Paneer: One of the most widely used products in Indian cuisine is unquestionably paneer, or cottage cheese. It is used to prepare a range of flavorful curries, snacks, and even sweets, including shahi paneer, paneer pakoda, and paneer tikka. When it’s soft and pliable, though, you can really taste its flavour. It must be kept chilled to prevent spoilage, whether of whether you prepare it at home or get it from the market. And this can turn the paneer rubbery and hard.
You’ve come to the correct spot if you’re seeking for instructions on how to soften paneer that has been refrigerated. You can use these simple advice the next time you run into a similar issue.
1.Keep the paneer covered
The first and most crucial step in making sure your paneer stays soft is to store it in a closed container in the refrigerator. Always keep it in a container that is airtight. Your paneer can lose all of its moisture if you expose it to the harsh air inside the refrigerator.
2. Soak it in warm water
This info will come in handy if you’re short on time! Cube up the paneer slab and soak it in a basin of warm water. The paneer should only be barely covered with water (Do not let it sink.) Be careful not to soak it more than five minutes as this can cause the paneer to become brittle.
3. Add in the end
Never include paneer at the beginning of a recipe if you want to keep it soft when cooking. Even if you’ve already softened it by doing the aforementioned procedures, adding it right away can overcook the paneer and turn it rubbery.
4. Store in the room-temperature
Do you use paneer straight from the refrigerator? If so, stop what you’re doing right away! Be careful to remove it at least 2-3 hours before cooking. By reaching room temperature, the paneer is able to naturally soften.
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5. Steam the paneer
Steaming chilled paneer is another method for softening it. Make a dish of water into a boil. Put a colander over it after it starts to boil, then spread out the paneer cubes so they can take up the steam. Put a cover on top to prevent steam from escaping. You’ll get extremely soft and pliable paneer cubes after ten to fifteen minutes.