Homemade Paneer
Paneer is a staple in any Indian household. It is so versatile, the possibilities are endless. I’ve marinated it in Roasted Cilantro Mint Chutney and grilled it over the BBQ, you can also grill it and use it as an addition to a salad, make Paneer Cabbage Cups, Matar Paneer, and most famously known Palak Paneer.
It may sound daunting but making paneer at home is actually very easy. There’s literally 2 ingredients involved – milk, and an acidic agent to separate the curd. I like homemade better than store bought because you can choose which type of milk you want (low-fat or full-fat) and there are no preservatives like in the store bought ones.
How to make paneer at home:
Step 1: Boil the milk
Step 2: Add in your acidic agent and keep stirring to help the solids separate from the whey
Step 3: Drain the whey so you have just the solids left over
Step 4: Rinse the solids to remove smell and taste of acidic agent
Step 5: Squeeze out excess water and hang the paneer to remove moisture
Step 6: Mold the paneer into desired shape
Step 7: Remove the block of paneer from the cheesecloth and use as desired
Notes:
1. I suggest double lining the cheesecloth so that it is more sturdy and holds the paneer well when draining. This is the cheesecloth that I use and love!
2. Acidic agents that can be used are lemon juice or vinegar. I’ve found vinegar works better with curdling the solids without leaving behind a tart taste in the paneer
3. Keep the acidic agent close by so you can use it as soon as the milk is ready so it doesn’t boil over.
4. If you need to add more acid, add a teaspoon at a time. Adding too much can make the paneer rubbery
From my kitchen to yours, I hope you have fun and enjoy making your own paneer!
