Ingredients
1 L Full Cream Milk
1/4 Cup Lime juice/ Vinegar
1/2 Cup Water
2 Tablespoon Curd
Method
Mix the lemon juice or vinegar in water and keep aside.
Place the curd in a large saucepan in which you are going to make the paneer. Then pour the milk into the saucepan and set over low heat. When it just starts to heat up, add a tablespoon of vinegar or lime juice and stir the milk after each addition until the milk separates - the solid curds starts to separate - a green and watery whey forms.
Take an empty vessel and place a sieve over it.
Cover the sieve with a wet muslin or cheese cloth and pour the curdled milk into it. The whey will collect the bottom of the vessel and the curdled milk solids(called paneer) will remain in the cloth. Set aside the collected whey that can be used to knead chapati dough. Bring the edges of the cloth on all four corners and tie a knot.
Mix the lemon juice or vinegar in water and keep aside.
Place the curd in a large saucepan in which you are going to make the paneer. Then pour the milk into the saucepan and set over low heat. When it just starts to heat up, add a tablespoon of vinegar or lime juice and stir the milk after each addition until the milk separates - the solid curds starts to separate - a green and watery whey forms.
Dip this muslin cloth it in a bowl of cold water, rinse the paneer with fresh water till it cools and hang it at a height or for the for the excess liquid to drain.
Leave it aside for half an hour.
Now remove the knot of the muslin cloth and place the paneer along with muslin cloth on a wide plate, strainer or kitchen counter. Gently press it to form a rough square shape. Place a heavy weight or a saucepan of of water on the cheesecloth and let it be for an hour or till all the water is drained and forms firm or harden paneer.
Leave it aside for half an hour.
Now the paneer is set, remove it from the muslin cloth and cut it into any shape of your choice.
You can use it right away to make the dish of your choice. If you are not going to use it immediately, place them in the whey in an airtight container for 3 -4 days or in a zip lock bag and freeze it till further use.
My Notes
Can use leftover whey from a previous batch of paneer instead of vinegar or lime juice.
Can use half full cream and half pasteurized milk to make paneer. Zero fat or skimmed milk will not make good paneer.
Can use leftover whey from a previous batch of paneer instead of vinegar or lime juice.
Can use half full cream and half pasteurized milk to make paneer. Zero fat or skimmed milk will not make good paneer.
Keep the milk on low flame and keep stirring while it's becoming hot to prevent it from getting burnt at the bottom. Take care and do not bring the milk to a boil.
Do not use pre-boiled or spoiled milk to prepare the paneer.
You can prepare flavored paneer by adding spices and herbs of your choice while making the paneer recipe. At the time of curdling the milk, add finely chopped mint leaves or coriander leaves or crushed black pepper or red chili flakes or herbs of your choice.
You can prepare flavored paneer by adding spices and herbs of your choice while making the paneer recipe. At the time of curdling the milk, add finely chopped mint leaves or coriander leaves or crushed black pepper or red chili flakes or herbs of your choice.
See the pics of Homemade Herbed / Coriander Paneer
Labels: Paneer, Homemade, Milk, Herbs
