Paneer also called as Cottage Cheese is used to prepare lots of delicious dishes in Indian Cuisine. I have shared a very simple method for How to make paneer / Homemade Paneer Recipe with step by step pics, a short YouTube video and lots of tips. Usually I prepared some paneer dishes, at least once in a week as both my kids love it. I never used to buy paneer from stores as it is fully loaded with preservatives for a longer shelf life and its quiet expensive too. If you are worried about that paneer prepared in home breaks when cooking, just knead it with little cornflour and slice it the next day. Please read the recipe till the end to know more details……
Checkout my youtube video for this recipe
- 1.5 Litre Milk
- 1.5 tbsp Lemon Juice
First measure and keep milk - lemon juice by side. To a heavy bottomed pan / non - stick pan, pour the milk. Then boil the milk in medium flame.
Stir it now and then to prevent burning at the bottom. When the milk rises, add lemon juice.
When the milk starts to curdle, switch off heat immediately. (Don't cook further, otherwise the paneer turns hard).The curds start to float on top and the whey water separates. (If it does not gets curdled, pour little more lemon juice at regular intervals). Allow it to settle down for a 1 minute. Place a strainer over a wide bowl and line it with a thin cloth / cotton cloth or muslin cloth. Then pour the milk solids.
Gather the cloth together and gently squeeze the extra whey water. The collected curds is the chenna, which is used to make rasagulla. Pour water over the chenna, rinse it well, to remove the lemon flavour and taste.
Squeeze again gently to remove the excess water.
Place the cloth with chenna in a wide plate. Shape them into rectangle / square shape and fold the cloth tightly to get neat shape. Then place a heavy object over the shaped paneer for 1/2 an hour to set. Now open the cloth and the paneer is ready. You can even place the paneer in chilled water for 2 hours to get better texture. Refrigerate it immediately, as it makes the paneer firm and to avoid spoiling.
2. Lemon juice can be replaced with same quantity of vinegar or 1/4 cup of curd.
4. Always switch off flame immediately, when the curdling starts, else the paneer turns hard.
7. If using curd, no need to rinse. Also curd lends more softness to the homemade paneer recipe.
8. The remaining whey water can be used to make soft chapati / roti or phulka.
9. Also this whey water can be used to prepare the next batch of paneer. But refrigerate it till use.
10. Shelf life of this paneer is 5 days under refrigeration.