Paneer, a versatile Indian cheese beloved for its soft texture and mild flavor, is made by curdling milk with a food acid like lemon juice or vinegar. During its production, whey is separated from the curds. Whey, a nutritious byproduct, is rich in protein and minerals, making it a valuable ingredient in various foods and beverages. Together, paneer and whey showcase the resourcefulness of traditional dairy practices, offering both a delicious cheese and a nutrient-dense liquid for culinary exploration. Paneer is what we love the most in butter paneer masala or in palak paneer.
Paneer
Course: MainCuisine: IndianDifficulty: Easy4
servings5
minutes30
minutes35
minutesMaking paneer is at home is easy and you can make this with just two ingredients – full fat cow’s or buffalo’s milk and lemon juice or vinegar. The acid seperates the milk into milk solids and whey liquid. The liquid is quite nutritios and it can be used in several ways.
Ingredients
1. 2 litres full fat milk
2. 2 to 3 Tbsp Lemon juice
- Utensils required
3. 3 liter pot to boil the milk
4. A large bowl to collect the whey
5. Cheese cloth or muslin cloth
6. A small bowl with cold water
7. 2 Kilo weight or a mortar pestle
8. a quarter or a half plate
Preperation
- Add the milk to a pot and keep the heat on medium. While the milk boils stir it and scrape the bottom of the pan so that the cream form the milk does not sink and stick to the bottom of the pot
- Place the muslin cloth inside the colander and place this colander inside a bowl. The muslin cloth will hold the cheese while the bowl at the bottom will hold the liquid whey
- When the milk comes to a rolling boil, lower the flame to minimum so that the milk doesn’t fall out of the pot. If you are using hot plates instead of cooking gas, then move the pot to the colder hob.
- Add 2 tablespoons of lemon juice. Stir and see if the milk begins to seperate. It takes about 30 seconds and you will notice the froth on the top disappear slowly and the liquid becomes uqite clear. At this stage if you deem necessary add one additional tablespoon of lemon juce. Continue to stir gently for about a minute and then turn off the heat completely or remove the pot from the hot surface.
- If you are using white vinegar, you may have to use notmore than one and a half tablespoons of it
- Allow the contents of the pot to rest for 5 more minutes.
- Pour the contents through the collander and collect the paneer in the muslin cloth.
- Gather the muslin cloth together and as you squeeze the water out , start twisting the cloth. This will squeeze out more water. The paneer is quite hot so dipping in the bowl of cold water can help in holding it. It also washes off the citrusy note that may be in excess.
- Now place the muslin cloth containing paneer on a flat surface. Untwist the muslin cloth and cover the paneer with the cloth , ensuring there are no knots on the top. Use your hand to flatten and spread the paneer inside evenly.
- Place a quarter plate and a mortar weighing atleast 2.5 kilos on the top
- Allow this to rest for atleast 15 minutes. Longer than this the paneer will become much firmer and too dry.
- Unwrap the paneer form the cheese cloth and the soft home made paneer is ready to be enjoyed
- To store the paneer submerge it under water in a container and place it in a refrigerator. It can last upto 4 days but it is recommended that the water is changed every second day.
Recipe Video
