If you think Paneer from the market is good, just wait until you make it from scratch. This creamy and soft homemade paneer tastes so much better than store bought. If you love paneer than Learn How to make Paneer at home with this fail-proof step-by-step recipe (with video). This is the ultimate guide to homemade paneer.
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Pour the milk and cream into the vessel and heat over a low flame.
Stir often so that it doesn’t stick to the bottom of the pan. Don't stir the milk too much as we don't want to create too much froth.
Don't leave the milk unattended, it can boil over quite quickly.
Once the milk comes to a boil, switch the heat off.
After turning off the flame add 1 glass chilled water and give it a nice stir.
Now slowly add 1 tsp vinegar or lemon juice into it. Give everything a stir, and you should see the milk curdle immediately.
If you don’t, you can add 1 more tablespoon of vinegar or lemon juice.
Let the contents of the vessel cool for another 5 minutes.
You'll know the paneer is ready when the curds look like little white clouds floating the a yellow/green-ish water (this is the whey).
Line a colander or sieve with a clean muslin cloth. Place the colander over a large bowl to catch the drained whey.
Pour the mixture into the colander and allow the whey to drain out.
The curds now need to be washed to remove any excess acidic flavor. Pour plenty of cold water over the curds and wash away the sourness. I use around 2 glass water for this process.
Wrap the muslin over the top of the curds, as flat as you can get it. Press gently with your hands to drain off excess water.
Place a flat plate over the top and weigh the curds down with something heavy object to drain off remaining water and lightly set the paneer.
The heavier the weight you apply, the firmer set your paneer will be.
After 15-20 minutes, the paneer is ready to use.
Remove fresh paneer from muslin cloth, Cut into desired pieces before use.
Your creamy and soft Paneer is ready to use.
Ingredients
Directions
Pour the milk and cream into the vessel and heat over a low flame.
Stir often so that it doesn’t stick to the bottom of the pan. Don't stir the milk too much as we don't want to create too much froth.
Don't leave the milk unattended, it can boil over quite quickly.
Once the milk comes to a boil, switch the heat off.
After turning off the flame add 1 glass chilled water and give it a nice stir.
Now slowly add 1 tsp vinegar or lemon juice into it. Give everything a stir, and you should see the milk curdle immediately.
If you don’t, you can add 1 more tablespoon of vinegar or lemon juice.
Let the contents of the vessel cool for another 5 minutes.
You'll know the paneer is ready when the curds look like little white clouds floating the a yellow/green-ish water (this is the whey).
Line a colander or sieve with a clean muslin cloth. Place the colander over a large bowl to catch the drained whey.
Pour the mixture into the colander and allow the whey to drain out.
The curds now need to be washed to remove any excess acidic flavor. Pour plenty of cold water over the curds and wash away the sourness. I use around 2 glass water for this process.
Wrap the muslin over the top of the curds, as flat as you can get it. Press gently with your hands to drain off excess water.
Place a flat plate over the top and weigh the curds down with something heavy object to drain off remaining water and lightly set the paneer.
The heavier the weight you apply, the firmer set your paneer will be.
After 15-20 minutes, the paneer is ready to use.
Remove fresh paneer from muslin cloth, Cut into desired pieces before use.
Your creamy and soft Paneer is ready to use.
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