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Writer's pictureNandini R Kini

Home Made Paneer







Ingredients


1 ltr full-fat milk / full cream milk

2 tblsp vinegar / or lemon juice


Materials required:

Thin muslin cloth or cotton napkin

Some bowls and a heavyweight




Procedure

  • Boil milk in a heavy saucepan on a medium-low flame

  • Stir occasionally to prevent from burning and forming cream/malai on top of the milk

  • Meanwhile, take a bowl and place one strainer on the pan, line the strainer with a clean muslin cloth or cotton napkin

  • You can line the pan directly with the cloth

  • Once the milk comes to boil, simmer the flame and pour one tblsp vinegar or lemon juice

  • Stir continuously till the milk curdles, keeping the flame on low

  • You can add some more vinegar to coagulate the milk and water separate completely

  • Once the milk curdles completely don't boil it more. Remove immediately from the flame and strain it

  • Switch off the flame and immediately pour the entire mixture in the strainer lined with a muslin cloth

  • Carefully gather the edges of the muslin cloth as the coagulated milk mixture will be very hot

  • Immediately run some cold water on the gathered muslin all over

  • Gather muslin cloth edges tightly and place them back on the strainer, keeping them on a plate

  • Keep some heavy weight on top of the muslin for 20- 25 minutes

  • Paneer will set after 30 minutes, cut it into cubes.

  • Always immerse the paneer cubes in some fresh water, in a container, close with a lid and store in the fridge.

  • The paneer stays fresh for 2-3 days in the fridge.

  • Soak the paneer in warm water, once you remove it from the fridge before you use it in making many dishes.



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