Homemade paneer is a very easy process to make paneer at home. Paneer is a fresh cheese prepared by curdling the heated milk. Homemade paneer is also superior in taste and freshness then store-bought paneer. It is a good source of protein for all vegetarians.
To make paneer, boiled milk and then curdled with the acidic ingredients. The curdled milk solids are then drained to a muslin cloth and then it is pressed with a heavy-weight object to set. Finally, cut it into cubes.
Different types of acidic agents are used to make paneer. Commonly lemon juice and vinegar are used to make paneer from milk. But in this recipe, I made homemade paneer using curd. The texture of paneer is soft and creamier.
How to make paneer at home | homemade paneer | how to prepare paneer from milk
- 1 litre milk
- ½ cup curd or 1+1/2 tbsp vinegar or 1+1/2 tbsp lemon juice
- Pour milk into the heavy bottom pot and bring it to boil on medium heat.
- Keep stirring to prevent it from burning and forming malai on top.
- once milk comes to a boil, simmer and pour ½ cup curd. You can alternatively use lemon juice or vinegar.
- Stir it till the milk curdles.
- You can add more curd or lemon juice/vinegar to coagulate the milk and water separate completely.
- Drain the curdled milk over a cloth lined over a colander.
- Rinse off the curdled milk with fresh water to stop the cooking process or sourness from curd.
- Squeeze off the water completely.
- Now fold the cloth tight and place a heavy weight on the paneer for 30 minutes to set.
- Cut paneer into cubes.
- To store the paneer, cover it with plastic foil and keep it in an airtight container.
- Use full-fat milk as it yields a good quantity of paneer.
- Add curd little by little till the milk becomes curdle.
- Switch off the gas when the paneer and water are separated. Do not cook paneer otherwise it becomes chewy.
- Homemade paneer stays fresh for 2-3 months when it is covered with a plastic sheet and kept in the deep fridge.