Paneer is an important part of Indian cuisine and used in many curries, gravies, sweets or snacks. This is an integral part of Indian main course. Paneer is a type of cheese which is easiest to make at home. Paneer has an advantage in comparison of any other cheese. It won’t melt and will keep its shape and chewy texture.
Store-bought paneer is different in texture from fresh paneer. They are not so crumby and creamy like homemade and are generally full of preservatives for better longevity. You can make this fresh at home. It is a lot easier and so simple that you’ll never go back to buying paneer again.
We make homemade paneer in many ways. For making homemade paneer you want only two ingredients full fat milk and acidic agent such as lemon, citric acid or vinegar. I am using lemon juice here because it is easily available in everyone’s fridge.
While paneer can be made with any milk but full fat milk gives the creamier texture. More fat within the milk would yield more curdling and eventually a thick block of paneer. Don’t throw the water which is left from curdled milk. You can use it to knead dough. This makes roti or paratha soft. This fresh cheese won’t last long in the fridge so consume it within few days.
So try to make your homemade paneer.
1 tbsp. lemon juice.
Switch off the flame and add lemon juice. Add little at a time. If milk is not curdling, add more lemon juice. Stir gently.
The milk should begin to curdle immediately and milk-solids would separate from the liquid.
Once the milk has curdled, strain using a colander.
If you want solid paneer, place clean muslin cloth over colander in another big pot and pour curdled milk.
Gather the cloth in your hand and gently squeeze to remove the excess liquid.
Place a heavy weight on the paneer for 1-2 hours to set. Then remove the cloth and cut into cubes.
You can use paneer in many recipes like paneer chur chur paratha, paneer 65, kadhai paneer, palak paneer or paneer pasanda.
Store-bought paneer is different in texture from fresh paneer. They are not so crumby and creamy like homemade and are generally full of preservatives for better longevity. You can make this fresh at home. It is a lot easier and so simple that you’ll never go back to buying paneer again.
We make homemade paneer in many ways. For making homemade paneer you want only two ingredients full fat milk and acidic agent such as lemon, citric acid or vinegar. I am using lemon juice here because it is easily available in everyone’s fridge.
While paneer can be made with any milk but full fat milk gives the creamier texture. More fat within the milk would yield more curdling and eventually a thick block of paneer. Don’t throw the water which is left from curdled milk. You can use it to knead dough. This makes roti or paratha soft. This fresh cheese won’t last long in the fridge so consume it within few days.
So try to make your homemade paneer.
Ingredients:
1 ltr. Milk1 tbsp. lemon juice.
Instructions:
Pour 1 litre full fat milk into a pan and boil over medium heat. Stir the milk occasionally, scraping the bottom of the pot to make sure the milk doesn't scald. When ready, the milk will look foamy and steamy.
Switch off the flame and add lemon juice. Add little at a time. If milk is not curdling, add more lemon juice. Stir gently.
The milk should begin to curdle immediately and milk-solids would separate from the liquid.
Once the milk has curdled, strain using a colander.
If you want solid paneer, place clean muslin cloth over colander in another big pot and pour curdled milk.
Gather the cloth in your hand and gently squeeze to remove the excess liquid.
Place a heavy weight on the paneer for 1-2 hours to set. Then remove the cloth and cut into cubes.
You can use paneer in many recipes like paneer chur chur paratha, paneer 65, kadhai paneer, palak paneer or paneer pasanda.
Tips:
- Don’t use toned milk as it makes paneer hard. Use full cream milk, it gives more and soft paneer.
- If you don’t want to use any acidic agent like vinegar, citric acid or lemon, you can use curd or buttermilk. They give very soft and firm paneer.
- Don’t throw the water which is left from curdled milk as it is very nutritious. Use in paratha or puri dough as it makes them soft. You can store this in refrigerator and use to curdle milk, when you want.
- Once the milk curdles completely then don’t boil or overcook it. Switch off flame and strain the milk as overcooking makes paneer hard and crumbly.
- If you want to refrigerate the paneer, soak it in water and then keep in refrigerator. This will keep the paneer soft.
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