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Home-made Paneer

sumit's picture
it's useful
Ingredients
  Whole milk 5 Cup (80 tbs)
  Vinegar 2 Teaspoon
Directions

Boil the milk in a open pan.
When it's boiling, add the vinegar and wait
for the milk to curdle completely.
Take it off the fire and let it sit for 10 minutes.
Pour it onto a cotton/muslin cloth and tie it with a
tight knot.
When all the water is drained from the paneer,shape it into a
large rectangular block,transfer it into another piece
of paper/cloth, wrap it properly and refrigerate it overnight.
Cut into cubes and deep fry in hot oil.
Drain and store in the frezer.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Indian
Course: 
Side Dish
Taste: 
Savory
Method: 
Slow Cooked
Occasion: 
Christmas, Diwali, Holi, Wedding
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4
Subtitle: 
Home made cheese

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Average: 4.3 (5 votes)

6 Comments

dilshad's picture
i tried the said recipe using lemon juice it did not taste like panner and the colour also changed can u tell me why this happend
dilshad's picture
i tried the said recipe using lemon juice it did not taste like panner and the colour also changed can u tell me why this happend
Snigdha's picture
Hi Dilshad. Firstly the recipe asks you to use vinegar instead of lemon juice. You can also try mixing 1 tbs of lemon juice in 3 tbs of yogurt and then mix it into the boiling milk, which will then curdle the milk. It is also important that you get rid of the 'whey' completely by hanging the curdled milk in a muslin cloth by the wash basin. To achieve a firm Paneer/Cottage cheese, it is important to make sure the milk has curdled thoroughly (it needs to look fluffy and broken) and also make sure there is no water or whey left in the paneer.
Miss.World's picture
This is fantastic! I've always been curious on what it is exactly (yes, I didn't realize its cottage cheese till today, lol).. thank you for sharing your recipe :D
Miss.World's picture
after commenting I thought of a question.. sorry :) is it okay to add seeds or so to the paneer, and does it keep well in the fridge or should it be made in small portions and consumed in a couple of days?
Cheese India's picture
I agree with Dilshad. You need to continuously stir after vinegar addition and rinse/ wash with water. You'll get the best paneer.