To make paneer at home needs some attention else very easy. Its always a good idea to make paneer at home and this you can use in number of dishes.
- 1 lt Milk
- Juice of 1 Lemon/ Vinegar/ Curd (More or less depends on Milk Quality)
1: heat the milk and bring to a boil. stir occasionally so that the skin does not form on the surface.
2: when the milk becomes to rise… see the above pic. add the lemon juice or vinegar or curd.I used Lemon
3: the milk should begin to curdle. if the milk has not yet begun to curdle than add one more teaspoon. the milk should completely curdle. stir the milk when its curdling so that the curdled milk does not stick to the base of the pan.
4: immediately in a muslin or cotton kitchen napkin drain the curdled milk. keep a bowl or pan beneath the cloth. the collected whey can be added to chapatis or rice or veggies. you can also cool it and water your home or garden plants.
5: bring the muslin or napkin together. whilst doing so you will also squeeze the curdled milk. take a plate and keep the muslin with the curdled milk on it. place a heavy weight on top of it. i have used my stone mortar.
6: after 30-40 minutes the paneer will be ready. open the muslin. you will see a beautiful block of cottage cheese all set. I used 1 litre of milk and hence i don’t have a huge big block of paneer.
7: chop paneer into any shapes or sizes you want.
8: you have awesome homemade paneer cab be used in cubes or in different shapes and sizes to go with any of the indian curries or dishes.
some tips on making good paneer and keeping them soft:
- first and foremost use good quality milk. again full cream milk yields excellent results just like it does for making curd.
- Three ingredients that curdles the milk. you can use any one of them: lemon juice, curd or vinegar
- each of these will contribute their taste a little to the paneer you make. remember this. if you don’t like lemony or vinegar taste than add curd instead.
- if there is lots of cream floating over the milk, then there is no need to remove it. the natural cream present in the milk, makes the paneer soft.
- once you add the lemon juice or vinegar than the milk will start to curdle. the milk has to completely curdle. you should be able to see the whitish or greenish whey(The water , separates from milk)
- once the milk curdles completely than don’t boil it more. remove immediately and strain the milk.
- the overcooking will yield a hard paneer once set.
- a way to keep the paneer soft in the fridge is to soak the paneer block in water in a bowl and keep in the fridge. this way the paneer does not become hard.
- alternately you can also soak the paneer in warm water after you have removed it from the fridge.
Happy Cooking 🙂 🙂