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One of my reader named Nancy Mosher requested this recipe for homemade paneer since she couldn’t find it anywhere in the place she live.So this post is for her..Many of you think that making paneer is so hard and needs so much effort, but actually speaking it is not a big deal..It is so much simple and easy to make your own cheese.
While making this paneer, you will get the water which is left from the curdled milk..That is called as whey water,it is so healthy..you can use it to make all kinds of stuffs..Don’t throw that away..You can make rasam out of it or use that water to knead chapati dough.You can use that in your dishes..So hope this helps out…So try it and let me know what you think..
Preparation Time : 10 mins
Cooking Time : 5 mins
Resting Time : 30 mins to 1 hour
Makes : 250 grams
Cooking Time : 5 mins
Resting Time : 30 mins to 1 hour
Makes : 250 grams
Ingredients:
Full Fat Milk – 2 liter
Yogurt / Curd – 3 to 4 tblspn (RECIPE HERE)
(Instead of yogurt, you can use lemon juice or vinegar, if using them, you will need only 1 tblspn to 2 tblspn)
(Instead of yogurt, you can use lemon juice or vinegar, if using them, you will need only 1 tblspn to 2 tblspn)
Method:
For making paneer, bring milk to a boil, once it reaches boil, add in curd and keep mixing, it will start to curdle, if it didn’t curdle add in more yogurt.
Now place a sieve over a bowl, line it with clean cheesecloth or white cloth.
Pour the curdled mix over the sieve and once it is poured in, take the curdled mix carefully and run it under tap water really well.
Now tie it like a bundle, and place a heavy thing over it. Press it often to remove the water as much as possible. I left it for 30 mins and i got a beautiful block of paneer.
Cube it out and paneer is done.
Notes:
1)The whey water which you get is very nutritious, use that for kneading chapati dough or making rasam.
2)You can use lemon juice or vinegar to curdle milk.
3)Wash the paneer really well in cold water, so the excess sourness goes off the paneer.
4)You can crumble the paneer, or cut it as you like.
Pictorial:
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| lets start by making paneer You will need full fat milk and some yogurt/ curd |
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| Take milk in a sauce pan and bring it to boil |
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| now it has started to boil |
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| add in yogurt |
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| you will see the milk will start to curdle, if it didn’t curdle add more yogurt |
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| Look how the milk has curdled |
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| Now it has completely curdled |
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| U will see greenish whey separating from the mix |
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| Place a sieve over a large bowl |
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| line the sieve with some cheesecloth or clean white kitchen towel |
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| pour the mix in |
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| gently remove it |
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| this is whey water, which is very very nutritious. You can use this to knead your chapati dough or make rasam using this..Please dont throw it away |
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| Now wash the paneer in running tap water, I used a bowl of cold water and washed the curdled mix really well |
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| I changed the water three times and washed really well.. The easy way is to run some tap water over this. |
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| Now bundle it up and place a heavy weight over the packed milk solid |
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| After leaving it for 30 mins. This is what i got, a beautiful block of paneer / indian cottage cheese |
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| Cube it out |
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| Use this fresh paneer in your curries.. |
Click on the image for paneer recipes..
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I have made this once before. Indeed it is very easy. I think it can be done with vinegar as well as lemon juice.
very useful post….superb
veryhelpful…….
What a really good post, Aarthi- lots of people don't understand how easy it is to make your own fresh cheese. Guess what? My recipe for paneer is exactly the same as yours! I too prefer lemon juice to vinegar, as it gives a fresher taste. My favourite is matar paneer and paneer pakoras. Do you have a paneer pakora recipe on your site? You made me want to go make some now 🙂
I will definitely try this, it sounds so easy as you say. Thanks Diane
I will definitely try this, as you say it looks so easy. Thanks Diane
i love fresh homemade paneer. I like your picture tutorial.
Dear Aarthi, This was truly interesting. I bet it is delicious. Blessings, Catherine xo
Wow; I am impressed.
Rita
Beautiful! I actually have to make all of my Paneer…because it's not sold in stores anywhere around here. I love how simple and satisfying the process is, though. Great tutorial 😀
So useful post !! perfectly done !!
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This has a become a must in all blogs due to friends request. They tend to try it when someone we know has made it. The CHilly panneer linked to this post looks so good !!
A very good presentation of paneer recipe….good one dear!!!
Such an informative post with lovely pictorial instructions.
I make homemade ricotta the same way, only without the pressing it into a block part. I order paneer in Indian restaurants a lot, so I'm happy to know how to make it, thanks!
I like this recipe very much. It's similar to some spanish homemade cheese recipes. I love it! Best regards.
Wow! Fabulously homemade Paneer Dear
Thank you so much for showing us all how you make paneer. This is quite similar to how I've made it in the past, but it's great to read your instructions so that I can fine-tune the way I make it. Your step-by-step photos are really helpful. The paneer looks so pretty on that pinkish-red dish. I really like cooking with paneer, so am very happy to read your instructions as well as all your great recipes using it. Thanks again.
Very helpful post Aarthi..
very useful post, homemade paneer sure is best..
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perfect Aarthi…i have also a planned post…i tried with vinegar but realized lime juice gives much smoother texture
The home made paneer is actually really good & tasty! good one 🙂
This is so easy! I will definitely try it!
Homemade paneer is always best…nice stepwise explanation…
Looks wonderful
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i make it exactly this way too… helpful post
I make the paneer in the same way as you. I like the way you have managed to get good sized cubes, Recently – I added some ginger to the paneer mixture just before putting it in the muslin cloth. I am hoping that it gives the paneer a good flavour.
Thanks so much Aarthi…you totally rock..you have all the answers to the queries of amateur cook like me..keep up the good work..love Mayuri.
Thanks so much Aarti…you are a great help to amateur cook like me..Love Mayuri.
I make paneer with sour curd or buttermilk. the resulting paneer tastes sweeter and is softer than using lime juice or vinegar. you'll have to add curd/buttermilk till the milk curdles and keep stirring.
approximately how much paneer (in gr) will result from 2 liters of milk?
Can I freeze this if I want to make a double/triple batch?
@Happy CookingYou will get around 200 to 250 grams. Yes you can freeze it.
@Happy CookingYou will get around 200 to 250 grams. Yes you can freeze it.
How do you make cube .do u roll it before cutting
How to cube it
Tip..
instead of lemon juice u can use curd… so that the paneer becomes more soft n increase in quantity olso…
@umm nuhano just cut it as it is
U can make paneer from the milk water which is left while making butter out of fat milk(malai).
What is the shelf life of this paneer..should i have to chill lr feeeze it?
@ShebaYou can keep it in a air tight container in fridge for 2 to 3 days and upto a month in freezer
Hi Aarthi ur recipe of home made paneer is toooo gud . Can u pl suggest me that can i use tonned milk instead of full fat milk. Because my elder daughter cannot consume full fat milk or eatables contain full fat cream .
Thanks n Regards
@Anonymousyes u can use toned milk, but you will get less amount of paneer
Should we add curd after switching off heat ???or
while boiling ???
@Anonymousadd curd when it is still on heat
Very nice blog…
I make paneer at home but that was loose can't out crumbled
.. Thank you for the idea if keeping weight above that would give me the cube I need.. Thank you so much for sharing the recipe..
Hi Arthi. I tried this paneer. Everything came out good but while cutting into cubes it's scrambled. What mistake I did
Set it for some more time.
It looks easy but hope it is actually too. I will definitely try this at home.Thanks for sharing
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Hello aarti.thanks fr the recipe..i hav tried the same using lime juice and it came out well. But when i tasted it, it had the flavour of lime juice.where did i go wrong.also i had read somewhere that we can use the whey water to curdle milk instead of lime/yoghurt, which will yield much softer and tastier paneer. Pls suggest
I wanted to make this for sometime… Tried yesterday and it is very good..Itry s lot o your recipes and they taste so good:+)
Hi.. Whenever i make paneer, it came out well. But when i used it any gravy, it spreads. So can u give any tips how to keep panner tight