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!
Homemade Paneer
Ingredients
- 8 c milk
- 1/4 c vinegar or freshly squeezed lemon juice
- cheesecloth
Instructions
- 1. On high flame, in a deep pot, bring milk to a boil, then reduce heat to med-low. Keep stirring constantly for about 3 minutes.
- 2. Reduce heat to low and add in vinegar or lemon juice. Continue stirring so it doesn't stick to the bottom of the pot. You should see the solids separate from the whey within a minute.
- 3. Turn off heat and remove pot from heat.
- 4. Line a colander with the cheesecloth and pour the contents into the cheesecloth.
- 5. Rinse with cold water to remove odor and taste of acid.
- 6. Squeeze the cheesecloth to remove as much excess water as possible.
- 7. Tie the cheesecloth to your kitchen faucet and let it stay there for 30 minutes to remove excess whey.
- 8. Remove cheesecloth from the faucet and twist into a round or square shape. Place it on a plate and put about 5lbs weight on top. I usually use a few canned foods cans. This will further help remove any excess moisture and whey. Leave for 30 minutes.
- 9. Unwrap your paneer and slice into cubes and use in any of your favorite paneer recipes!
