How to make Paneer at home, an easy stepwise recipe to make paneer at home. Have you ever wondered about the magic behind that creamy, delicious paneer you enjoy in your favorite Indian dishes? Now, you can stop wondering! You wouldn’t believe how simple it is to make paneer at home, and the taste is excellent.Â
We’ll walk you through the process of how to make paneer at home, making your own fresh paneer in your kitchen with this easy-to-follow instruction. Prepare to feel the delight of creating this popular Indian cheese by hand. Let’s get started and learn how to make paneer at home!
About Paneer
The Origins of Paneer
The history of paneer dates back thousands of years to ancient India, when natural acids like vinegar and lemon juice were used in milk curdling processes. It is said to have originated as a means of preserving milk in the sweltering summer months. With time, paneer evolved into a staple of Indian cuisine, appearing in a wide variety of regional cuisines and customs.
Nutritional Benefits
In addition to its delicious flavor and smooth consistency, paneer has many health advantages. For vegetarians and vegans who want to increase their protein consumption, paneer is a great option because it is a dairy product and a great source of protein. Moreover, paneer is a great source of calcium, phosphorus, and other vital elements that promote healthy bones and general wellbeing. Because of its high protein content, paneer is a satiating food that can aid with weight management by warding off hunger.
Culinary Applications
The adaptability of paneer in the kitchen is one of its most alluring features. This adaptable cheese lends depth, flavor, and texture to a variety of meals when used in its place.
The options are unlimited, ranging from traditional curries like palak paneer and paneer tikka masala to creative dishes like paneer-stuffed parathas and paneer tikka sandwiches. In addition, paneer can be fried, grilled, or crumbled, providing a range of cooking techniques to satisfy a variety of tastes.
Choosing the Right Ingredients
Choosing the correct ingredients is essential to creating great paneer. Start with fresh, high-quality milk, preferably full-fat or whole milk, as it will yield a richer and creamier paneer. Additionally, select an acidic agent based on your own preferences; yogurt, white vinegar, and lemon juice are common choices. Try out several combinations to achieve the ideal harmony of taste and texture for your paneer.
Food Acids Used To Make Paneer at home
Lemon juice or lime juice
Depending on the milk’s quality, you could add two to four teaspoons of lemon juice for a liter of milk. Paneer made using lemon juice has to be washed really well else the paneer may taste tangy.
Curd or yogurt
Fresh curd will give you more softer and moist paneer. Curd makes soft paneer and also helps yielding more quantity of paneer. You could add about 3 to 4 tablespoons of fresh curd or yogurt when making paneer recipe with 1 litre milk.
Vinegar
Vinegar curdles the milk faster but it has to be added in limited quantity.
Buttermilk
Using buttermilk for making paneer cheese results in firm and soft paneer cheese. To a litre of milk, try adding four to five tablespoons of buttermilk.
How to Make Paneer at home (Stepwise Photos)
Boiling the Milk
1. Add 1 liter (approximately 4 cups) of milk in a large pot.
2. Heat the milk on a medium-low flame.
3. As the milk heats, Keep stirring in between so that a skin does not form on the surface and to prevent burning in the bottom of the pot.
4. Once milk starts to boil, reduce the flame.
Curdling Milk
5. Now add the 2-4 teaspoons lemon juice. You can add other food acids of your choice as Vinegar, Buttermilk, Curd. The amount of food acid depend on the quality of milk used. More fat in the milk will require more food acid.
6. On low heat, stir in the lemon juice (or acid of choice). The milk will begin to curdle immediately. Add 1 to 2 teaspoons more of the food acid If the milk didn’t curdle as much.
Draining
7. Line a strainer with cheesecloth or muslin cloth and place it over a clean bowl or sink.
8. Carefully pour the curdled milk mixture into the stainer, allowing the whey to drain away. The curds will remain in the cheesecloth.
9. If you are using lemon juice or vinegar to curdle milk, rinse the curds under clean, fresh and cold running water to stop the cooking process. Rinse it really well to remove the sour taste from the curds.
Pressing Paneer
10. Once the curds have been strained and rinsed (if desired), gather the edges of the cheesecloth and twist them together to form a tight bundle.
11. Squeeze out any excess liquid from the curds. You can then place a weight or heavy object on top of the bundle to help press the paneer and remove additional moisture.
Allow the paneer to press for 30 minutes to 1 hour, depending on how firm you want it to be.
Shaping and Storing
12. After pressing, remove the weight and unwrap the paneer. Now you have a beautiful block of smooth and tender paneer cheese. I used one litre of milk and therefore made approximately 200 grams paneer.
13. Shape it into a block or desired shape. You can cut it into cubes, slices, or crumble it, depending on how you plan to use it. Freshly made paneer can be stored in the refrigerator for up to 3-4 days in an airtight container.
This is how to make paneer at home! Your homemade paneer is now ready to be used in a variety of dishes, from curries and stir-fries to desserts and snacks.
Try your fresh homemade paneer to make your favorite Paneer curries or for more ideas you can check my category of Paneer Recipes.
You could also make Matar Paneer, Palak Paneer or any number of delicious recipes.
Pro Tips
Milk to use
For tastier paneer i use fresh, high quality milk, preferably full-fat or whole milk as it will yield a richer and creamier paneer. Pasteurized or unpasteurized is also fine, do not use toned or skimmed milk for making paneer.
Food acid to use
Select an acidic agent based on your own preferences; yogurt, buttermilk, white vinegar, and lemon juice are common choices. Try out several combinations to achieve the ideal harmony of taste and texture for your paneer. If using yogurt, ensure it’s at room temperature to avoid lumps.
Not overcooking
Do not overcook milk, or your paneer maight bicome tough. Never boil once the milk is curdled which over cooks the paneer curds resulting in rubbery texture.
Storing
Freshly made paneer tastes best within 2-3 days. For longer storage, freeze it in air tight in portions.
FAQ’s
Can I use low-fat milk for paneer?Â
While technically possible, low-fat milk results in less yield and a drier, crumblier paneer. Full-fat milk is highly recommended for the best texture and flavor.
What’s the difference between lemon juice and vinegar?
Both are effective, but the flavor of lemon juice is slightly more noticeable. The taste of white vinegar is neutral. Choose based on your preference.
Why my paneer is too soft/dry.
Curdling too much or too little could be the problem. To get the appropriate hardness, change the amount of acid and pressing time.Â
Is muslin cloth essential?Â
Muslin or cheesecloth work best for draining the whey due to their fine weave. However, a clean, thin cotton napkin can work in a pinch.
How long does homemade paneer last?Â
For up to three to four days, store tightly wrapped in the refrigerator.
How to Make Paneer at home
Equipment
- 1 Cheesecloth or muslin cloth
- 1 Strainer
- 1 Heavy-bottomed pan
- 1-2 Heavy object
Ingredients
- 1 Liter Milk (preferably full-fat or whole milk)
- 2-4 teaspoon Lemon Juice (Substitute with Vinegar/yogurt/)
Instructions
Boiling the Milk
- In a large pot heat the milk on a medium-low flame.
- As the milk heats, Keep stirring in between so that a skin does not form on the surface and to prevent burning in the bottom of the pot
- Once it starts to boil, reduce the flame
Curdling MilkÂ
- Now add the lemon juice. You can add other food acids of your choice as Vinegar, Buttermilk, Curd. The amount of food acid depend on the quality of milk used. More fat in the milk will require more food acid.
- On low heat, stir in the lemon juice (or acid of choice). The milk will begin to curdle immediately. Add 1 to 2 teaspoons more of the food acid  If the milk didn’t curdle as much
Draining
- Line a strainer with cheesecloth or muslin cloth and place it over a clean bowl or sink. Carefully pour the curdled milk mixture into the strainer, allowing the whey to drain away. The curds will remain in the cheesecloth
- If you are using lemon juice or vinegar to curdle milk, rinse the curds under clean, fresh and cold running water to stop the cooking process. Rinse it really well to remove the sour taste from the curds.
Pressing PaneerÂ
- Gather the edges of the cheesecloth and twist them together to form a tight bundle.
- Squeeze out any excess liquid from the curds. You can then place a weight or heavy object on top of the bundle to help press the paneer and remove additional moisture.
- Allow the paneer to press for 30 minutes to 1 hour,
Shape and Store
- After pressing, remove the weight and unwrap the paneer.
- Shape it into a block or desired shape. You can cut it into cubes, slices, or crumble it,
- Freshly made paneer can be stored in the refrigerator for up to 3-4 days in an airtight container.
Notes
- Use fresh, high quality milk, preferably full-fat or whole milk as it will yield a richer and creamier paneer.
- Select an acidic agent based on your own preferences; yogurt, buttermilk, white vinegar, and lemon juice are common choices.
- If using yogurt, ensure it's at room temperature to avoid lumps
- Don't overcook the milk, or your paneer might become tough.
- Use filtered or spring water for a purer paneer.
- Muslin or cheesecloth work best for draining the whey due to their fine weave.
- Freshly made paneer tastes best within 2-3 days. For longer storage, freeze it in portions.
so easy recipe