Paneer at home is easy, following this simple recipe. Homemade paneer is much superior in taste, freshness and flavour to store-bought ones. Use full-fat fresh milk. Do not use stale milk that has gone beyond the expiry date as it is unhealthy & does not yield good results. Cow’s milk, buffalo milk or goat milk can be used to make paneer. The key to making good paneer is the amount of fat. Avoid using skimmed milk as it yields lesser paneer. Also, avoid using low-fat milk to make paneer as it may not set well.
Tips
Always add lemon juice, and curd only after boiling the milk. When lemon juice is added to milk, the milk becomes very solid. If not increase what is needed and finish the stove in time.
Keep your ingredients ready such as milk 2 litres, lemon juice,
Equipment needed
1 Paneer cloth ( clean white cloth or fresh handkerchief)
2 large bowls (pour milk into a heavy bottom bowl )
How to make paneer at home
Pour 2 litres of milk into a heavy bottom bowl and bring it to a gentle boil on a medium flame.
Lemon juice or vinegar. Use only one.
When the milk comes to a boil, add 1 lemon juice.
milk begins to curdle immediately and solids separate from the whey. continue to boil till you see the solids separate completely. add another lemon juice.
Turn off the stove when you see the milk has curdled completely. When the paneer is done correctly.
you will see the whey being clear and not milky.
place a colander over a large bowl ( to muslin cloth). A thin new handkerchief works well too. Transfer all of the curdled milk to the colander.
Squeeze off the excess water. Make a knot and hang this for 10 mins. This helps to drain the excess whey. The paneer should still be moist after draining.
Keep the entire pack on a flat plate or wooden board With a nice round shape by wringing the cloth.
Place a heavy object weighing at least 2 to 3 kgs. Any heavy object will just work well to set paneer. Allow it to set for about 4 to 5 hours.
Remove the cloth and you will find a round block of paneer. you will also notice a dent on the block.
Slice the paneer. Use or Refrigerate for further use. I usually put the entire block in a steel box and refrigerate it.
I cut only when needed. You can also cut them and freeze them.