Homemade Paneer | How to make Paneer at home or Indian Cottage Cheese recipe with step by step pictures and instructions are given below. Paneer is a fresh cheese used in a wide variety of Indian recipes, made by heating and then curdling milk using vinegar, lemon or curd. It’s very mild and milky in flavor, white in color, and its texture is soft, spongy. This texture helps it to absorb the flavors of gravy or marination. It is made with cow milk or buffalo milk. Paneer is in a category of fresh, non melting cheeses. So, substitutes for paneer are tofu, feta cheese.
Paneer is usually cut into cubes before using it in dishes like gravies and curries. Because it is a non melting cheese, even we can grill cook too ex: paneer tikka. Using paneer we can make dishes like palak paneer, butter paneer, paneer makhani, paneer tikka, paneer pakora, matar paneer etc.,
How to Store Paneer:
The best way to store paneer is in a container filled with water. Keeping the paneer submerged in water prevents it from drying out and turning rubbery when heated. In the refrigerator, for up to a week. To retain its freshness, change the water every 1 to 2 days.
Ingredients Used:
Whole milk, Curd.
Methods:
How to make Homemade Paneer Recipe:
- Firstly whole milk to a rolling boil, let it boil for two minutes over medium heat, keep stirring to ensure the bottom doesn’t burn.
- While the milk is boiling add 1/3 rd cup of curd or 1 tbsp of lemon juice. Keep stirring for 1 to 2 minutes.
- Within few seconds, you’ll start to see lumps of white milk separating from a thin, greenish liquid called whey. At this time add in the cold water , that helps to slow down the cooking process and ensures that the paneer will be soft.
- Now the mixture is poured through a strainer lined with cheese cloth, cotton cloth or muslin.
- Should not throw the whey water, it can be used for making chapati.
- Now the Paneer is collected in the cotton cloth.
- The cloth containing the curds is loosely gathered and washed with cold water or running tap water by dipping it in a bowl until the liquid appears clear.
- Wash the collected paneer in running tap water. You can choose any one method from it.
- Now the cloth is twisted tightly to squeeze out the excess liquid, the curds are formed into a flat disc shape.
- Now place a heavy object such as motor pestle or iron box on top of it. Keep it for 30 minutes.
- Finally the homemade paneer, Indian Cottage Cheese is ready to eat.
Paneer Recipes:
For other recipes: Yummy ashas kitchen, Breakfast Recipes, Meals Recipes, Rice Recipes, Rasam and Sambar Recipes, Side dish or Palya Recipes, Gravy and curry Recipes, Non Veg Recipes, Millet Recipes, Podi or Powder Recipes, Chutney Recipes, Appetizers, Desserts and drinks, Cakes and Baking, Salads, Others.
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How to make Homemade Paneer Recipe:
Homemade Paneer | How to make Paneer at home
Homemade Paneer | How to make Paneer at home or Indian Cottage Cheese recipe with step by step pictures and instructions are given below. Paneer is a fresh cheese used in a wide variety of Indian recipes, made by heating and then curdling milk using vinegar, lemon or curd. It's very mild and milky in flavor, white in color, and its texture is soft, spongy. This texture helps it to absorb the flavors of gravy or marination. It is made with cow milk or buffalo milk. Paneer is in a category of fresh, non melting cheeses. So, substitutes for paneer are tofu, feta cheese.
- Pan
- Strainer
- Muslin or cotton cloth
- Container to store
- 1 Liter Milk
- ⅓ cup Curd
-
Firstly whole milk to a rolling boil, let it boil for two minutes over medium heat, keep stirring to ensure the bottom doesn't burn.
-
While the milk is boiling add 1/3 rd cup of curd or 1 tbsp of lemon juice. Keep stirring for 1 to 2 minutes.
-
Within few seconds, you'll start to see lumps of white milk separating from a thin, greenish liquid called whey. At this time add in the cold water , that helps to slow down the cooking process and ensures that the paneer will be soft.
-
Now the mixture is poured through a strainer lined with cheese cloth, cotton cloth or muslin. Should not throw the whey water, it can be used for making chapati.
-
Now the Paneer is collected in the cotton cloth.
-
The cloth containing the curds is loosely gathered and washed with cold water or running tap water by dipping it in a bowl until the liquid appears clear.
-
Wash the collected paneer in running tap water. You can choose any one method from it.
-
Now the cloth is twisted tightly to squeeze out the excess liquid, the curds are formed into a flat disc shape.
-
Now place a heavy object such as motor pestle or iron box on top of it. Keep it for 30 minutes.
-
Finally the homemade paneer, Indian Cottage Cheese is ready to eat.
- In the place of curd we can add in a 2 tbsp of lemon juice too.
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