easy homemade paneer recipe | how to make paneer recipe
Paneer or Indian cottage cheese is a versatile ingredient in vegetarian cooking.Learn how to make paneer at home.
Servings: 4
Equipment
- cake tin
- Sieve
- saucepan
- heavy utensils to help paneer set.
- muslin cloth
Ingredients
- 3 ltr full cream milk
- 3 tbsp. lemon juice or apple cider vinegar
Instructions
- Boil full cream milk over medium heat. Turn off the heat, add 2-3 tbsp. lemon juice or apple cider vinegar/white vinegar to it.
- Whey will separate and fresh paneer or chenna comes together. Separate curdled milk using a cheese cloth in below steps. If you feel it is taking more time add a spoonful of apple cider vinegar or lemon juice.
- Pass the chenna and whey through sieve and collect the excess whey or chenna water in sauce pan. Store it in glass bottles in refrigerator. It stays fresh unto 2 days.
- Wash and dry the springform cake tin which has a bottom which can separate. Put this tin in a plate
- Layer a muslin cloth over the cake tin.
- Add fresh paneer to it and spread it evenly.
- Cover the paneer with the cake tin lid.
- Add another round box on top of the cake lid. Keep good amount of weight on the cake tin. This helps the cheese set into thick blocks. If you do not have heavy cast iron pans. You can use any pressure cooker or 3 ltr milk bottles.
- Let it rest for 4-6 hours. Then move it to the fridge for few hours. Remove the lid and take out the cheese block from the aluminum tin.
- You can cut pieces and store it in water or chenna water in refrigerator for 2-3 days.