Food And Drink

How to Make Paneer at Home


Paneer is a type of unsalted white mozerella commonly used in Indian recipes. This product is made by curdling heated milk with lemon juice. Contrary to other types of white cheese, paneer doesn’t melt when heated. It has a crumbly, moist texture and a delicate, milky flavor. Because this cheese will be vegetarian-friendly, it suits meat-free dishes in addition to curries. Want to make your own paneer at home? Here is a simple paneer recipe to try:

You requires:

8 cups whole milk
? cup lemon juice


Making the Cheese

In a large pot, cook the milk into a boil. Add the lemon juice gradually although mixing the milk. Immediately after 10 to 15 minutes of combining, the milk will start breaking up from the whey. Wait until any curdled milk is completely separated from the whey before switching a stove off. Once you switched off the stove, let the weed sit for a few minutes.

After letting the milk and whey are a symbol of a few minutes, line a colander together with cheesecloth or thin cloth. Position the cloth over a large bowl. Now, pour the milk products solids and whey into your colander. Carefully take the opposite finishes of the cloth and wrap them together. Lift the fabric out of the colander and give it a superb squeeze to remove as much water as possible from the cheese.

Hanging the Cheese

Get a wide-mouthed jug; slip a considerable spoon across the brim from the jar to hang the cloth while using the paneer from the spoon handle. Get away from the paneer to hang inside the container for at least 30 minutes. Now, take out the bundle from the jug in addition to open it. Carefully untie the knot of the paneer bundle and collapse the cloth smoothly across the take advantage of solid. Place a heavy fat on top of the paneer and leave that for for at least 30 minutes.

After 30 minutes, the particular paneer should be dense and organization to the touch. Now open the fabric, and cut the paneer towards desired cubes. It is now pre-made.


Do not throw away the whey protein. You can save it to make chapatti money or as stock regarding curries and soups. If you are not with all the whey immediately, transfer it all to a clean container along with pop it in the refrigerator for later use.

If you need a firmer paneer to get tikkas, add about half a tsp of of all-purpose flour to the paneer after suspending and kneading it softly into a dough. Flatten the particular cheese on a baking course and pop it inside the fridge to chill for about an hour. After an hour, take it off a fridge and cut into cubes.

Although paneer is unsalted, you can also add salt to adjust the flavor. Just make sure to add the salt after the hanging process, not before. Then, knead the cheeses before popping it within the fridge to chill.

Finally, if you do not get lemon juice or vinegar, feel free to use lime juice or other acid juice as a substitute.

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