Paneer Recipe: How To Make Paneer At Home

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Indian cuisine is almost incomplete without paneer. Irrespective of the occasion, you will find at least one paneer dish on the menu. As we know that paneer is a soft and non-melting cheese which is prepared curdling milk with the help of some acidic substance. People often buy paneer from the market to prepare the various dishes. However, some prefer to prepare paneer at home as well. One of the best things about home-made paneer is that it is quite tasty, soft and fresh. If you are wondering making paneer would be a difficult task for you, then this is not so.

Preparing paneer is quite easy and doesn't require much effort. You can make it paneer by using milk, an acidic ingredient and a muslin or cheese cloth. Today we are here to tell you about the same. In order to know how you can prepare paneer at your home, scroll down the article to read more.

Paneer Recipe: How To Make Paneer At Home

Paneer Recipe: How To Make Paneer At Home

Prep Time

5 Mins

Cook Time

10M

Total Time

15 Mins

Recipe By: Boldsky

Recipe Type: Cheese

Serves: 300g

Ingredients

• • 2 litres of milk
  • 2 tablespoons of lemon juice or vinegar
  • One muslin cloth

How to Prepare

• • First things first, take 2-litres of milk in a cooking vessel.
  • Boil the milk and stir it occasionally. This will ensure that the milk doesn't burn or forms malai on the top.
  • Once the milk comes to a boil, add 2 tablespoons of lemon juice.
  • You can also add vinegar into it.
  • Stir continuously until the milk curdles. Make sure the flame is medium.
  • In case, the milk doesn't curdle, add more lemon juice or vinegar.
  • This is done to coagulate milk and water.
  • Now take another deep bowl and cover it using a muslin cloth.
  • Once the milk curdles up, drain it over the muslin cloth.
  • Squeeze off the water completely by bringing the cloth's sides together.
  • In order to remove sourness from the curdled milk, rinse it off under the runing water.
  • Once more squeeze off the water from the curdled milk.
  • Avoid squeezing too much else this would remove the moisture from the milk.
  • Fold the cloth tightly while giving a round or any other desired shape to the paneer.
  • Place a heavy weight over the paneer to set it well.
  • You can also refrigerate them for 20-30 minutes.
  • Later you can use the paneer by cutting it into desired shape and size.

Instructions

• In order to remove sourness from the curdled milk, rinse it off under the runing water.

Nutritional Information

• Grams - 300
• kcal - 229 kcal
• Fat - 12 g
• Protein - 11 g
• Carbs - 18 g

Things To Keep In Mind

• In order to make good quality paneer, use full-fat milk. Else you won't be able to have a good quality paneer.
• Always add lemon juice or vinegar when the milk comes to a boil.
• Once the milk curdles, avoid boiling the milk thereafter. Otherwise, you paneer will become grainy and hard.
• You don't have to add vinegar or lemon juice all at a time else this will make the paneer to sour.