If you are looking for how to make paneer at home, check out this recipe for homemade paneer in 15 minutes with step-by-step photos.
Paneer or Cottage Cheese has a special place in Indian cooking. These are protein-rich dairy products and very tasty. In Indian cuisine, paneer is used in almost all types of food. You make appetizers, main course, paratha, even desserts, it's a complete winner in all foods. It's one of the significant sources of protein for vegetarians.
When we buy paneer from market we can not guarantee the quality of milk and paneer. We don't know whether the paneer we are buying is fresh. If the paneer is not of good quality or fresh, the whole taste gets spoiled. They may taste slightly bitter and more sour, chewy if not fresh.
So I prefer to make them at home. It does not take more than 20 minutes. Again you will have best quality paneer available with minimum efforts. I usually use vinegar to curdle the milk to make paneer. Alternatively, you can also add lemon juice, curd, and buttermilk for the process. However, using curd and buttermilk yields softer paneer.
It's easy to prepare and takes less than 30 minutes to prepare. It took me precisely 20 minutes to do everything. The setting process takes 15 - 20 minutes.
Tips for making soft paneer at home
- Use whole cream milk as it gives paneer of the best quality. And it will be soft as well. Don't use skimmed milk or toned milk for this recipe.
- Use curd or buttermilk if you wish for a softer paneer.
- If using lemon once you remove from hot whey wash them once to remove the taste of lemon.
- Once milk curldles completely and separates from whey, turn off gas stove. Otherwise, the paneer will be hard and chewy.
Storing homemade paneer and re-using
You can make paneer and store it for further use (in 2 - 3 days). To keep it soft, you can keep them in water and store in refrigerator. Similarly when you take out for your preparation, keep it in luke warm water. Even if you are buying from stores, dip it in warm to hot water for 10 minutes before using paneer. This makes the paneer softer.
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Recipe For Homemade Paneer, aka Cottage Cheese
Homemade Paneer | Cottage Cheese
Equipment
- 1 Large pot
- 1 seive
- 1 Muslin cloth
Ingredients
- 2 ltr Full fat milk
- 3 tbsp White Vinegar + 5tbsp water
Instructions
- Heat milk in a heavy bottom pan.
- Bring it to a boil.
- Add vinegar and wait till it curdles.
- If it's not completely curdled then add some more vinegar to this.
- Wait till paneer separates from the whey (greenish or whitish liquid)
- Turn off gas. Strain it with help of a muslin cloth.
- Run some fresh water on it to get rid of that taste of curdling agent.
- Carefully squeeze it to get rid of excess liquid from this.
- Place it in a container along with tied muslin cloth (as shown in picture).
- Place a heavy object on top of it to set properly.
- After 15 minutes, remove this from cloth.
- Paneer is set now. Cut it into desired pieces.
- Homemade paneer is ready.
Notes
Nutrition
How to make soft paneer at home
1. Take milk in a heavy bottom vessel. Bring it to a boil.
2 Once milk boils, pour in vinegar (or whatever agent you use). Stir well.
3. Milk starts to curdle.
4. Check if it's wholly separated and separated from the whey.
5. If it's not entirely curdled, add some more vinegar.
6. Strain out from whey and wash with fresh water once.
7. Put it in a muslin cloth and squeeze out excess water.
8. Keep some heavy weight on it. Keep this for 15 minutes to set.
9. Remove after 15 minutes.
10 Cut into desired pieces.
Homemade Paneer is ready for use.
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