Homemade Paneer

Homemade Paneer

Ingredients

To make Paneer

Milk (Whole or 2%) – 4 cups

Curd – 4 to 5 tablespoons. (You can also use Lemon juice or Vinegar – 1/4 cup)

Ice cubes – 8 nos. (optional). I did not use it.

Colander or strainer

Cheesecloth or a clean kitchen towel or white veshti. I have used cheesecloth.

Homemade Paneer

Preparation

To Make Paneer 
Curdling Process

In a heavy bottomed pan, set the milk up to boil over medium heat. Stir occasionally and make sure not to burn the milk.

Homemade Paneer

 

When the milk comes to a boil, sim the fire and pour the curd gradually into it and keep stirring. If you are using lemon, then mix lemon juice in half cup of warm water and add it to the milk. Reduce the heat and stir continuously until the milk completely separates into curds and whey.  If it doesn’t seem to be separating completely, add another tablespoon of curd. ( If you are using lemon juice or vinegar, add more.)

Homemade PaneerHomemade Paneer

Once the milk starts curdling, you will see a light yellowish whey along with the curdled milk. If the milk has curdled completely, stop adding curd (lemon juice or vinegar). Remove from the heat when the separation of the curds and yellowish whey is complete. Now, turn off the heat, add the ice cubes (optional) and remove the curdled milk from stove. Let it sit aside for 10-15 minutes. Do not stir it.

Note. If you add more lemon juice or vinegar, the cheese will be sour.

Homemade PaneerHomemade Paneer

 

Collecting and wrapping the cheese

Place the muslin cloth over a colander or strainer. The muslin cloth should be large enough to collect and wrap the whey. Rest the colander over a large vessel. Now, strain the curdled milk through a clean muslin cloth.

Homemade PaneerHomemade Paneer

Homemade Paneer

 

Then, hold it under running water for a minute so that the smell and sourness of the curdling agent (curd/lemon/ vinegar) goes away and also prevents the cheese getting stiff. Now, gather the corners of the muslin cloth into a bundle and squeeze out the excess water as much as you can.

Homemade PaneerHomemade Paneer

Hang the muslin cloth either in your kitchen cabinet or cabinet knob or the kitchen sink tap. Leave it as such for about 2 hours, and the excess whey will drain completely.

Homemade PaneerHomemade Paneer

If you want to cut the paneer into cubes, place it under a heavy object for 1 hour.

Homemade PaneerHomemade Paneer

Before you cut paneer, refrigerate it for at least 30 minutes (optional). The cheese will be firmer and easier to handle. Then, cut the paneer into cubes and store it in an airtight container.

Homemade PaneerHomemade Paneer

Homemade Paneer

 

Notes.

To make sweets, paneer can be refrigerated for 1 to 2 days.

Paneer can be refrigerated for 2-3 days or kept frozen for months.

Do not expose paneer balls to air for  a long period. It will dry out.

Homemade Paneer

 

What to do with the Whey?

Whey is healthy. You can use the whey to split the milk again for Rasgulla.

You can make a bread dough with the whey in place of water.

You can use whey to cook vegetables.

Paneer softness depends largely on the milk’s fat content.

Substitute the whey in any baking recipe that calls for water.

Freeze the whey for future use. Put the whey in ice cubes trays or small cups and pop it out for later use.

The cloth should be tight enough to wrap the paneer well otherwise paneer will lose its shape and the sides will be crumbly.

Color of the paneer depends on the milk we use.

Make sure you use a cloth that drains the whey water well. I use muslin cloth.

Homemade Paneer

 

Paneer Recipes. Paneer Based gravy and also Paneer recipes listed under “Paneer Category” in the Home Page.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s