How to Make Paneer at Home
5 Aug
There was a time when I lived next to a dairy that sold really fresh, soft paneer (cottage cheese). Now the only paneer I can lay hands on is the store-bought variety. Fridge life of three weeks says the wrapper, but within three days it starts to feel rubbery and sour.
Homemade paneer has acquired irresistible charm. Pre-packaged paneer will do no more – the taste buds crave the real deal.
Fortunately, this is an easily satiated craving. It is surprisingly easy to make paneer at home.
This recipe uses half a litre of milk for about a dozen 2-cm cubes of paneer. Increase the quantities proportionally for more.
You Need:
- Milk – 1/2 litre (Full cream milk gives thicker paneer but I prefer using toned milk)
- Lemon – 1
How To Make Paneer at Home:
Bring the milk to a rolling boil. Simmer for 5 minutes.
Extract the juice of the lemon, strain out the seeds and pips.
Mix the lemon juice into the milk. Keep the milk boiling on medium heat till it curdles and the whey separates completely.
Strain the paneer out of the whey using a fine strainer or cloth. If using a strainer, press with the back of a spoon to squeeze out the last few drops of whey. If using a cloth, weigh it down with something heavy (my choice of weight: a fat book balanced over a plate) to harden it into a solid block.
Let the paneer stand for an hour to let any remaining whey drip away. Refrigerate for at least an hour before use.
How to use paneer?
- Sprinkle white sugar on freshly made paneer and dig in.
- Cut the paneer into cubes and add it in your favorite paneer gravy: palak paneer, paneer kasoori methi paneer capsicum curry.
- Slice the paneer and use it as toasted sandwich filling.
- Crumble the paneer and make bread rolls out of it.
What to do with the whey?
- Use the whey to knead chapatis – this makes them softer and more nutritious.
- Bottle and refrigerate the whey. The next time you want to make paneer at home, use the whey instead of lemon to curdle it. The whey stays fresh for up to a week in the fridge.
Notes:
Interested in more DIY kitchen tips? Try making yogurt at home or making flaxseed powder at home.
Nice! So much one can do with a gallon of milk turned into paneer. What are you cooking up with it?
Paneer butter masala and chapatis on my menu :)
thanQ, I like it, try to do it.
I hope it worked well for you srinivas.
i am 16 year year old . i like making dishes at home . when i was alone in house i used ur method of paneer making n it worked
Great to hear that feedback from a young reader. Thanks amogh.
Hi – What does toned milk means , we always use 2% at home, should I get full / regular milk.
Thanks
Toned milk has about 3% milk fat. More on the Heritage foods site, I use their milk usually.
I think you’d get tastier paneer with full / regular milk than with 2%.