Dubbas - Round Paneer Maker, Easy to Use Stainless Steel Indian Cheese Paneer Press Mould - Size 5" Diameter X 2" Height (2.5 Cups / 625ML)
Dubbas - Round Paneer Maker, Easy to Use Stainless Steel Indian Cheese Paneer Press Mould - Size 5" Diameter X 2" Height (2.5 Cups / 625ML)
Dubbas - Round Paneer Maker, Easy to Use Stainless Steel Indian Cheese Paneer Press Mould - Size 5" Diameter X 2" Height (2.5 Cups / 625ML)
- Dimension: 5" Diameter, 2" Height. Capacity: 2.5 cups (625ML) Can make up to 1 lb of paneer using around 3/4 gallon of curdled milk.
- Sturdy, Durable and Dishwasher safe, easy to make cheese / paneer at home. Package Content: 3 pieces - 1) Container / Mould to shape paneer, 2) Removable base and 3) Lid to easily drain water by pressing from the top. SHIPS IN PRODUCT BOX.
- Make fresh hygienic paneer at home using this Premium quality Paneer Maker Mould at home, Made from food grade stainless steel
- How to use? 1) Remove the lid and slide the base in place. 2) Pour curdled milk in mould to drain out whey and press with lid to drain any excess liquid 3) Place heavy object on lid for a couple of hours to drain any remaining liquid. 4) Flip the container and push the base down to slide out nice firm paneer which is ready for cooking. IMPORTANT: Make sure the milk is boiled (bubbles from boiling visible) to avoid curdled milk solids leaking thru the holes when draining and resulting in crumbly cheese like paneer.
| Brand: | Dubbas |
|---|---|
| Manufacturer: | desiclik.com |
| Part Number: | XYT4S3X |
| Isin: | IZLQSHJQUQER |
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How to make fresh paneer at home using paneer maker mould?
1.Remove the lid (the plain steel rectangle plate with the ring handle) and slide the base of the container (the steel rectangle plate with holes) in place. Place the paneer maker on a trivet in the sink or in a large container.
2.Strain curdled milk through the paneer maker so that the solids remain in the paneer mould while the whey drains out. Make sure you do this slowly in the sink or a big pot. Using a ladle makes this process much easier. If your milk was curdled correctly to get the right texture of paneer, no solids will go through the little holes in the paneer maker. Make sure the milk is boiled (bubbles from boiling visible) to avoid curdled milk solids leaking thru the holes when draining. If the milk is NOT boiled and curdled correctly, the resulting paneer may be crumbly and more like cheese than paneer, and it is NOT the fault of the paneer mould :)!
3.Cover the paneer mould with its lid and press the lid down to drain as much excess liquid as possible.
4.Place a heavy weight on the lid and leave for a couple of hours to drain out all the liquid. Make sure that the weight is actually pressing down on the lid. The idea is to make sure that the weight is being applied on the lid (which will press curdled milk to drain whey / water) and not on the base of the mould.
5.After a few hours, flip the container and push the base down to slide out nice firm paneer which is ready for cooking.
Measurements: Use about 3/4 gallon milk to make approx. 1 lb paneer.
Enjoy the way you want - use it to grill, fry or cook your favorite curry.
#DubbasPaneerMaker Share your recipe and experience on any social media platform.
WARNING
1.Please use caution when handling the paneer maker as it has sharp edges on the base and base plate. Do not press against the edges with fingers.
2.None of the pieces should ever be used in microwave oven.
1.Remove the lid (the plain steel rectangle plate with the ring handle) and slide the base of the container (the steel rectangle plate with holes) in place. Place the paneer maker on a trivet in the sink or in a large container.
2.Strain curdled milk through the paneer maker so that the solids remain in the paneer mould while the whey drains out. Make sure you do this slowly in the sink or a big pot. Using a ladle makes this process much easier. If your milk was curdled correctly to get the right texture of paneer, no solids will go through the little holes in the paneer maker. Make sure the milk is boiled (bubbles from boiling visible) to avoid curdled milk solids leaking thru the holes when draining. If the milk is NOT boiled and curdled correctly, the resulting paneer may be crumbly and more like cheese than paneer, and it is NOT the fault of the paneer mould :)!
3.Cover the paneer mould with its lid and press the lid down to drain as much excess liquid as possible.
4.Place a heavy weight on the lid and leave for a couple of hours to drain out all the liquid. Make sure that the weight is actually pressing down on the lid. The idea is to make sure that the weight is being applied on the lid (which will press curdled milk to drain whey / water) and not on the base of the mould.
5.After a few hours, flip the container and push the base down to slide out nice firm paneer which is ready for cooking.
Measurements: Use about 3/4 gallon milk to make approx. 1 lb paneer.
Enjoy the way you want - use it to grill, fry or cook your favorite curry.
#DubbasPaneerMaker Share your recipe and experience on any social media platform.
WARNING
1.Please use caution when handling the paneer maker as it has sharp edges on the base and base plate. Do not press against the edges with fingers.
2.None of the pieces should ever be used in microwave oven.
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