How to make Paneer
Making this 2 ingredient Indian cheese at home is super easy with this recipe. You will have a block of fresh milky and delicious soft paneer in no time.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- 2 liters (8 cups) full fat milk
- 2 to 3 tablespoons vinegar (or lemon juice or ½ cup yogurt or 4 to 5 grams citric acid diluted in 1 cup water)
Equpiment needed
- 1 colander (strainer)
- 1 cheese cloth (muslin cloth or fresh handkerchief)
- 1 large bowl (to collect whey)
- 1 to 2 heavy objects
How to make the recipe
- Heat Milk: Pour milk to a heavy bottom pot & bring it to a gentle boil on a medium heat. Stir occasionally to ensure the milk doesn't get scorched at the bottom.
- Curdle Milk: When the milk comes to a boil, turn off the stove and stir in 2 tablespoons of vinegar. You should see the milk begins to split, separating the solids and the whey. If done correctly, whey should be clear or yellowish but not milky.
- Troubleshooting: If the milk did not curdle fully or still looks milky, stir 1 tbsp more vinegar. Boil on a medium heat till it curdles fully. Turn off immediately and do not overcook else paneer can become hard.
- Strain & Rinse: Place a colander over a large bowl to collect the whey. Spread a cheese cloth over it. Transfer the paneer and the whey in 2 batches. Pour cold water all over the paneer to rinse off the vinegar really well.
- Drain the Liquid: Gather the edges of the cloth in your hand and bundle the paneer to form a round shape. Squeeze off any excess liquid. Make a knot and hang the paneer for 30 mins to drain completely. (see post for pictures)
- Set the Paneer: Remove the knot and twist the edges of the cloth. Place bundle on a flat colander or a wooden board. Press down the cloth & place a heavy object (like a cast iron pot & rice bags) on it. (check the video below) Let the paneer set at room temperature or in the refrigerator (if hot) for 3 to 4 hours,
- Dice the Paneer: Unpack the cheese from the cloth. You will see a dent and it is normal. Cut the paneer to 1 inch cubes. Refrigerate in a air tight container and use within 2 to 3 weeks or freeze up to 3 months.
- Recipes to try: Use the diced cheese in curries, kebabs or rice pilafs. You may check out these 60 amazing Paneer Recipes for ideas.
NUTRITION (estimation only)
Calories: 293kcal | Carbohydrates: 23g | Protein: 16g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 59mg | Sodium: 185mg | Potassium: 732mg | Sugar: 23g | Vitamin A: 791IU | Calcium: 600mg
