Easy Homemade Paneer Recipe | How to Make Paneer from Milk
Homemade Paneer Recipe is one of the simple and healthy recipes that can be made without any added chemicals. Learn how to make Paneer from milk with step by step images, tips, and a video.
Always fresh and homemade recipes are good for health. Most branded cottage cheese is soft and white, in order to attain white and to preserve for a long period they add chemicals.
What is paneer Recipe and how is it made?
A paneer is a soft form of cottage cheese which is made from milk.
In India when milk is curdled either they put some sugar and have it like a sweet or it is transferred to a muslin cloth and remove water until it hardens.
If at all we need to make paneer recipe to make Indian recipes then we need to curdle milk intentionally by adding an acidic ingredient.
We Indians treat paneer as a rich ingredient and a good substitute for non-vegetarian recipes. Also, we find this recipe in every general store. The only problem with this recipe is that its shelf life is very low and gets spoiled if stored at room temperature.
Now let’s learn how to make paneer from milk. Usually, it’s made by adding an acidic ingredient like lemon juice, vinegar, or at least curd.
TIPS to make perfect Homemade Paneer Recipe:
- Full Cream or fat milk best suits our recipe. If you are using natural milk then go for buffalo milk.
- If milk is in the frozen stage, put them in water so that the ice melts.
- When boiling cold milk we need to boil at low temperature till it reaches room temperature.
- Based on the fat levels milk takes time to curdle if you feel milk is not curdled properly add some more lemon extract.
- Rinse the paneer with cold water to remove excess lemon extract or else the paneer may taste sour.
- Use drained curdled milk to make buttermilk instead of adding water. It tastes good.
You may also like to check other Paneer recipes:
Palak Paneer and
Homemade Paneer Recipe | How to Make Paneer Recipe
Homemade PaneerRecipe is one of the simple and healthy recipes which can be made without any added chemicals. Learn how to make Paneer Recipe with step by step images, tips and video.
Ingredients
- Milk – 1 Litre Full fat cream milk
- Lemon – 1 No.
Instructions
- Pour milk without adding water in a vessel and bring it to the boiling point on medium flame.
- Add lemon extract or vinegar or curd to curdle milk. If we are using homogenized milk, as soon as acid touches milk starts curdling.
- If we do not find milk curdling we can add extra juice of lemon but make sure it is washed again to remove the sour flavour of acid.
- Once you get white chana switch off the flame and filter chana.
- To filter chana place a colander and cover it with a muslin cloth or neat cotton cloth.
- Pour curdled milk and let water drain. Immediately put few ice cubes or pour cold water and rinse to clean sourness of lemon as well as to keep homemade paneer Recipe soft.
- Fold the cloth and squeeze so that water is drained.
- Again fold the cloth to require shape and place a weight over it so that remaining extracts of water are squeezed out.
- In 20-30 minutes all water gets squeezed out, remove the weight.
- Now you can see hard but soft homemade paneer Recipe.
- Either you can refrigerator directly and use it when required or slice into small pieces and make a recipe.
Recipe Video
How to make Homemade Paneer Recipe:
1. Pour milk into a vessel and bring it to a boil. Using full cream milk best suits our recipe. In our case, I have used fresh buffalo milk with 9.0 Fat.
2. Boil milk on a medium flame for 5 minutes and bring it to the boiling point.
3. Add lemon extract and boil for a minute. We can even add vinegar or curd to break milk. Any kind of acid breaks milk in minutes.
4. When you see the milk curdle do not off the flame, it takes a few seconds to complete the whole process so off the flame only when whole milk is curdled.
5. Place a colander over a vessel and put thin muslin cloth or clean cotton cloth.
6. Pour curdled milk over the cloth and drain the water.
7. Add cold water and rinse the paneer recipe so that it not only becomes soft but also helps in removing excess lemon extract.
8. Fold the cloth and squeeze it hard to remove excess water.
9. Wrap cloth to form a square shape. Place the paneer on a skillet, place one more plate over it and place weight so that excess water gets squeezed out from the skillet.
10. When all water is squeezed out, the paneer becomes soft and hard which can be sliced into pieces.
11. Store the homemade paneer recipe in the refrigerator to keep it fresh.
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