Homemade Paneer Recipe
You must try this super simple and easy method to make paneer at home. You will love yourself the most once you have tried this homemade paneer recipe.
Homemade Paneer Recipe is a simple dish to make at home. All you need is a heavy saucepan, milk, lemon and a fine mesh strainer. Why buy paneer from the markets when you can make it right in your own kitchen. Paneer us an all time favorite cheese in India is used in ever so many dishes.
Be it main course, an appetizer, a sweet, it has continued to stay as a favorite through generations.The soft juicy nature of paneer enables it to absorb the various flavors and spices as required for a recipe.It is also high in milk protein, so much so it can be a perfect snack for children flavored with rose water or as per taste. Curdled milk is also called chenna/cottage cheese. Flattened chenna is Paneer.
Note: If a recipe asks for crumbled paneer, you don’t have to go through the process of pressing the chenna down with a weight. You can use the strained chenna as it is. You press it down only in a case when you need to cut it in a particular shape.
200 grams Servings
- 3 liter Milk
- 4 tablespoons Lemon juice , or 4 lemons
How to make Homemade Paneer Recipe
To begin making the Homemade Paneer, into a heavy bottomed pan, pour the 3 liters of milk. Turn the heat to high and wait for the milk to come to a boil.
When the milk begins to boil add in the freshly squeezed lemon juice. You will notice that the milk begins to curdle separating the milk into cheese and whey.
The cheese is also called the chenna. Turn off the heat and allow the cheese to rest in the whey for about 5 minutes.
Now that that chenna is rested for about 5 minutes , we will separate the whey and the chenna using a thin sieve strainer and a muslin cloth.
Press down the chenna using a flat spatula to drain the excess water and give the paneer a shape.
Fold the muslin cloth, place it on a flat plate with a larger plate below it. Next place another heavy weighted object over this chenna in muslin cloth.
Refrigerate this entire set up for about 2 hours to get a firm paneer. You will notice that the bottom plate has collected some whey and the paneer will be firm after two hours of weight pressed over it and also along with refrigerated.
At this stage, you can remove the muslin cloth and cut the paneer into pieces and use it as desired. Here are 100 Paneer Recipes that are easy to cook and delicious too.