Homemade Paneer Recipe

Homemade is a type of fresh paneer commonly used in Indian cuisine. It is made by straining warm milk with an acidic ingredient, such as lemon juice or vinegar, and then curdling. Making at home is a great way to ensure that is fresh and free from additives. Plus, homemade is often cheaper than store-bought versions and can be customized to suit personal preferences.

Why making paneer at home is a good idea?

Freshness: Homemade is fresher than store-bought , which might have been lying on the shelf for days. Fresh cheese has a better texture and flavor, which can improve the overall quality of your dishes.

Cost-effective: Homemade is often less expensive than store-boughtr, as you only need a few basic ingredients to make it. This can be especially beneficial if you use cheese regularly in your cooking.

Customization: When making at home, you have more control over the final product. You can adjust the texture and firmness of the cheese to suit your preferences, and you can even add herbs or spices to infuse it with extra flavor.

Health Benefits: Homemade is free from any preservatives or additives that may be present in store-bought. This can make it a healthy option, especially if you want to reduce your intake of processed foods.

Ingredients needed to make Homemade Paneer

Milk: You can use any type of milk, including whole milk, low-fat milk, or even plant-based milk like soy milk or almond milk.

Acid: You will need an acidic ingredient such as lemon juice, vinegar or citric acid to curdle the milk.

Water: After making paneer, you will need water to wash it.

Why each ingredient is important?

Milk: Milk is the main ingredient and is used to make curd. The type of milk used can affect the flavor and texture of the cheese, so it’s important to choose a milk that suits your tastes.

Acid: Acidic substances such as lemon juice, vinegar, or citric acid are added to milk to thicken it. This causes the milk proteins to separate into curds and whey, which form the base of cheese. The amount of acid used will affect the texture and firmness of the cheese, so it is important to use the correct amount for the desired result.

Water: After cheese is made, it must be washed with water to remove any residual acid and to help cool it. This helps prevent from becoming too sour or sour and also helps improve its texture.

 List the equipment needed

Large pot: You will need a large pot to heat the milk and prevent it from boiling over.

Strainer or cheesecloth: Once the milk has curdled, you will need to strain the curds from the whey. You can use a strainer or cheesecloth to do this.

Strainer: After straining the curds, you have to put them in a strainer so that the remaining whey gets removed.

Weight: You can use a weight, such as a heavy utensil or box of food, to press the cheese and remove any excess moisture.

Ingredients:

• 1 liter of whole milk
• 3-4 tbsp lemon juice or vinegar
• Cold water
• Device:
• wide pot
• cheesecloth
• colander
• weight (optional)

Instruction:

Heat the milk. Pour the milk into a large pot and heat over medium-high heat, stirring constantly. Allow the milk to boil, take care that the milk does not boil.

Add the acid. Once the milk comes to a boil, turn off the heat and slowly add the lemon juice or vinegar while stirring constantly. The acid will cause the milk to curdle and form solid curds.

Strain the curds. Place a strainer or cheesecloth over a large bowl or pot and carefully pour the curdled milk through the strainer. The curds will collect in the strainer, while the whey will flow down into the bowl or pot.

Wash the curds: Wash the curds under cold running water to remove any acid and allow to cool. This can help improve the texture .

Press r: Put the paneer in a sieve and let the water drain for 10-15 minutes. Once most of the whey has drained out, place in a muslin cloth and press it gently to extract any remaining liquid. If you want, you can put a weight and press it down to remove excess moisture.