Vendor Profile
TIRAKITA CO., LTD.
| Address | 339 Isshiki Hayama-machi Miura-gun Kanagawa, JAPAN ZIP:238-0026 |
|---|---|
| Representative Name | Atsushi Umehara |
| Annual Revenue | closed |
| No. of Employees | closed |
| Web Site URL |
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SD item code:13000101
| Detail | Price & Quantity | ||
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Homemade Paneer Maker Stainless Steel You can make Indian Paneer at home! Indian Cottage Cheese Handmade Cheese
 Original text before translation
自家製パニールメイカー ステンレス製 インド料理のパニールが自宅でつくれる！インドのカッテージチーズ 手作りチーズ
(ID-TBLWR-1442)
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(ID-TBLWR-1442)
Wholesale Price: Members Only
3 pcs /set
In Stock
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About 1 week
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Country of manufacture: India
Material / component: Stainless steelMessage: This is an Indian product, so there may be minor scratches and slight dents. There are gray marks on some parts, which are left over abrasives. Please wash well before use. Please understand this in advance.
Package: Identical to photo
Year of manufacture: 2024
Product tag: None
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Description
| *Panilmaker. Paneer is a cottage cheese widely popular in Indian cuisine. It is used in various dishes such as paneer*tikka, which is paneer baked in a tandoor oven, palak*paneer, matar*paneer, and shahi*paneer. This is a tool for making paneer at home, which is an indispensable part of Indian cuisine. Because you make it yourself, you can enjoy fresh and delicious paneer with simple ingredients! *How to make paneer The first step in making paneer is to boil milk in a pot and add acidic foods such as yogurt and lemon juice to coagulate it. The coagulated curds (the original cheese) and liquid (whey) are separated, and the curds are collected by straining them through a paneer maker. The paneer is then completed by placing a weight on the gathered card and pressing down for about an hour to push out the excess water. Reference video How to use paneer maker Reference video How to make paneer | Homemade Paneer Recipe Below are the details of the paneer making process. 1,Bring milk to a slow boil. Put 1 liter of milk in a large pot and heat slowly. Stir the milk and wait for it to start boiling. 2,Allow the milk to coagulate. When it comes to a boil, lower the heat to low, add lemon juice, etc. for coagulation, stir slowly, and simmer for a while. When it starts to separate, immediately turn off the heat. After adding lemon juice, etc. and separating, be careful not to boil too much or the product will not be good. 3,Strain the mixture through a paneer maker. First, place a colander over a bowl, and then place a paneer maker on top of the colander. This will allow the whey to flow to the bottom of the bowl and separate from the coagulated card. Then, the milk from the pot is poured into the paneer-maker. 4, Pressing it down The water will flow away, leaving a coagulated card in the paneer-maker. After pouring, water is poured over the top to rinse the card. Then, press down with a large spoon to drain excess water. Once some of the water is drained out, cover the paneer maker with the lid and press firmly to release the water. Finally, place a weight on it like a pickling stone and leave it for an hour to further push out the water. 5,Paneer is completed. After an hour with the weight on top, the paneer is ready when the excess water is removed. Cut into desired shapes and use for your favorite dishes. The remaining water in the bowl is nutritious whey and can be used for baking. *Other notes on making paneer High-fat milk is suitable for paneer. Although it can be easily strained using only a paneer maker, for finer paneer, place a cheesecloth or other straining cloth inside the paneer maker. Kitchen paper can be used as a substitute for the filter cloth. This time, we used lemon juice, which is a popular food for coagulation. The standard is 2 tablespoons per 1 liter of milk. Vinegar (2 tablespoons) and citric acid (1/2 teaspoon) can also be used. If you want to avoid the slightly acidic taste, you can use yogurt (1/2 cup) instead. |
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| Shipping Method | Estimated Arrival |
|---|---|
| Sea Mail | From Dec.4th 2025 to Feb.5th 2026 |
| Air Mail | From Nov.18th 2025 to Nov.20th 2025 |
| EMS | From Nov.17th 2025 to Nov.20th 2025 |
| Pantos Express | From Nov.19th 2025 to Nov.24th 2025 |
| DHL | From Nov.17th 2025 to Nov.19th 2025 |
| UPS | From Nov.17th 2025 to Nov.19th 2025 |
| FedEx | From Nov.17th 2025 to Nov.19th 2025 |
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Some trading conditions may be applicable only in Japan.
[Material] Stainless steel
[Note: This is an Indian product, so there may be minor scratches or slight dents. There are gray marks on some parts, which are left over abrasives. Please wash well before use. Please understand this in advance. [Product size] about 5.50cm x 11.70cm x 11.70cm about 160g [Category]Indian and Asian Foods *Ingredients:Cooking Utensils [Tags] paneer cottage cheese palak paneer paneer tikka cottage cheese cheese making cheese maker indian cookware tableware asian food ethnic food ethnic food ethnic asian food ingredients food ingredients |
Other items from this category:
Paneer is a cottage cheese widely popular in Indian cuisine. It is used in various dishes such as paneer*tikka, which is paneer baked in a tandoor oven, palak*paneer, matar*paneer, and shahi*paneer.
This is a tool for making paneer at home, which is an indispensable part of Indian cuisine. Because you make it yourself, you can enjoy fresh and delicious paneer with simple ingredients!
*How to make paneer
The first step in making paneer is to boil milk in a pot and add acidic foods such as yogurt and lemon juice to coagulate it. The coagulated curds (the original cheese) and liquid (whey) are separated, and the curds are collected by straining them through a paneer maker. The paneer is then completed by placing a weight on the gathered card and pressing down for about an hour to push out the excess water.
Reference video How to use paneer maker
Reference video How to make paneer | Homemade Paneer Recipe
Below are the details of the paneer making process.
1,Bring milk to a slow boil.
Put 1 liter of milk in a large pot and heat slowly.
Stir the milk and wait for it to start boiling.
2,Allow the milk to coagulate.
When it comes to a boil, lower the heat to low, add lemon juice, etc. for coagulation, stir slowly, and simmer for a while.
When it starts to separate, immediately turn off the heat. After adding lemon juice, etc. and separating, be careful not to boil too much or the product will not be good.
3,Strain the mixture through a paneer maker.
First, place a colander over a bowl, and then place a paneer maker on top of the colander.
This will allow the whey to flow to the bottom of the bowl and separate from the coagulated card.
Then, the milk from the pot is poured into the paneer-maker.
4, Pressing it down
The water will flow away, leaving a coagulated card in the paneer-maker.
After pouring, water is poured over the top to rinse the card.
Then, press down with a large spoon to drain excess water.
Once some of the water is drained out, cover the paneer maker with the lid and press firmly to release the water.
Finally, place a weight on it like a pickling stone and leave it for an hour to further push out the water.
5,Paneer is completed.
After an hour with the weight on top, the paneer is ready when the excess water is removed.
Cut into desired shapes and use for your favorite dishes.
The remaining water in the bowl is nutritious whey and can be used for baking.
*Other notes on making paneer
High-fat milk is suitable for paneer.
Although it can be easily strained using only a paneer maker, for finer paneer, place a cheesecloth or other straining cloth inside the paneer maker.
Kitchen paper can be used as a substitute for the filter cloth.
This time, we used lemon juice, which is a popular food for coagulation.
The standard is 2 tablespoons per 1 liter of milk.
Vinegar (2 tablespoons) and citric acid (1/2 teaspoon) can also be used.
If you want to avoid the slightly acidic taste, you can use yogurt (1/2 cup) instead.
■パニールメイカー
パニールは、インド料理で広く親しまれているカッテージチーズです。パニールをタンドール釜で焼いたパニール・ティッカや、パラク・パニール、マター・パニール、シャヒ・パニールなどさまざまな料理に使われています。
こちらは、そんなインド料理に欠かせないパニールを、自宅で作るための道具です。自分で作るからこそ、シンプルな材料で新鮮で美味しいパニールを食べることができます！
■パニールの作り方
パニール作りは、まずお鍋で牛乳を沸騰させ、ヨーグルトやレモン汁などの酸性食品を加えて凝固させることから始まります。凝固したカード(チーズの原型)と液体（ホエー）を分離し、パニールメイカーで濾してカードを集めます。その後、集まったカードに重しを乗せて約1時間圧迫し、余分な水分を押し出すとパニールが完成です。
参考動画 How to use paneer maker
参考動画 How to make paneer | Homemade Paneer Recipe
以下、パニール作りの手順詳細です。
1，牛乳をゆっくり沸騰させる
大きめの鍋に牛乳1Lを入れ、ゆっくり加熱します。
牛乳をかき混ぜながら沸騰し始めるのを待ちます。
2，牛乳を凝固させる
沸騰してきたら弱火にして、凝固用のレモン汁等を入れてゆっくりとかき混ぜてしばらく煮ます。
分離してきたらすぐ火を止めます。レモン汁等を加え分離したあとは、煮すぎると出来が悪くなるので、ご注意ください。
3，パニールメーカーで濾す
まずは、ボウルの上にザルを乗せて、更にザルの上にパニールメーカーを置きます。
これでホエーがボウル下部に流れ、凝固したカードと分離できるようになります。
そして、鍋で煮た牛乳をパニールメイカーに注ぎ込みます。
4，押し固めていく
水分は流れていき、パニールメーカーの中で、凝固したカードが残っていきます。
注ぎ終わったら、水を上からかけてカードを洗い流します。
その後、大きめのスプーン等で押して余分な水分を排出します。
ある程度抜けたらパニールメイカーの蓋を被せ、しっかりと押して水分を出します。
最後に、漬物石のように重しを乗せて、1時間放置してさらに水気を押し出します。
5，パニールが完成
重しを乗せて1時間後、余分な水分が抜けたらパニールが完成です。
好きな形にカットしてお好みの料理へご使用ください。
また、ボウルに残った水分は栄養のあるホエーなので、お菓子つくり等へご活用いただけます。
■その他、パニール作りにあたっての備考
パニールに使用する牛乳は、脂肪分の高い牛乳が適しています。
パニールメイカーのみで手軽に濾すことはできますが、よりきめ細やかなパニールにしたい場合、パニールメイカーの内側にチーズクロス等の濾し布を敷いてください。
濾し布には、キッチンペーパーも代用いただけます。
今回、凝固させる食品として、ポピュラーなレモン汁で紹介いたしました。
牛乳1Lに対して、大さじ2杯が目安となります。
その他、酢(大さじ2杯)、クエン酸(小さじ 1/2)でも大丈夫です。
若干酸味は残りますので、それを避ける場合は代わりにヨーグルト(1/2カップ)もご使用いただけます。