How to Make Paneer with Spoiled Milk











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In this tutorial, I will show you how to make paneer at home with spoiled milk. Using spoiled milk is a great way to prevent wasting food. However, we still need to be careful. When milk spoils, it will split into curds and whey. It might smell a little off, but this is normal. Although we can use spoiled milk to make paneer at home, we shouldn't use rancid milk. This is milk that has developed bacteria and can cause a health risk if we eat it. If using spoiled milk to make paneer, only use it 2-3 days after it has split. • You Will Need • Spoiled milk • 2 tbsp Lime Juice • To make paneer with spoiled milk, pour the milk into a pot (I first put a little water in the bottom of the pot I was using to avoid milk from sticking and burning) and bring it to a boil on medium flame. If you are using very cold milk as I did straight from the refrigerator, then start boiling it on low flame until it becomes warm, and then turn up the flame to reach a medium heat. If you boil refrigerated milk at high flame, it may give a strange smell to your paneer and run the possibility of burning and ruining. • Once your milk has come to a good boil, add 2 tablespoons of lime juice to it. • As soon as the milk starts curdling, turn off the flame. If curdling does not happen within a few seconds, add a little more lime juice to it. Make sure that the milk has started curdling before turning off the flame. • If you continue cooking it for longer, your paneer may become grainy and hard. You can add a full bowl of ice cubes to stop the cooking process. Leave it for a minute and allow it to rest. • Set a strainer on top of another pot, and layer a thin cheesecloth over it. Transfer the spoiled milk (that has curdled) into the cheesecloth and strainer. You can place a heavy plate, pan, or cup/bowl full of water) on the paneer to drain excess liquid. After the liquid has drained and the paneer has cooled, refrigerate for a minimum of one hour and cut the paneer into cubes, and proceed with cooking. I mostly use homemade paneer for burji and stuffed parathas but you can use it for any paneer dish. 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