Paneer home-made| Make home-made paneer|
Paneer does not need to be fermented or cured. In addition to most other types of cheese, paneer is made without using rennet, making it vegetarian-friendly.
Ingredients used to cuddle milk are:
- Lemon juices: Using lemon to your prepared paneer gives it a smooth and solid texture. About 2 to 4 teaspoons of juices could be added to a liter, depending on the milk.
- Vinegar: It is used to make a solid and soft texture. In 1 liter milk, add 2 to 3 teaspoons white vinegar or apple cider vinegar. The milk curdles faster and faster when it is treated with vinegar.
- Curd or yogurt: Fresh curd produces softer, more moist paneer. When making it with 1-liter milk, you could add 3 to 4 tablespoons of fresh curd or yogurt.
- Prep Time – 2 mins
- Cook Time – 13 min
- Cuisine – North Indian
- Course – Main Course
- Difficulty Level – Easy
- Serving – 200g
- 1-liter full-fat whole milk
- 2 to 4 teaspoons lemon juice or vinegar
- cheesecloth or muslin or a thin cotton napkin
- some containers and a heavyweight thing or plates
- First, add milk to the heavy-duty pot.
- Next, begin to boil the milk on medium-low heat.
- Move regularly, so that the skin or lactoderm does not appear above the surface and further, the milk does not get burnt.
- Take a pan or a bowl. Set a strainer with clean muslin or cheesecloth, or cotton napkin.
Combining liquid acid
- When the milk starts boiling, add lemon juice or vinegar. Begin to stir.
- The milk has to clot completely. Mix the milk when it is curdling so that the curdled milk does not stick to the base of the pan.
- You will see the milk has thickened slightly, but no soggy whey can be seen. In this case, also add 1 to 2 teaspoons more of the food acid and mix again.
- Later 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.
- Collect the ends of the muslin as the coagulated milk blend. While arranging this more of the whey will be strained.
- Pour some clean fresh water on the closed muslin all over.
- By the ends, tightly gathered, run clean, fresh water all over the cloth to clean.
- Put a heavy weight on top of the muslin or cheesecloth or hang them for 30 to 40 minutes.
- Some more extra whey will be strained when you place the heavyweight object. So remove the whey from the plate.
- After 30 to 40 minutes the paneer will set.
- Once warm or cooled, cut homemade paneer into cubes.
- You can also refrigerate it. Store it in an air-tight container.
- Homemade will stays fresh for 2 to 3 days in the fridge in an air-tight container.
Dishes made with Paneer:
- Palak Paneer
- Kadai Paneer
- Butter Paneer Masala
- Paneer Sandwich
- Paneer Lasgana
- Malai Paneer