HOW TO MAKE WANGACH OR PANEER OR FROMAGE PANIR

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A little story behind this recipe.

For your information many people thought that paneer is only an indian dish because of the name indian cheese and it is not.

We call it WANGACH in my native dialect.

In my culture it’s a dish originally from the north of TOGO made by Peul or Fulani and mastered by Kotokoli especially; but some Togolese learned how to make it,and I’ve learned how to make wangach or indian cheese or fromage panir (french)

From north to south everybody loves it.

Soft spongy and chewy inside out,if this recipe is followed correctly , it is like hitting the jackpot in culinary because most people fail to do it the right way and honestly I’ve failed a lot attempting to make this dish.

As a result of my failure I’ve had crumbly falling a part cheese,very gooey-like texture even after deep-frying it,flaky-burnt-to-the-crisp. I’ve followed some recipes,i used vinegar and lemon,the problem with lemon is that the difference in acidity in every lemon or lime will give you different taste and texture and the taste was just not what my palates tasted

And I have found CITRIC ACID Milliard Citric Acid – 2 Pound – 100% Pure Food Grade NON-GMO (2 Pound)

CITRIC ACID 1 LB

on AMAZON one of my online shopping site🕶👚👜👟👠👡👢💄👒


PLEASE DON’T SKIP STEP AND BE PATIENT


We are going to sterilize in a way our equipments

You will need for the sterilization :

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or a clean unused kitchen towel,but i promise you the towel tends to leave fabric in the cheese,it grosses me out

  • A heat-resistant spoon
  • ALUMINIUM FOIL
  • PLASTIC WRAP
  • A LARGE PAN or deep pan that can hold 1 gallon of milk.
  • A heat resistant mixing bowl or stainless steel bowl

STEP1

    • Pour water in a large pan bring to boil and keep the water rolling for at least 3 min
    • Dip in your muslin cloth and your spoon or any for 3 min more
    • A large heat-resistant mixing bowl and measuring cups previously washed in the dishwasher,or if you don’t have a dishwasher I have a method for you.

      IF YOU DON’T HAVE A DISHWASHER METHOD

    • After you have completed step 1 keep that water hot
    • Put your heat-resistant plastic bowl or stainless steel bowl aside,pour step 1 hot water in it and dip your measuring cup as shown in the picture 20171212_02130878725729.jpgin that hot water and leave it for 5 min.
    • Immerse the tip of your MEAT THERMOMETER

NOTE: I believe we are not in a factory here so the sterilization process will be somewhat what to expect,meaning your utensils may still have some germs on them depending on how you handle them but i think this is totally safe for homemade,i am just trying to minimise the risk of contamination of your cheese;because of its high protein content it is a perfect place for bacterial growth,the finished product spoilage is imminent

PLEASE BE PATIENT AND ALWAYS WASH YOUR HANDS BEFORE AND AFTER TOUCHING ANY SURFACES


STEP 2

Your sterilization process is done yay!

Please make sure you switch your utensils from pan to mixing bowl before throwing the remaining water away

Put each utensil on aluminium foil


STEP 3

Pour 1/2 cup of water in the sterilized large pan over medium high heat

Once it has started boiling deduct 1/2 cup from 1 gallon (3.75 L) whole milk

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( milk content must have at least 8 g of protein) and pour the remaining milk into the pan (the small amount of water create a layer that helps the milk from burning and scalding)

CONTINUOUSLY STIR THE MILK SO IT DOES NOT BURN ON THE BOTTOM (every 2 min for the first 10 min)

And every minute for 15 min or until the milk has slightly started to boil 195°F or 90° C

DO NOT ALLOW THE MILK TO BOIL PLEASE PLEASE PLEASE

HOLD THE MILK AT THIS TEMPERATURE FOR 3 MIN

If the temperature reached 200° F or 93° C it is okay to leave it that way,do not think as if you’ve ruined your recipe. I QUOTE <<ROME WAS NOT BUILT IN 1 DAY>>

TURN OFF THE HEAT PUT THE PAN ASIDE AND LET THE MILK COOL DOWN TO REACH 175° F or 80° C CHECK THE TEMPERATURE EVERY 2 MIN PLEASE

You definitely need to run timer on your phone so you don’t go crazy

PLEASE BE PATIENT

Meanwhile let’s prepare our diluted citric acid (available for purchase above,this one gave me UNEXPECTED AMOUNT of cheese ,some do not seperate the milk very well so stick with my recipe)

DILUTE 2 teaspoons+1/4 teaspoon of citric acid with 1/2 cup of water,water temperature should be at least 140° F or 62° C, a very hot tap water should do the work,run tap water for 2 min and put your cup under the running water

Quick stir and ready to pour into your milk cooled down at 175° F or 80° C

TIP:CHECK YOUR MILK TEMPERATURE OFTEN AND ONCE IT IS REACHING 185° F or 85°C

start your dilution,that helps you save time and not get confused in the process,because it is really stressful at first but once you’ve mastered this skill you will know when your milk is ready

I’m doing this with precision so it is easier for you to replicate

Once you pour your diluted citric acid into the milk,stir for 1 min and let it rest undisturbed

I made a short video of the process for you

REFRIGERATE OVERNIGHT

The next day unwrap your wangach (paneer) from the cheesecloth,mine

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has shown a little over 1 lbs (0.5 kg) on my kitchen scale (similar available for purchase here) You definitely need this for future recipes

AmazonBasics Stainless Steel Digital Kitchen Scale with LCD Display (Batteries Included)

My kitchen scale was throughoutly disinfected with

PURELL WIPES

DO NOT FORGET TO ALWAYS WASH YOUR HANDS BEFORE AND AFTER TOUCHING ANY UNCLEANED SURFACE

Now that we finally have the finished product we are going to process it.If you don’t have FOOD PROCESSOR

you will need to get one,not only for the purpose of making this dish but for future recipes that will call for it, i am telling you this by experience,you can knead your cheese dough for 10 min which feels like forever and will get a CARPAL TUNNEL SYNDROM over the years using your hands for kneading all the time

FOLKS LIVING ABROAD USE THE OLD WAY OF PROCESSING SOME FOOD: A MORTAR AND PESTLE IF YOU DON’T HAVE A FOOD PROCESSOR Hamilton Beach 10-Cup Food Processor, with Bowl Scraper (70730)

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Anyways processing it make the cheese hold 85% together when you dip in a sauce or stew,we don’t want cheesy sauce right?

Process in a food processor or use a mortar and pestle for at least 5 min,scrap bowl 3 min in between

Now place 1 layer of aluminium foil on a disinfected surface add 1 layer of plastic wrap on top of it

Put your cheese flip your plastic wrap over it and shape it into a disc

You can use a ROLLING PIN to flatten your cheese and then shape it into a disc,secure ends and flip your aluminium foil over it

Since you have processed your cheese before in a FOOD PROCESSOR you do not need to knead it anymore

If you want to cook it right away pop them in a freezer for 30 min. KEEP THE ALUMINIUM FOIL OVER. It adds extra protection so when you roll out the cheese doesn’t crack in the process

If you want to cook it the next day refrigerate it and consume within 3 days because of the rapid spoilage due to bacterial overgrowth

Unwrap the aluminium foil only and with a rolling-pin flatten the cheese dough and roll out so you obtain a 12”x 9” square

FRENCH CONVERSION: 12” mean 12 inches and is equal 30 cm; 9 inches equal 23 cm

⇔1 inch equal 2.5 cm

Cut into 1 inch thick square and DEEP FRY

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Keep in mind if you choose to pan fry or using small amount of oil to fry this cheese it will crumble into pieces no matter how good you have succeeded in making it

IF THE OIL IS HOT ENOUGH YOU SHOULD BE ABLE TO DEEP FRY IT WITHIN 2 MIN

IF THE OIL IS JUST HOT DEEP FRY UNTIL IT IS STARTING TO SHOW BROWN-ISH COLOR

IT DOES NOT NEED TO BE COOKED FOR A LONG TIME JUST OBSERVE THE FRYING PROCESS BECAUSE IT BURNS SO FAST

ALWAYS MAKE ONE ATTEMPY BEFORE YOU FINISH YOUR ENTIRE BATCH

WHEN DEEP FRYING IF THE CHEESE STICK TOGHETER PLEASE LET IT BE DO NOT TRY TO BREAK IT APART

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I REALLY HOPE YOU SUCCEED.HERE IS MINE IN A STEW

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ALWAYS SLOWLY STIR NO MATTER WHAT

IF YOU NEED HELP PLEASE I WILL BE MORE THAN HAPPY TO ASSIST YOU

YOU CAN CONTACT ME THROUGH MY CONTACT FORM JUST LEAVE YOUR EMAIL ADDRESS AND NAME THEY WILL NOT BE PUBLISHED AND I WILL GET BACK TO YOU AS SOON AS POSSIBLE

INSTAGRAM:chaitanulke

FACEBOOK:chaitanulke’s delices ( you will see my logo )

TWITTER:@ChaitanulkeD

THANKS FOR STOPPING BY AND DON’T FORGET TO VISIT AMAZON WITH THE LINK PROVIDED IF YOU WISH TO PURCHASE SIMILAR AFFORDABLE UTENSILS AND PRODUCTS I HAVE USED IN THE RECIPE

I HAVE BEEN USING THEM FOR YEARS AND NO COMPLAINS

Ovente PF7007B Deluxe 12 Cup Multi-Function Food Processor with Blender, Chopper and Citrus Juicer, Matte Black

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3 thoughts on “HOW TO MAKE WANGACH OR PANEER OR FROMAGE PANIR

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