meantime, mix 4 tablespoons of water with 1 tablespoon of white vinegar. Turn off the flame after the milk begins to boil. Now gradually add half of the dilute vinegar while stirring constantly. Add the remaining vinegar mixture to the pot after the milk begins to curdle, stirring constantly. Stir the mixture slowly until all the chenna separates and a watery liquid is left behind.
The chenna shouldn't be left in the vinegar mixture for too long or it can get sour. So as soon as all the chenna has separated, we'll quickly strain it. Use a silt cloth to line a large strainer or sieve before beginning the straining procedure. To get rid of the watery combination, pour the chenna mixture through it. To remove the vinegar odour from the paneer, add two to three cups of cold water.
The muslin cloth should now be made into a potli, and the extra water should be squeezed out of it. Placing a weight on top of the potli after it has been placed on a plate. This will aid in giving the paneer its characteristic form. Give it an hour to sit like this. The paneer could get too dry if left like this for more than an hour.
You can now use your own Paneer, which doesn't include any milk. You may use it to make sabzi, curries, sandwiches, wraps, and even desserts like rasgulla and rasmalai that are made with chenna. Put the paneer in a bowl, cover it with water, and store it in the refrigerator. This paneer can be kept for two days.