Homemade Paneer

A dish made from Paneer/cottage cheese is one of the most loved dishes among vegetarians. We can see at least one dish made of paneer in Indian weddings and during other occasions. This is one of the best substitutes to chicken for vegans.

I always prefer making paneer at home than using the store bought. First reason is I find it healthier than the usual preservatives present in the store bought paneer. The second reason is cost wise it is cheaper to prepare at home. Homemade paneer can be stored up to one week. You can prepare many dishes such as Paneer butter masala, Paneer Manchurian, Paneer tikka, Paneer Rogan josh etc.

Prep time           Cook time          Total time

1 hr                     12 min               1 hr 12 min

Author: Home Chefs Cooking

Recipe type: Main

Cuisine: Indian

Yield: 200 gms

Ingredients:

Full fat milk 1 ltr

Curd 2 tbsp or as required

Vinegar regular 1 tbsp

Instructions:

1.In a milk pan add full fat milk and boil in a medium flame. When the milk start boiling and rises reduce the flame and add curd.

2.If your curd is not much sour then you may require adding additional quantity of it. After adding curd you can see milk curdling.

3.Keep stirring in between for about a minute. You can see whey separating slowly and at this stage add vinegar.

4.The milk will curdle completely once you add vinegar. 

5.Turn off the flame immediately and pour it in a cheese cloth.

6.Also pour ice cold water and rinse well so that it doesn’t cook further and to remove the pungent smell if any.

7.Squeeze the cheese cloth till all the moisture content is removed. Spread the cottage cheese gently within cheesecloth and keep it on a plate.

8.Place another round shaped plate on the cottage cheese with any heavy object on top of it for paneer to set.

9.After an hour your paneer will be ready. Do not cut them immediately because it may break off. Refrigerate the paneer for about half an hour and you then can cut it to cubes.

Note:

1.Do not over boil the milk after adding curd and vinegar as paneer may turn hard.

2.You can store for about one week in deep freezer.