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 also superior taste and freshness than store-bought paneer. It is a good source of protein for all vegetarians.
To make paneer, boiled milk, and then curdled with the acidic ingredient. The curdled milk solids are then drained to a muslin cloth and then it is pressed with a heavyweight object to set. Finally, cut it into cubes.
Different types of acidic agents are used to make paneer. Commonly lemon juice and vinegar is used to make paneer from milk. But in this recipe, I made homemade paneer using curd. The texture of the paneer is soft and creamier.
Recipe card for paneer
- 1 litre milk
- ½ cup curd or 1+1/2 tbsp vinegar or 1+1/2 tbsp lemon juice
- Pour milk to the heavy bottom pot and bring it to boil on medium heat.
- Keep stirring to prevent 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 milk and water separate completely.
- Drain the curdles 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 heavyweight on the paneer for 30 minutes to set.
- Cut paneer into cubes.
- To store paneer, cover it with plastic foil and keep it into 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 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 plastic sheets and kept into the deep fridge.