How to Make Paneer – According to Wikipedia Paneer is a fresh cheese common in South Asia, especially in Indian, Pakistani, Afghan, Nepali, Sri Lankan, and Bangladeshi cuisines. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.
According to Vinipedia
Paneer is Hindustan ki pasand (the choice of India). Seriously! You name it;
Be it a special dinner, a party or a wedding… “Paneer me kya rakhein?” (Which Paneer preparation should we have?)
Or we are dining out “Paneer me kya mangwaayein?” (Which Paneer preparation should we order?)
Or it’s a festival “Paneer me bhi kuchh bana lena” (Make a Paneer dish)
Infact I was thinking to go with this tagline “Paneer – Hindustan ki pasand” But it sounded too amateur\.
However Paneer is my favourite too.
Paneer is a versatile ingredient. It is soft and moist. You can actually plan a 3 or 4 course meal with paneer.
Let’s talk about Paneer Recipe
Everyone makes paneer at home. I too used to make. But I was never happy with the texture.
I got this recipe from a YouTube channel – Rajshri Foods. The recipe uses vinegar to curdle the milk. Lemon juice too can be used instead of vinegar.
The recipe asked for full cream milk. I used toned milk because I had that only. I got awesome paneer out of that too.
More than the ingredients, it’s about the method, the tips and tricks… the dos and the don’ts that make a perfect Paneer.
You can try butter paneer masala using Homemade Paneer.
The Beauty Paneer Recipe
This recipe is a strict teacher. You follow it well and it will give you the best of results. You know what I mean! What I mean is this is a wonderful recipe for the perfect paneer, but needs to be followed strictly.
And the Beast (the difficult part about this recipe)
And if you don’t obey to your teacher, your marks will be deducted and your report card will have:
- Hard paneer
- Dry paneer
- Crumbly paneer
- Tangy paneer
Experience and experiment (tips and tricks)
- Mix vinegar with water and then add it to milk. This will avoid souring of paneer.
- Do not stir the milk too much or too vigorously. Make sure you get big or large lumps of curds. Bigger the lumps softer the paneer!
- After the milk curdles, let the greenish water (whey) and paneer (curds) cool down completely before you strain off the water. Hang it to drain out the excess water do not be tempted to squeeze it.
- To avoid a crumbly paneer, add corn flour to it, as mentioned in the recipe.
Let’s just talk
I tried a paneer pasanda with the homemade paneer. A friend of mine was coming over for dinner. After we finished dining… she had all the praises for paneer. I was glad. But she meant paneer. The ingredient wala paneer and not the paneer pasanda! For the dish she had to say… you make anything with such a soft and moist paneer it’s bound to turn out good. I didn’t know how to react, whether I should be happy for the paneer or sad for the paneer pasanda.
HOW TO MAKE PANEER?
Servings 200 Grams
INGREDIENTS FOR PANEER
- 1 litre full fat milk
- 2 tbsp white vinegar
- 1 cup water
- 1 tbsp corn flour (optional)
How to make paneer
Boil 1 litre milk.
Once the milk boils, give it a very light stir so that the steam escapes. Let the milk cool for 5 minutes. If any layer of fat (malai) forms on it, remove it.
Mix 2 tbsp white vinegar in 1 cup water.
Add the water vinegar mix to the boiled milk.
Give a very gentle stir while mixing it. DO NOT STIR RIGOROUSLY. The paneer will start to curdle. Remember big lumps of paneer will give you softer paneer, whereas if you stir rigorously you’ll get smaller lumps resulting in hard paneer. Now let this sit till it cools down to the room temperature.
Once it cools separate the greenish water from the paneer. For that line a strainer with a muslin cloth and put it on a big bowl. Pour the mixture in this.
Take the four ends of the cloth, tie them together and hang at an appropriate place. DO NOT SQUEEZE IT. Leave it for an hour.
After an hour take it out on a dry kitchen towel. Give this mix a gentle massage with the heel of your palm for half a minute.
Add 1 tbsp corn flour. This is optional. I have made paneer without cornflour too and it stayed intact in the gravies.
Mix the paneer and corn flour.
Again give this mix a gentle massage with the heel of your palm till the paneer smoothens.
Bring the paneer together. Fold the kitchen towel into a square so that you get a big square of paneer and can get nice cubes thereafter.
Place some weight over this and leave it for 5 minutes.
Refrigerate the paneer for half an hour.
After half an hour cut it into cubes.
Paneer is ready for use.
Paneer can be used for making any paneer preparation.
I also use it for various paneer preparations but my favourite way of having it is by seasoning it with some salt and freshly ground black pepper and into my mouth.
Your bravery may reduce your disability
Watch Video – How to Make Paneer | Homemade Paneer Recipe by VinisCookBook
BUTTER PANEER MASALA
This is one of the most oredred dishes in India (I think so). However with correct you can prepare any paneer recipe at home and it will taste amazing. Butter paneer masala is a very flavourful preparation. The interesting part about it is that it doesn’t call for any onions. It is a tomato based gravy with lots of flavours. Here is the recipe for butter paneer masala.