How to make Paneer

Name: How to make Paneer
Prep time: 2 min
Cook time: 13 min
Total time: 15 min
Ingredients: 1 litre full fat whole milk; 2 to 4 teaspoons lemon juice (or vinegar or 3 to 4 tablespoons curd or yogurt); cheese cloth or muslin or a thin cotton napkin; some bowls and a heavy weight object or plates

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Prep Time: 2 minutes

Cook Time: 13 minutes

Total: 15 minutes

Servings: 200

Cost: $0.01 /serving

Author : Dassana Amit

homemade paneer paneer recipe

Ingredients

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1 litre full fat whole milk2 to 4 teaspoons lemon juice (or vinegar or 3 to 4 tablespoons curd or yogurt)cheese cloth or muslin or a thin cotton napkinsome bowls and a heavy weight object or plates

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Instructions

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Step 1

First, rinse a large, heavy duty pot with water. Add milk to the pot.

Step 2

Then begin to heat the milk on a medium-low heat.

Step 3

Stir occasionally so that the skin does not form on the surface and also so that the milk does not get burnt from the bottom.

Step 4

Meanwhile, take a pan or a bowl. Place a strainer on the pan. Line the strainer with clean muslin or cheesecloth or cotton napkin. You can even line the pan directly with the muslin.

Step 5

When the milk starts boiling, add the lemon juice or vinegar. Begin to stir.

Step 6

The milk has to curdle completely. Stir the milk when it is curdling so that the curdled milk does not stick to the base of the pan.

Step 7

Sometimes you will see the milk has curdled partly but no watery whey can be seen. In this case also add 1 to 2 teaspoons more of the food acid and stir again. You should see the greenish colored whey in the milk.

Step 8

After the milk has curdled completely and you see the greenish whey, switch off the heat and then immediately pour the entire mixture in the strainer lined with the muslin, cheesecloth or cotton napkin.

Step 9

Carefully gather the edges of the muslin as the coagulated milk mixture will be very hot. While doing this more of the whey will be strained.

Step 10

Run some clean fresh water on the gathered muslin all over.

Step 11

With the ends tightly gathered, run clean, fresh water all over the cloth to rinse.

Step 12

Keep a heavy weight on top of the muslin or cheesecloth for 30 to 40 minutes. Use a heavy object having 500 to 600 grams weight. You can even hang the muslin bundle for an hour on your kitchen basin faucet if not using a heavyweight object.

Step 13

Some more whey will be strained when you place the heavyweight object. So remove the whey from the plate.

Step 14

After 30 to 40 minutes the paneer will set.

Step 15

Once warm or cooled cut homemade paneer into cubes or any shape.

Step 16

You can also refrigerate the paneer. Keep it in an air tight container or immerse the paneer block in a bowl of water and keep in the fridge.

Step 17

Homemade paneer stays fresh for 2 to 3 days in the fridge in an air-tight container. You can slice the paneer cheese later and use it any recipe.