MICROWAVE PANEER RECIPE:
.by Leer Kook Met Jou Mikrogolf on Monday, June 20, 2011 at 12:44pm.
200g Paneer - cut in 1/2" cubes
1 capsicum-cut into thin long strips
2 tbsp. oil
5-6 flakes garlic - crushed
2 tbsp. ready made tomato puree
1/2 tsp sugar & garam masala
3/4 tsp red chilli powder
1 tsp dhania powder
Salt to taste
■In a small frying pan, add oil and garlic and as soon as the oil is hot, add the tomato puree, salt, sugar, red chilli powder, dhania and garam masala.
■Mix well. Add capsicum and sautee for one minute.
■Now add the cottage cheese mix well and mocrowave high uncovered for 3 minutes and serve hot.
To make about 200 gms of PANEER:
.by Leer Kook Met Jou Mikrogolf on Monday, June 20, 2011 at 12:56pm.
To make about 200 gms of paneer in the microwave, you will need:
■3 cups of milk
■1-2 tbsp of white vinegar or
■1-2 tbsp lemon juice
Steps for making indian cottage cheese in the microwave oven:
■Put the milk in a microwave safe bowl. Microwave on full power for 2 minutes.
■Now add the vinegar or lemon juice to the hot milk. Stir the milk, so that the vinegar or lemon juice gets evenly distributed in the milk. Microwave again on full power for 11/2 or 2 minutes till the milk starts curdling.
■Once the milk has curdled, you can remove the bowl from the microwave oven as it will continue to curdle even after you remove it.
■Now strain the curdled milk.
■The whey gets separated out and what remains is the curdled milk. This curdled milk is the paneer.
■Bring together the paneer threads and keep on pressing with the back of the spoon so that all the whey strains out.
■Continue pressing till all the whey is strained. Once all the water is strained out then cool for 5 mins.
■Your paneer is ready to use for your favourite recipe.
HOMEMADE MOZZARELLA CHEESE MADE IN YOUR MICROWAVE IN LESS THAN 30 MINUTES:
Homemade Mozzarella made using nonfat powder milk, and vinegar. No rennet tablets or thermometer needed here.
Source: Mary Helen Vasquez
Easy, cheap and delicious, done in less than 30 minutes.
MOZZARELLA CHEESE MADE WITH POWDERED MILK USING YOUR MICROWAVE OVEN
Why make mozzarella cheese from nonfat powdered milk? For one you have total control of the kind of oil being put in your body. Remember food is medicine. The wrong fats can hurt our body by clogging our arteries, etc. The good fats are healthy because they have a lot of nutrition that our body loves and readily absorbs. Good oils also makes a great intestinal cleaner by helping move and dissolve any encrusted matter in our colon. We need to keep our colon clean and healthy and oil is a good way to do this. My cardiologist told me to have a tablespoon of a healthy oil before each meal if I wanted to lose weight. It was years before I took his advice. He was right, I am slowly losing weight adding healthier oils to my diet. Homemade mozzarella cheese is a great way to oblige. Of course all in moderation right?
Mozzarella cheese is so easy to make and all it takes is a few ingredients that most kitchens might have on hand. NO RENNET TABLETS OR THERMOMETER NEEDED HERE! I prefer this nonfat powdered milk recipe because I get to control what goes in my body and I want to continue to remain diabetic free. With this recipe, I get to add the oil I choose to use. If I am going for Italian flavor, I would use extra virgin olive oil. If I am looking for a sandwich cheese flavor, I would add butter as my oil. If I want cheese and crackers I think I would go with grapeseed oil. You can use any oil. Peanut oil of course will give it a nutty flavor.They will all work fine. Ready? Its so easy. Here it goes...
Ingredients:
•Warm water 3 cups
•Nonfat powder milk 2 1/3 cups
•Oil 1/2 cup of your favorite oil.
•Apple cider vinegar or lemon juice, 1 cup (I used my gt kombucha with a ph of 2.5 and worked fine) Note any kind will work.
•Sea Salt 1 teaspoon
•Pot, stainless steel or glass greased well on the bottom and sides.
•Bowl, microwave safe
•Ice, two cups in two cups water for the cold set.
•microwave oven
Instructions:
Mix warm water with nonfat powder milk in blender.
Heat greased pot till it begins to smoke.
Add milk and stir the bottom to avoid burning on the bottom.
Add vinegar and stir to mix and let sit for 10 minutes.
Next I added the vinegar.
REMOVE FROM THE STOVE and let it sit covered for 10 minutes.
The curds are floating on top and have separated most of curds and whey. Strain whey from the curds. Oops don't do this. I was multi-tasking lol.
Transfer curds to a microwavable bowl. Rinse with warm water, being careful not to lose the curds and they will appear to liquify. Heat for 1 minute in the microwave. Drain whey,and keep folding curds with a utinsil because it is hot. Add or spices now.Continue microwaving in increments of 30 seconds keeping it warm thus soft and workable, draining whey each time and folding over until it somewhat has a pull and a shine to it. About 3 times.
Once it is done and shiny like this one, put in a bowl of ice water to set. It's done.Dry and store unused cheese in the refrigerator, and enjoy It's still warm in the center but looks good enough to eat.
As you can see it melts very well. I topped my pita breadwith my melted mozzarella and my homemade Chunky Tomato & Jalapeno Preserves. Yum.
.by Leer Kook Met Jou Mikrogolf on Monday, June 20, 2011 at 12:44pm.
200g Paneer - cut in 1/2" cubes
1 capsicum-cut into thin long strips
2 tbsp. oil
5-6 flakes garlic - crushed
2 tbsp. ready made tomato puree
1/2 tsp sugar & garam masala
3/4 tsp red chilli powder
1 tsp dhania powder
Salt to taste
■In a small frying pan, add oil and garlic and as soon as the oil is hot, add the tomato puree, salt, sugar, red chilli powder, dhania and garam masala.
■Mix well. Add capsicum and sautee for one minute.
■Now add the cottage cheese mix well and mocrowave high uncovered for 3 minutes and serve hot.
To make about 200 gms of PANEER:
.by Leer Kook Met Jou Mikrogolf on Monday, June 20, 2011 at 12:56pm.
To make about 200 gms of paneer in the microwave, you will need:
■3 cups of milk
■1-2 tbsp of white vinegar or
■1-2 tbsp lemon juice
Steps for making indian cottage cheese in the microwave oven:
■Put the milk in a microwave safe bowl. Microwave on full power for 2 minutes.
■Now add the vinegar or lemon juice to the hot milk. Stir the milk, so that the vinegar or lemon juice gets evenly distributed in the milk. Microwave again on full power for 11/2 or 2 minutes till the milk starts curdling.
■Once the milk has curdled, you can remove the bowl from the microwave oven as it will continue to curdle even after you remove it.
■Now strain the curdled milk.
■The whey gets separated out and what remains is the curdled milk. This curdled milk is the paneer.
■Bring together the paneer threads and keep on pressing with the back of the spoon so that all the whey strains out.
■Continue pressing till all the whey is strained. Once all the water is strained out then cool for 5 mins.
■Your paneer is ready to use for your favourite recipe.
HOMEMADE MOZZARELLA CHEESE MADE IN YOUR MICROWAVE IN LESS THAN 30 MINUTES:
Homemade Mozzarella made using nonfat powder milk, and vinegar. No rennet tablets or thermometer needed here.
Source: Mary Helen Vasquez
Easy, cheap and delicious, done in less than 30 minutes.
MOZZARELLA CHEESE MADE WITH POWDERED MILK USING YOUR MICROWAVE OVEN
Why make mozzarella cheese from nonfat powdered milk? For one you have total control of the kind of oil being put in your body. Remember food is medicine. The wrong fats can hurt our body by clogging our arteries, etc. The good fats are healthy because they have a lot of nutrition that our body loves and readily absorbs. Good oils also makes a great intestinal cleaner by helping move and dissolve any encrusted matter in our colon. We need to keep our colon clean and healthy and oil is a good way to do this. My cardiologist told me to have a tablespoon of a healthy oil before each meal if I wanted to lose weight. It was years before I took his advice. He was right, I am slowly losing weight adding healthier oils to my diet. Homemade mozzarella cheese is a great way to oblige. Of course all in moderation right?
Mozzarella cheese is so easy to make and all it takes is a few ingredients that most kitchens might have on hand. NO RENNET TABLETS OR THERMOMETER NEEDED HERE! I prefer this nonfat powdered milk recipe because I get to control what goes in my body and I want to continue to remain diabetic free. With this recipe, I get to add the oil I choose to use. If I am going for Italian flavor, I would use extra virgin olive oil. If I am looking for a sandwich cheese flavor, I would add butter as my oil. If I want cheese and crackers I think I would go with grapeseed oil. You can use any oil. Peanut oil of course will give it a nutty flavor.They will all work fine. Ready? Its so easy. Here it goes...
Ingredients:
•Warm water 3 cups
•Nonfat powder milk 2 1/3 cups
•Oil 1/2 cup of your favorite oil.
•Apple cider vinegar or lemon juice, 1 cup (I used my gt kombucha with a ph of 2.5 and worked fine) Note any kind will work.
•Sea Salt 1 teaspoon
•Pot, stainless steel or glass greased well on the bottom and sides.
•Bowl, microwave safe
•Ice, two cups in two cups water for the cold set.
•microwave oven
Instructions:
Mix warm water with nonfat powder milk in blender.
Heat greased pot till it begins to smoke.
Add milk and stir the bottom to avoid burning on the bottom.
Add vinegar and stir to mix and let sit for 10 minutes.
Next I added the vinegar.
REMOVE FROM THE STOVE and let it sit covered for 10 minutes.
The curds are floating on top and have separated most of curds and whey. Strain whey from the curds. Oops don't do this. I was multi-tasking lol.
Transfer curds to a microwavable bowl. Rinse with warm water, being careful not to lose the curds and they will appear to liquify. Heat for 1 minute in the microwave. Drain whey,and keep folding curds with a utinsil because it is hot. Add or spices now.Continue microwaving in increments of 30 seconds keeping it warm thus soft and workable, draining whey each time and folding over until it somewhat has a pull and a shine to it. About 3 times.
Once it is done and shiny like this one, put in a bowl of ice water to set. It's done.Dry and store unused cheese in the refrigerator, and enjoy It's still warm in the center but looks good enough to eat.
As you can see it melts very well. I topped my pita breadwith my melted mozzarella and my homemade Chunky Tomato & Jalapeno Preserves. Yum.