Hats off to you. feeling proud to learn the recipe by a person like you. Well done sir . Your hands were shaking but you did it . keep your this spirit always at the top.
Thank you very much for your comment. It gives me motivation to make more such videos. Keep well and stay tuned for new videos releasing soon. Next release will be how to cook Bhatia Chicken.
My hats off to you Behram Your step by step demonstration was perfect. Thank you so much for sharing this recipe with all of us. . I will certainly give it a try.
Arre Beli daaarling it was superb watching paneer making as I love them but did not know how to make them. And the way you you showed point by point its making that I immidiatly tried making them .And YO they were simply delicious. You are really magical. Please share more recipes. I dont think n e one else explains it so well.
Hello Behram uncle, made topli na paneer today. It turned out awesome. Loved it. Thanks for the recipe. God Bless You and your family. Love to see all your videos.
@@theparsiheritageandfiretem1583 The rennet I used is from the UK. It was a liquid vegetable rennet from Waitrose. In India you get the rennet tablets on amazon. If you are using the rennet tablet, for every litre of milk please use half a tablet crushed and made into a powder then added to the lukewarm milk. I hope this helps. If you have any further questions please let me know. Enjoy!
Thank you so much for sharing wonderful receipe. Since Rennet Liquid out of stock on Amazon, option was Rennet Tablets. Can you please guide me the ratio of Tablet to be used against 1L of milk. Your guidance is valuable.
Thank you so much for your very kind comment. I would also like to thank you for watching my videos and for following my channel. Take care and stay safe!
Thank you for another informative video. I don't have access to farm fresh milk, can this be made with regular pasteurised milk (full fat/ semi-skimmed/skimmed)? You mentioned that the whey was very healthy can it be drunk? If we don't want to buy the mini strainers can the paneer be made in one piece?
Thank you for your comment. Full fat milk with high fat content may be used anything above 4 percent. Industrial strainers are big enough. But you can even use tea strainers but not very big ones, they should fit the cup. As for the whey, it is very healthy. To improve the taste you may add a little salt to it and drink it. I hope this helps.
Hello uncle, thank you for a well explained video. May I ask - why do we turn the paneer once we put it in the industrial sieve? (maybe just turn once to give it a good shape?) - just curious. Thanks.
Thank you for your question. We turn the paneer at least 4 to 5 times in order to remove all the whey from it and make it firm. I hope this answers your question. Thank you for watching my videos.
If rennet curdles the milk ,can we not use lemon juice n let the whey separate n wash the curdled mass under water to wash off the lemon flavour n then use it?like how we make paneer at home ?I don’t know from where to get rennet
Hi Behram it was great watching ur videos Where do u live in Bombay n where will I get vegetarian rennet? Pl let me know Thx n a v Happy New Year to u n ur mom God bless!
Thank you for reaching out to us @ cooking with Behram Palamkote. To better serve your request kindly redirect your inquiry, comment or request to me directly via WhatsApp on +91 99307 92211. Thank you for watching my videos and for following my channel.
Uncle, i tried and was sooo happy to enjoy our Parsi favourite delicacy. But there was a prob . My Paneer shrinked and became small in size . Whats the reason ?
Thank you for your comment Zubin. Unfortunately you can not use vinegar. You have to use Rennet only. Hope you enjoy! Thank you for watching my videos.
Thank you for reaching out to us @ cooking with Behram Palamkote. To better serve your request kindly redirect your inquiry, comment or request to me directly via WhatsApp on +91 99307 92211. Thank you for watching my videos and for following my channel.
Thank you for your lovely comment. Currently the liquid rennet is only available on Amazon in the UK and USA. In India you get the rennet tablets on amazon. If you are using the rennet tablet, for every litre of milk please use half a tablet crushed and made into a powder then added to the lukewarm milk. I hope this helps. If you have any further questions please let me know. Enjoy!
Thank you for reaching out to us @ cooking with Behram Palamkote. To better serve your request kindly redirect your inquiry, comment or request to me directly via WhatsApp on +91 99307 92211. Thank you for watching my videos and for following my channel.
Hi well explained. I checked here in India veg rennet is paneer na phool. We do get it in powder form . So what will be the proportion for 1 ltr of milk. Waiting for your next video amfor Batia nu chicken. As my mom use to make in Udwada.
Dear Neena, thank you for your comment. Paneer na phool will not give you the same end product. It is not suitable for Topli Na Paneer. It is used for normal cooking paneer. Unfortunately there is no substitution for rennet. Rennet can be sourced either in liquid or tablet form. You usually find rennet on Amazon India. I am not sure about the availability due to the current pandemic. I hope this helps.
Excellent. So well explained. I make the same way. But mine weren't so firm. Learnt the trick of turning the paneer every 10 minutes from this video. Thank you uncle.
Hi Behram Uncle, I'm unable to get industrial sieve on Amazon, so is there any other utensil which can be used to shape these paneer round. Also Rennet drops and tablets are unavailable on Amazon or in the local shops like Amiri, Motilal Masalawala at Grant Road n Tardeo in Mumbai. Please send me link to get the sieve n Rennet. Can we use a ton milk- low fat milk to make paneer. Why cannot we boil the milk first and after cooling use it to make paneer. I'm new to learning how to make paneer hence such questions asked. I'm a new fan follower n just admire the way u explain with simplicity. Thankyou for sharing the timely tips too which r helpful. Awaiting your kind reply.
Kindly send me an email with your request to cookingwithbehram@gmail.com and I will send you the information on where you can purchase these items. Many thanks for watching my videos.
Hello Behram Sir we Parsis love topli na paneer and in Parsi colony wait for the paneerwalla to come who comes early morning. Sir if we don't get Rennet is there a substitute for it. Thanks for sharing this recipe.
If you are using rennet powder kindly use 1/2 teaspoon of powder for every litre of milk. Thank you for watching my videos and for following my channel.
Kindly send me an email to my business email address provided within every video and I will send you a link where you can by the sieves from in India. Many thanks.
Hello Behram. Great video! I tried making this at home but mine became very hard. Almost rubbery. Even before putting in the molds it had become hard in the sieve itself. I am wondering what I did wrong? Can you help? Thanks!
Thank you for your comment. Did you substitute the vegetarian rennet liquid for rennet tablets? Also, was the milk used full fat milk with over 4 percent fat contents? If liquid rennet was used did you use 8 to 12 drops in every litre of milk? If you are using rennet tablets then use half a tablet crushed for every litre of milk. Please add rennet to lukewarm milk. Do not boil the milk! Kindly let me know how you made it so that I can help you more efficiently. Thank you for watching my videos and for following my channel. Stay Safe!
@@behrampalamkote Hello!! Thanks so much for the detailed questions. I used vegetarian liquid rennet. It said double strength on the bottle. I used 20 drops in 2 liters. I got the milk directly from a farm, no processing. I had the milk Luke warm 105 degrees F. When I poured out into the muslin cloth I rolled it a lot more than you did in the video to try and get rid of all the whey. Then when trying to scoop it out into the sieves, it was already hard and rubbery.
@@SharonPithawalla Thank you for getting back to me Sharon. I usually use regular liquid rennet and not double strength. This should theoretically not make any difference. According to me your mistake might have been rolling it in the muslin cloth to remove the whey. After pouring it into the strainer with a muslin cloth wait for 5 minutes and then start portioning it out in small strainers with a 1/4 measuring cup. After this fill the strainers a little more and leave them undisturbed for 20 minutes. During this time the whey will drain away on its own. Then turn them carefully. Go on turning them 4 to 5 times at 10 minute intervals. This should do the trick. Apart from this all the other procedures you followed were perfect. Well done! Follow these steps and let me know how you get on. Enjoy!
Thank you for your comment! I explain how to use the drops in my video. If you are using the rennet tablet, for every litre of milk please use half a tablet crushed and made into a powder then added to the lukewarm milk. Enjoy!
@@dariusbpatell If you are using the rennet tablet, for every litre of milk please use half a tablet crushed and made into a powder then added to the lukewarm milk. I hope this helps. Enjoy!
Unfortunately not! In our paneer we do not curdle the milk. We add rennet to the milk in order to coagulate the protein to make cheese. Basically Parsi topli na paneer are like mozzarella cheese and not like punjabi cooking paneer.
@@behrampalamkote Uncle, Thanks for sharing this receipe. There is vegetable rennet powder available on amazon.in which says 1 sachet for 4 ltrs of milk. But being a beginner if I want to start with lesser qty say 1 ltr of milk, then how much powder should be added? Does it affect the consistency, if we add more or less powder rennet ?
@@roshnipatel6545 Hi Roshni, please divide the powder into 4 equal parts and use one part for 1 litre of milk. I would suggest to use liquid rennet which gives the best results. Thank you for watching my videos.
Thank you for your comment Priti. Vegetarian rennet is a non-animal product used to make vegetarian cheeses to aid in the coagulation process. Some cheeses are made using rennet, which is derived from a calves' stomach, but vegetarian options are available. One uses lemon juice or vinaigrette to make normal paneer which is Panjabi paneer. For Parsi Topli na Paneer we use vegetarian rennet or animal rennet liquid. This is used for making cheese including mozzarella.
@@priti9909 The rennet I used is from the UK. It was a liquid vegetable rennet from Waitrose. In India you get the rennet tablets on amazon. If you are using the rennet tablet, for every litre of milk please use half a tablet crushed and made into a powder then added to the lukewarm milk. I hope this helps. If you have any further questions please let me know. Enjoy!
Thank you for sharing this recipe. I was always wondering how they are made. We always make paneer using vinegar. Can you pls tell as to how much vinegar should be added per 1 litre of milk. Also roughly what should be the temperature of lukewarm milk, if i want to check with food thermometer. I will surely try out these. Ty.
@@benaiferbachana685 You can't really make parsi topli paneer with vinegar. It is the panjabi paneer which is made using vinegar or lime. For Parsi topli paneer you require rennet. Lukewarm means neither hot nor cold. Depending on the source, you will find differing opinions on what temperature range constitutes to lukewarm. Some references say it is between 100F and 110F (36.5C to 40.5C). But others report lukewarm falls between 98F and 105F. Basically any temperature not being cold nor hot should be in the range of lukewarm. As a rule the milk should be mildly warm so that can insert you little finger into the milk comfortably. Thank you for watching my videos.
