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Paneer with raspberry sauce

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This Ukrainian caption batch uses 3 L milk, lemon, salt, sugar and mint, presses curds for 6–8 hours, then fries the cheese and serves raspberry sauce. Yield is unstated.

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Two thick, golden pan-fried paneer pieces served with glossy raspberry sauce and mint.

History

Contemporary creator demonstration; it does not establish an earliest attestation.

Ingredients

Scaling: source batch only

Milk
3 L
LemonSqueeze juice into the milk.
1 whole
Salt
4.9 mL1 tsp as recorded
Sugar
4.9 mL1 tsp as recorded
MintChop; add to curds and a little to sauce.
Amount not stated.
ButterMelt for sauce.
40 g
SugarAdd to raspberry sauce.
9.9 mL2 tsp as recorded
RaspberriesCook into sauce.
200 g
Butter for fryingMelt before frying the finished cheese on both sides; separate from the40g used in the raspberry sauce.
Amount not stated
Amount not stated in the captioned frying passage185–197s.

Method

Risks and precautions · Elevated risk
Fresh dairy handling

General context; this source batch is not independently safety-validated.

Hazard source

No measured yield or storage duration.

No qualified process/safety review.

  1. Heat 3 L milk to about 80°C.
  2. Add about 1 teaspoon salt, 1 teaspoon sugar and juice of one lemon.
  3. When the milk begins to boil, turn off heat and lift the formed curds with a slotted spoon; let them drain.
  4. Mix chopped mint into the curds, put them in two cheesecloth-lined forms, close the cloth and press for 6–8 hours.
  5. For sauce, melt about 40 g butter, add 2 teaspoons sugar and 200 g raspberries, and cook to a sauce; add a little mint near the end.
  6. Remove the cheese from the forms, melt a separate unmeasured amount of butter and fry the cheese on both sides until golden; serve with raspberry sauce.

Conditions

Temperaturefrom 80°C
Temperature controlMulti-stage

Places

Unknown

Documented preparation · Place not established

This video records a preparation but does not establish an origin or place of origin.

Location source 1 →

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