PANEER

Paneer or Indian cottage cheese is a most popular and, one of the main ingredient used in Indian cuisine. It is used in making sabzi, curries, pulao and many more dishes.

Paneer is made by curdling cow’s milk with either, lemon juice or vinegar. It has a soft texture and doesn’t melt like other kinds of cheese. It is a great source of protein and calcium and, is one of the most commonly preferred dish by vegetarians.

ABOUT THE RECIPE:

We use homemade paneer for most of the paneer recipes that we make. It is really easy to make and, has a soft texture than a store bought paneer. I’ve used paneer maker to make this recipe but, it can also be made without a paneer maker. Also, I’ve made paneer using lemon juice. Vinegar can also be used instead of lemon juice.

*Around 250 gms of paneer can be made with 1 litre of full fat milk.

INGREDIENTS TO MAKE PANEER:

• COW’S MILK – 1 LITRE
• LEMON JUICE – 1 NO.

HOW TO MAKE PANEER:

• Place a muslin cloth onto the paneer maker and keep it ready.

• Add 1 litre of milk to a pot and, let it come to boil.

• Once it starts to boil, add the lemon juice to it and, mix well.

• It will start to curdle as soon as the lemon juice is added to it.

• Once it starts to curdle, turn off the flame. It changes color and curd separates leaving behind a yellow colored liquid. This is the perfect consistency.

• Pour it into the paneer maker. Yellow colored water in it will be drained through the holes in the paneer maker.

• Gently wash the paneer with normal water. The normal water also gets drained through the holes.
• After washing it with water, fold the muslin cloth over the paneer.

• Place the lid over it and, press it so that the remaining water gets drained.

• Place a heavy object on the top of it and, let it rest for an hour. This helps the water from the paneer gets drained completely.
• After 1 hour remove the muslin cloth and, transfer the paneer to a plate.

• Cut it to the desired size and shape.

*IT CAN BE STORED IN THE FREEZER FOR UPTO 6 MONTHS.

FRESH HOMEMADE PANEER IS READY.

IT CAN BE USED TO MAKE ANY KIND OF SUBZI, CURRIES, PULAO AND MUCH MORE.

I’VE USED THIS PANEER TO MAKE PANEER MASALA.

VARIATIONS:

• Vinegar can be added instead of lemon juice.
• I’ve used full fat milk but, it can also be made with skimmed milk for a lower fat option.
• Making paneer with paneer maker gives perfect shape to the paneer. If perfect size and shape is not necessary, it can also be made without a paneer maker.
• Using muslin cloth in a paneer maker is not mandatory. Adding muslin cloth to the paneer maker gives smooth sides to the paneer.

MAKING PANEER WITHOUT PANEER MAKER:

Pour the curdled milk to a muslin cloth, wash it with water, squeeze the excess water and place it on a strainer. Keep a heavy object over it to drain the water completely.