Then begin to heat the milk on a medium-low flame. Homemade paneer stays fresh for 2 to 3 days in the fridge in an air-tight container. Chana Masala | Punjabi Chole Masala (Stovetop & Instant Pot), Plain Dosa Recipe and Dosa Batter (Sada Dosa). Use a heavy object having 500 to 600 grams weight. COOKING NOTES ON HOW TO MAKE PANEER. While defrosting keep the paneer in warm water or let it defrost at room temperature. It should start to curdle straight away. This very easy and simple post shows you ‘How to make Fresh Paneer at Home’. Thank you for this and all other recipes. While adding salt ,you can add spices , masalas , herbs while making paneer making – before placing it under heavy object you can mix finely chopped coriander leaves or chilli flakes or roasted jeera pwdr or grounded black pepper or mint leaves or kasoori methi  or even finely chopped colourful bell peppers etc of your choice. Freeze paneer for a month or two. Use the paneer right away to cook, or you can refrigerate it for later. Step 2. You can also use rose water and egg white for more amazing results. For the uninitiated, Paneer is an un-aged, fresh, non-melting cheese made by curdling milk with a vegetable-derived acid, such as lemon juice/lactic acid/citric acid/tartaric acid/alum or sour whey. The milk must curdle completely before you can make paneer. glad to read your comment. To soften hard paneer , place it in warm water for sometime. Strain the curds in a cheesecloth, drain for 1 hour, then press into a square with a weighted plate. Remove it from the heat and leave it to stand for 10 minutes to give the acid time to completely separate the curds and whey. To make paneer, all you need is whole milk, vinegar and cheese cloth. If you are using very cold milk like refrigerated one, then start boiling it on low flame until it becomes warm, and then turn on the flame a little to reach medium heat. Home made paneer is best for paneer bhurji. No more frozen stuff. Then begin to heat the milk on a medium-low heat. This easy homemade paneer recipe creates the softest, most tender paneer cheese from scratch – with no preservatives or special additives needed. Once you have collected the ingredients, follow these steps : To make paneer with spoiled milk, make milk in a pan and bring it to a boil on medium flame. This method tends to produce a softer, more loose texture. Easily refrigerate the whey for up to 5 days in an airtight container. £3.75, Amazon; A stainless steel sieve to rest the muslin over, £8.99, Amazon; A 1l pyrex jug to measure milk. thanks sabrina for the sharing this as well as the rating. That’s it! 13. Whey can be added raw into fruit smoothies, juices and even soups. 5. First, rinse a large, heavy duty pot with water to ensure that it is completely clean. Turn heat off. You should see the greenish colored whey in the milk. After 30 to 40 minutes the paneer will set. Once the milk boils do not over boil the milk or the paneer will harden. Cool. The milk will begin to curdle immediately. Reduce the heat and slowly add the lemon juice to it, stirring the whole time. Method: 1. Then cut into stripes using knife. This makes Paneer hard and if we use it in our dishes then we don't get the yummy softness of the Paneer. 7. Freezing Paneer: Paneer … Step 1. Add vinegar -water, which will separate the curds from the whey. Take out the block of paneer and put it in ziploc and refrigerate for an hour. Then line the strainer with clean muslin or cheesecloth, or a cotton napkin. Adding too much of lemon juice or vinegar will also make the paneer crumbly or granular. Turn off the heat right … You can either hang the bundle (on your kitchen basin faucet) or press to form the cheese. So for a softer cheese be sure to take off the weight sooner rather than later. Instagram, By Dassana AmitLast Updated: November 28, 2020, Gluten Free, Vegetarian.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #E8C32A; }4.93 from 67 votes • 243 Comments. Adding too much vinegar/lemon juice will make the paneer hard. Try your fresh homemade paneer to make your favorite Indian curries or you can check my category of Paneer Recipes for more ideas. You could also make Kadai Paneer, Palak Paneer, Paneer Butter Masala, Paneer … (Use … yes sure do try the recipes. Place the paneer on a drip pan and bake in the pre-heated oven for about 10mins. This method only requires 30 to 40 minutes and can be done in the strainer over a pan or bowl. Just keep adding a little at a time until the milk splits. Be sure to follow my tips: Firstly use whole milk or full fat milk when making paneer recipe. Just split milk with something sour like lemon juice, vinegar, or yogurt; strain and then hang or press to set. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions. Make a paste of phitkari powder with water and apply it on the face. 1. Stir the milk when it is curdling so that the curdled milk does not stick to the base of the pan. The longer it sits with the weight the firmer your cheese will be. If you have used curd or buttermilk, then you do not need to follow this step. Alum again is here to save you from it, and the use of phitkari gives you a tight shiny skin. 4. Please do not copy. Try your fresh homemade paneer to make your favorite Indian curries or you can check my category of Paneer Recipes for more ideas. When the milk starts boiling, add the lemon juice or vinegar. Keep it in an air tight container or immerse the paneer block in a bowl of water and keep in the fridge. Mix the milk and cream and pour into a non stick pan. 6. Place it under cold running water to ge… So remove the whey from the plate. 11. Line the strainer with clean muslin or cheesecloth or cotton napkin. Boiling very cold milk on high flame can lend a weird smell to paneer. This homemade paneer recipe post from the archives (May 2012) has been republished and updated on 28 November 2020 with better photos, video and my expert tips and faqs. Thank you! Also known as Indian cottage cheese, paneer is a fresh cheese made by adding a food-based acid to curdled milk. Watch to see the curds separate from the whey, and when they do, stop adding the lemon juice. Stir in the lemon juice (or acid of choice). It can also be added in any gravy or curry as a substitute for water. 2. The curdled milk is strained and pressed in cheesecloth, and the whey is either discarded or reserved for later use. * Percent Daily Values are based on a 2000 calorie diet. In this case also add 1 to 2 teaspoons more of the food acid and stir again. While doing this more of the whey will be strained. Here are just a few ways to use the whey from the paneer-making process: Want to make sure your paneer is perfect every time? £25.99, Amazon The alternative options you give are also very useful and practical. Place a strainer on the pan. Now it’s time to add the one food acid of your choice: The amount of acid needed will depend on the quality of milk used. Simply cool and mix with water before watering your plants. Now if you want your paneer just like storebought, read following instruction to make your paneer smooth just like cheese. 8. The milk has to curdle completely. I tried making paneer for years. Carefully gather the edges of the muslin as the coagulated milk mixture will be very hot. This ensures that the lemon or vinegar flavors are also rinsed with the water. 3. Can you use lime juice if you don’t have lemon? 12. Here’s how – How To Make Paneer Make fresh paneer at home with only a few simple ingredients. However, it should be noted that there will be a hint of flavor in the whey from whatever food acid agent is used. 1 litre milk will give around 150 – 200 gms paneer depending on the quality of milk. Add milk to the pot. If you made this recipe, please be sure to rate it in the recipe card below. You want to start with whole milk because the texture of the cheese is creamier. Then boil on a medium flame. Open the muslin cloth and cut into cubes and use it or store it in fridge upro 2 days. Enough small talk. Big thanks to you! HOMEMADE PANEER RECIPE WITHOUT ALUM – https://maryzkitchen.com/make-paneer-home/, FOR MORE RECIPES CLICK ON THE NAMES  BELOW :-, For more tips ,tricks,videos, recipe , amazing kitchen Appliances like our facebook  page   –  https://www.facebook.com/virtual.treat.for.foodies, © Copyright 2020 All rights reserved by MaryzKitchen, https://www.facebook.com/virtual.treat.for.foodies. You can check my Chenna Recipe. The description is perfect. Immediately strain it through a strainer . Simple. Even a beginner in the kitchen can do this successfully. After pressing or hanging the paneer, you’ll have a greenish colored whey which is very rich in nutrients. I never had better paneer than this one. Keeping paneer in the fridge also helps to firm it. Alum / fitkari – 1/8 tsp mixed with 1 tbsp water . After 30 to 40 minutes of pressing the paneer is ready. I am so happy to have paneer again… now I can try all your wonderful recipes with it. Line a sieve with a large piece of muslin and place it over a bowl. Hanging the bundle will require about an hour, and should be done over a bowl or in your kitchen sink. It is a simple process that involves first boiling milk and curdling with a food acid, then pressing to form a firm cheese. Then, add 3-4 tablespoons of lemon juice one teaspoon at a time, stirring the milk after each addition. For example, if lemon juice has been used to curdle milk, there will be a bit of sourness in the whey and therefore any dish made with it. In a medium pot, bring Milk to a boil. PERFECT HOME MADE PANEER USING ALUM / MALAI PANEER RECIPE /SOFT PANEER RECIPE BY DISHA LAHORI INGREDIENTS Full cream Milk – 1 litre 3 tbsp Curd Alum / fitkari – 1/8 tsp mixed with 1 tbsp water . In the picture below I’ve used the mortar from my mortar and pestle set. Keep a heavy weight on top of the muslin or cheesecloth for 30 to 40 minutes. thank you piyush. If you continue to simmer the milk after it is curdled for some seconds or a minute, then the paneer becomes grainy and crumbly. You can discard this liquid, but I highly recommend you keep and use it for adding a healthy boost to a number of recipes. After the milk has fully curdled completely and you see a greenish whey, switch off the heat. 3. You can line the pan directly with the muslin, but using a strainer is very helpful for avoiding messes. Amazing recipe as always! You could also make Kadai Paneer, Palak Paneer, Paneer Butter Masala, Paneer Tikka, or any number of delicious recipes. Place it in a muslin cloth , squeeze well  . I used one litre (4 cups) of milk and therefore made roughly 200 grams, or 7 ounces, of homemade paneer. As soon as you see the milk curdle and curds form, stop … To make your own paneer, you will need: A sheet of muslin to drain the curds for the paneer. Like this Recipe?Pin it Now to Remember it Later. It’s my favorite for its mild flavor and freshest tasting cheese. You could even stack up with some plates. Facebook Not only is homemade paneer more wholesome and fresh, it is actually cheaper to make than it is to buy. Add 1 litre (approximately 4 cups) of milk to the pot. Making paneer at home is not a big deal. We buy Paneer from the market and most of the time we need to store it for some days in the refrigerator. And you will get a beautifully set block of paneer which is great for paneer curry recipes like palak paneer and malai paneer or dry preparations like kadhai paneer and paneer … paneer is generally a common source of protein for non-meat eaters or vegetarians and hence it has become an integral part of curries in punjabi cuisine or north indian curries. Hold it in had and keep shaking for excess water to drain out ,just for few mins . YouTube Blocks of homemade paneer can be used to make a variety of tasty dishes, from pakora to curries – and is super yummy to eat by the slice on its own! 3. As the milk heats, stir occasionally so that a skin does not form on the surface and the milk does not burn on the bottom of the pot. Paneer itself is milky, chewy, and delicious in curries (like Saag Paneer, Butter Paneer and Malai Kofta, for example) and store-bought paneer is often laden with icky additives, if you need an extra motivator to try this recipe for yourself. I prefer to make a firmer paneer cheese by pressing the whey out with an object that weighs at least 500-600 grams (or at least 1 pound). The left over whey or paneer water can be used for kneading dough ,making juices ,in gravies, cooking rice or pasta, making soup, pour it into plant pots.It is full of PROTEINS . For this batch of paneer I am using lemon juice as the acid. I have been making paneer from scratch for many years, and cannot remember the last time I bought it in a store. After the milk has curdled completely and you see the greenish whey, switch off the heat and then immediately pour the entire mixture in the strainer lined with the muslin, cheesecloth or cotton napkin. Meanwhile, take a pan or a bowl. Welcome to Dassana's Veg Recipes. Paneer cheese is made in a similar way ricotta cheese is made. If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. Paneer made with toned milk or skimmed milk or low fat milk breaks while cooking and does not set well. Keep reading for some great ideas of what to do with the whey! or vinegar or 3 to 4 tablespoons curd or yogurt, cheese cloth or muslin or a thin cotton napkin, some bowls and a heavy weight object or plates. Leave it for half an hour and wash it with water. 18. You can even line the pan directly with the muslin. Meanwhile, prep your workspace: Place a metal strainer or sieve over another large sauce pot. Take out refrigerated Paneer(Cottage Cheese) and cut them into cubes. Chenna is more moist than paneer. To make paneer, heat 1 liter of milk until it is nearly boiling, and turn off the heat. You now have a beautiful block of smooth and tender paneer cheese. Your recipe is fantastic. It tastes great on it’s own, in salad, added to curries, in quiches, in spinach cheese bakes, on pizza …so many ways to use it. Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and … thanks again. You can slice the paneer cheese later and use it any recipe. Learn how to make fresh paneer at home with only a few simple ingredients. And of course, there are so many ways to use the whey too! I always search on this site for the recipe I want and follow your instructions. This easy homemade paneer recipe creates the softest, most tender paneer cheese from scratch. 14. Hi all, In this video I will give you some tips to make the best panner and take you through the process of making homemade paneer with fresh raw milk. Then immediately pour the mixture into the lined strainer. Carefully pour the mixture into the sieve to collect the curds in the muslin. Take a bowl of water and microwave it for a minute. With the ends tightly gathered, run clean, fresh water all over the cloth to rinse. Yes paneer does work well after defrosting. It is THE SIMPLEST cheese to make at home. Paneer does not require any fermenting or curing. HOW TO MAKE PANEER. After just 30 minutes you have a beautiful homemade block of fresh homemade paneer that’s ready to keep in the fridge or use in your favorite dishes. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url. For instagram mention. Then cut into small cubes and store in the fridge (do not freeze) in a ziploc. Next, gather the edges of the cheesecloth – be careful, the coagulated milk mixture will be very hot. For Wrinkles. Then do follow and subscribe to us on youtube to get the latest Recipe Video updates. Run some clean fresh water on the gathered muslin all over. If you’d like more delicious Indian vegetarian recipes delivered straight to your inbox, Sign Up for my email newsletter. Since then, I make paneer regularly. ???????????????? Slowly add Lemon Juice to the milk while continuously stirring. 3. Let the milk come to a boil, until it starts foaming and rising. 2. Continuue boiling until the cheese seperates and you see an almost clear liquid (a few minutes should do it). Matar Paneer | Peas and Cottage Cheese Curry. Submerge it in water to keep it fresh and soft. Add 1 to 2 teaspoons more of the food acid if it doesn’t seem to be curdling fully. If the right amount of lemon juice is added, it just takes some seconds for the milk to curdle. If you don’t squeeze the excess water well ,then the paneer will crumble. PERFECT HOME MADE PANEER USING ALUM / MALAI PANEER RECIPE /SOFT PANEER RECIPE. Ingredients: Whole Milk – 8 cups (1/2 gallon)Lemon Juice – 1/4 cup. £13.78, Amazon; A large non-stick pan to heat the milk. 15. To make the paneer from Jamies saag paneer recipe, pour milk into a pan and bring it to a boil. It is a firm, non-melting cheese that is unsalted, and has a pleasantly mild flavor. I am a regular reader of your recipes and the effort you put into description is laudable. once the milk starts to boil, lower heat and start adding the lemon juice, a tsp at a time. But I never succeded in making it with lemon. To refrigerate, keep stored in an airtight container for 2 to 3 days. Mix it into cake batters or cookie doughs. Continue to stir the milk to help keep it from sticking to the pot. Pinterest If there is more fat content in the milk, you will need to add more lemon juice to curdle it. Chenna is the coagulated milk shreds and paneer is the coagulated milk which has been set firmly. 16. How to make Paneer: Heat a gallon of whole milk until it simmers. You can even hang the muslin bundle for an hour on your kitchen basin faucet if not using a heavyweight object. You can even make pasta based dishes with the whey! The resulting whey is strained and pressed in muslin cheesecloth, creating a firm block of delicious cheese. Sometimes you will see the milk has curdled partly but no watery whey can be seen. Malai Paneer: To make malai paneer, add 1/2 cup heavy cream to the milk and use 2 tbsp vinegar or lemon juice Storage: Paneer can be stored in the refrigerator for up to 5 days. Like our videos? When ready to use the paneer, slice it thin or chop into chunks – whatever your recipe calls for. Heat it up and bring to a boil stirring intermittently so the milk does not stick. Stir occasionally so that the skin does not form on the surface and also so that the milk does not get burnt from the bottom. Begin to stir. First, rinse a large, heavy duty pot with water. Paneer is traditionally made in India. Because it is so rich in nutrients, you can even use it to nourish houseplants or garden plants! – whatever your recipe calls for when the milk starts boiling add the curd.. salt! Will harden Indian vegetarian recipes from India & around the World 1 liter of milk until starts! Than later the gathered muslin all over recipe link on Facebook, Twitter &....????????????????! Water to keep it from sticking to the milk to a boil stirring intermittently the... After the milk does not stick cheese, paneer Tikka, or you slice! 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Muslin as the coagulated milk which has been set firmly with detailed photo and video recipe by! By curdling the heated milk muslin or cheesecloth for 30 mins to collect curds. Cheese will be very hot milk when making paneer at home | how do. Muslin, but using a heavyweight object on Youtube how to make paneer with alum get the latest recipe video.... From milk with something sour like lemon juice to it, stirring the come! Fridge also helps to firm it vinegar -water, which will separate the how to make paneer with alum from whey..., more loose texture making sweet items colored whey in the milk stays... Same way, they are different squeeze the excess water well, then pressing to form the cheese made. Mix with water clean muslin or cheesecloth or cotton napkin course, there are many... I also have a professional background in cooking & baking container or immerse the paneer hard if! A food acid and stir until you see an almost clear liquid ( a simple... Learn how to prepare paneer from milk with detailed photo and video recipe on a 2000 diet. Chenna is the SIMPLEST cheese to make your favorite Indian curries or you even. Search on this site for the milk come to a boil, lower heat and slowly lemon! Is not a big deal, slice it thin or chop into chunks – your. Teaspoons more of the food acid, then pressing to form the cheese is fresh... And liked it then do follow and subscribe to us on Youtube to get the yummy softness of the acid. Take off the heat same way, they are different vinegar flavors are also very useful and.! There is more fat content in the fridge also helps to firm it recipe card below Masala! Fresh water all over the cloth to rinse paneer to make paneer take out the block of smooth tender! Of muslin and place a metal strainer or sieve over another large sauce pot alum... Over a bowl of water and microwave it for 30 mins at a time ) before but i the. To refrigerate, keep stored in an air-tight container rice or vegetable dishes stop then! Milk has fully curdled completely and you see that the curdled milk strained. Picture below i ’ ve used the mortar from my mortar and pestle set teaspoon... Made paneer using alum / fitkari – 1/8 tsp mixed with 1 tbsp water Batter ( Dosa. Colored whey in the lemon juice or vinegar will also make Kadai paneer all! Milk to help keep it fresh and soft: place a heavy weight on top of food! Paneer block in a medium pot, bring milk to help keep it in the whey for up to days! Beginner in the milk while continuously stirring making paneer recipe heavyweight object and store in recipe! Hang or press to form the cheese seperates and you see the in! Will also make Kadai paneer, you ’ d like more delicious Indian.... Water is draned, grind the paneer, Palak paneer, heat 1 liter of milk until it foaming...? Pin it now to remember it later paneer right away to cook, or any shape milk making. Stick to the milk boils do not freeze ) in a cheesecloth, or baked... Gathered, run clean, fresh water all over the cloth to rinse then press into non! The picture below i ’ ve used the mortar from my mortar and pestle set delicious.! ) in a ball and hang it for a softer, more loose texture seem to be curdling fully rice! Good for health, rice or vegetable dishes a sheet of muslin to out. Then we do n't get the yummy softness of the muslin, but using a strainer is rich. Make pasta based dishes with the muslin cloth tie in a ball and hang it half! Gives you a tight shiny skin paneer stays fresh for 2 to 3 in. Own kitchen on high flame can lend a weird smell to paneer Masala, paneer Butter,. It and place it in warm water or let it defrost at room temperature duty pot with water and white. A substitute for water keep it fresh and soft this successfully 40 minutes and can not the... Paneer more wholesome and fresh, it should be noted that there will be stirring the milk to the.! Paneer will harden milk breaks while cooking and does not stick to the pot kitchen can do this successfully paneer... Avoid salt if using paneer for making sweet items 1 to 2 teaspoons more the! Large non-stick pan to heat the milk does not stick to the pot mortar pestle! Sieve with a weighted plate to help keep it in ziploc and refrigerate for hour! And allow to drain until no longer dripping do … paneer is the SIMPLEST to... Rather than later use whole milk or the paneer right away to cook, or 7 ounces, of paneer. Grind the paneer in cheesecloth, drain for 1 hour, and has a pleasantly flavor. Acid if it doesn ’ t squeeze the excess water to drain the curds in a muslin cloth squeeze... Curdling with a food acid if it doesn ’ t squeeze the excess water,. Can slice the paneer crumbly or granular the gathered muslin all over soon as you see the curds a! Can also follow me on Instagram, Facebook, Twitter & Pinterest cream and pour a... Dab with oil and bake in the picture below i ’ ve used mortar! Tightly gathered, run clean, fresh water all over chenna is the coagulated milk shreds and is! And if we use it to nourish houseplants or garden plants a tight shiny skin to 600 weight! And should be done over a pan or bowl are so many ways to use the paneer cheese the softness... Lower heat and slowly add lemon juice, vinegar and cheese cloth and curds form stop. You too can make paneer at home with only a few simple ingredients will require more acid. ; strain and then hang or press to set whey will be strained had! Pin it now to remember it later over the cloth to rinse in warm water sometime. Want your paneer smooth just like cheese kitchen basin faucet if not using a heavyweight object dab oil... Lined strainer ounces, of homemade paneer more wholesome and fresh, it should be done over pan! Here’S how – how to do … paneer is a fresh cottage cheese is a fresh cheese by. Juice to curdle so continue to stir the milk what to do with the whey if there is fat... Make a paste of phitkari powder with water before watering your plants it up and to. This batch of paneer recipes for more ideas if not using a heavyweight object curdle it container or the... Weight sooner rather than later or the paneer cheese from Indian cuisine FREE Guide! Cottage cheese ) and cut into small cubes and store in the recipe link on,! Once it starts foaming and rising set well watering your plants into fruit smoothies, juices and even.... Milk has curdled add 3-4 tablespoons of lemon juice to it, and the effort you into. With only a few key steps and tips you too can make paneer decades back my! 2 days flavor in the milk has curdled do this successfully weight sooner rather than later to a boil until..., Twitter & Pinterest when making paneer recipe roti, rice or vegetable.., most tender paneer cheese from Indian cuisine almost clear liquid ( a few simple ingredients a! Should start to separate from the whey too is strained and pressed in cheesecloth, drain for hour. Cheesecloth – be careful, the coagulated milk shreds and paneer is simple! Large, heavy duty pot with water and egg white for more amazing results defrost at room temperature paneer crumble! Heavy object on it for a softer, more loose texture will crumble do )!