Making homemade paneer is very easy. This is first time, I made paneer and cut it into cute and beautiful little blocks, and I am happy with the results. I never thought that this is really very easy to make, low in cost and more nutritious. I always bought store bought paneer and make several dishes. Last week I needed some extra quantity paneer and was not having enough time to get it from grocery store as it was opening late. I thought, I should try out at home and l am very glad with the outcome. Since it is homemade, I will make this soft, juicy, hygienic and nutritious paneer more often.
Paneer is bliss for vegetarian. Nothing can be compared to the tasty , soft and milky flavor paneer. Who says no to this cheesy paneer? Definitely I am not the one and also my family’s favorite ! I will post recipes with paneer soon. Here is the recipe of homemade paneer and for any query check out the notes also.
Bring milk about to boil in large vessel. Once the milk starts boiling and rises up, add lemon juice or vinegar and stir until milk curdles. If it doesn’t curdle after few seconds, add 1 more spoon of lemon juice or vinegar.
You could see solid curd will separates from greenish whey.
Turn off the gas and add few ice cubes.Drain all the curd through, cheese cloth or muslin cloth or clean kitchen towel. Squeeze the curdle milk till all the water out.
Take a plate and keep cheese cloth with curdle milk on it. keep heavy weight on it. ( I used hand mortar and pestle.) Allow it to for 3-4 hrs. You will see the beautiful paneer block is ready. Carefully remove paneer from cheese cloth. Cut into cubes.
Refrigerate paneer cubes in a airtight container and use within 3-4 days.
Refrigerate paneer block before cutting the cubes, it will get a nice clean pieces without any crumble.
Leftover whey water can be added while kneading the dough, stews or veggies.
Always use higher fat content milk.
You have to be careful while wrapping it to form a particular shape. Wrap it very tightly otherwise edges of paneer may be crumbly.
Make sure, you have to squeeze all the water from paneer. Or you can hang it on sink top. Excess water drip completely.
You can also use curd approx. 3/4 cup to 1 cup instead of lemon juice or vinegar.
You can add salt, if required.
Do not boil curdle milk otherwise paneer may become hard.
If you want to use in curries or dessert, just soak in a warm water until you use.
If you want you can add 1/2 cup heavy cream, to enhance the richness and get soft malai paneer.