We are so used to picking up that block of Paneer from the supermarket, that we never think about how easy it actually is to make it at home.
This recipe will banish all those fears and you will have 100% creamy fresh beautiful paneer made at home- the easy way.
- Whole Milk- 1 litre
- Lemon juice- 1/2 lemon or Yoghurt- 4 to 5 tbsp or white Vinegar- 2 to 3 tsp
Boil the milk on a slow flame while stirring constantly.
2. When the milk starts boiling, add the lemon juice or vinegar.
See how the milk starts curdling instantly? If all the milk doesn’t curdle, add some more lemon juice. Keep boiling on a slow fire till all the milk has curdled and the greenish whey separates like in the picture.As soon the milk completely curdles, remove from fire.
Strain all the whey using a large strainer. The whey is extremely nutritious and can be used in dals, to make roti dough and a lot of people even drink it with a pinch pf salt.
Now the fun past- actually making the paneer. If you can lay hands on one of these little boxes with holes, they are ideal for shaping the paneer because you get a sort of roundish bock. This one was gifted to me by one of my friends from Delhi. If you don’t, just use a clean muslin cloth.
Wrap the paneer in it and put a weight on top, something that will weigh it down and force out all the water.
I popped the paneer into the box and for weight, just used my pan containing all the whey. See how the water starts trickling out? The same thing will happen even if you use a muslin cloth.
Leave for a few hours and then refrigerate overnight.
Trust me, it will be firm the next day.
Gently prise it out of the mould, or the muslin cloth, whatever you have used.
This paneer will easily stay fresh for 3-4 days in the fridge.
Gently with a sharp knife, cut into cubes or rectangles.
There.. beautiful pieces of paneer all ready for you- no need to fret if you don’t get any paneer close by- all you need is milk and a lemon.
This paneer can be refrigerated for 3-4 days or frozen for 2 months.
Let me know how you get on!
Always use whole milk- why? You get a lot more paneer and definitely softer!