Homemade Paneer
Paneer is a type of fresh cheese which is also known as Indian cottage cheese and is widely used in North Indian dishes. Homemade paneer is soft and succulent.
Servings: 200 to 250 gm
Ingredients
- 1 litre whole milk yields approximately 200 to 250 gm paneer
- 2 to 3 teapoons of lemon juice
Instructions
- It is best to use whole milk to get a good yield of paneer.
- Bring whole milk to boil in a non-stick pan/heavy bottomed vessel over medium heat with constant stirring.
- When the milk begins to rise, lower the heat and add lemon juice.
- The milk starts to curdle. If it doesn’t then add some more lemon juice till it completely curdles and keep stirring till you get the greenish whey.
- Now drain the curdled milk through a muslin cloth or a kitchen towel by twisting it.
- Press it to the desired shape and place something heavy on it for about an hour to drain leftover whey away.
- Refrigerate it to make it compact, cut into cubes and use within 3 days.
- You can use this Paneer to make various dishes like Paneer butter masala, Shahi Paneer, Palak Paneer, Kadai Paneer, and so many other dishes.