Home-made paneer recipe | Indian kitchen basicsPaneer | Indian cottage Cheese, I generally buy from the Indian shop. This is the first time I’m making paneer at home. I’ve been thinking about making paneer at home for a while, but somehow it keeps getting postponed. The reason may be that I get good paneer here. Last week, when I went to the Indian shop, the usual paneer brand I buy, Kohinoor, was out of stock. I picked up Vadilal; luckily, I bought a small packet. It was very hard and rubbery. So immediately the next day I tried paneer at home, it came out pretty well for the first time. I learnt few things in this process which i should follow the next time. Do check out the “Notes” section below.
Check out my Paneer recipes
Home made paneer recipe
Learn how to make paneer at home
Servings 200 gms
Ingredients
- 1 litre Full cream milk
- 2-3 tbsp Yogurt
- 2 tsp All purpose flour optional
- few Ice cubes
Instructions
- In a wide vessel, boil the milk, meanwhile keep the strainer ready along with a clean white cheese cloth (you can use a cotton towel or dhothi cloth too)
- When the milk is boiling, reduce the heat and add the yogurt. The milk will start curdling by this time. When the milk solids float on the top and the whey separates, switch off the flame.
- Place the ice cubes in a wide bowl. Immediately drain the whey and transfer the milk solids settled on the cloth to the bowl of ice cubes.
- Let this cool for a few minutes. Squeeze out the extra water, keep the cheese with the towel in a strainer, and place a flat plate on top. The purpose of keeping a flat plate is to get the proper shape.
- At this stage, if you are adding all-purpose flour, you can add it. This acts as a binding agent.
- Even if you want the smooth texture of paneer, you can knead it well, then put it in a cloth and place the cloth over it.
- Keep a heavy thing on this one. I used my mortar. You can keep an iron dosa tawa too. Let this sit undisturbed for 3 hours. Paneer will be done. You can either store it as a block.
- You can cut this and store it in a zip-lock cover in the freezer.
- You can store this in the freezer for 1 week to 10 days.
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Notes
1. Never cook the milk once it is curdled.
2. This will make the paneer hard and rubbery.
3. To get a smooth texture of the paneer, knead it before placing a heavy weight on it.
4. Do not keep the weight directly on the paneer. Sometimes the black iron tawa or the mortar's black things will go into the paneer. Always keep a plate and place it over that.
5. Homemade paneer stays good in the freezer for a month.
Thanks for the recipe.Will try and tell u soon.
Thaks jeya.. Is there any use of the 'whey' ?
Just prefect they are, homemade paneer is always the best.
usually we add lemon juice right?/// will curd works out well??????
Yes curd will work out well too.