So where are you going? For buying paneer from local store? But what if you can make paneer at home too. Huh… Is it possible? I mean we have so many other tasks to do also, why will we spend so much time in kitchen. But believe it, that you can make paneer at home so quickly than you will take time to bring it from local store. Let’s talk about home made paneer making process.
Paneer making is very easy and you do not need so much ingredients to make this. You just need full fat milk and lemon juice. That is all.
- Full fat milk – 1 ltr
- Lemon juice – 2 tsp
- Pour milk in a cooking pot and heat
- When milk starts boiling then add 2 tsp lemon juice and stir well
- After 1-2 minutes of adding lemon juice, switch off the flame and it should turns in paneer immediately. (refer detailed description)
- Now take all paneer in a muslin cloth and drain water from panner. Drain water as much as possible from paneer.
- Now let it be cool and give proper shape by pressing with your palm.
Preparation time : 2 mins
Cooking time : 5 mins
Yield : 180 gm
- Full fat milk – 1 ltr
- Lemon juice (or vinegar) – 2 tsp
Steps to follow
- Pour full fat milk in a cooking pot and heat
- Once it starts boiling then add lemon juice and stir well
- After 1-2 minutes switch off the flame and it should turns in paneer immediately but if it does not not then it keep that as it is for cooling. Check it after 30 min. It will definitely become paneer.
- Now take all paneer in a muslin cloth and drain water from panner. Compress it by pressing this cottage cheese from outer side of cloth to drain water as much as possible.
- Now let it be cool and give proper shape by pressing with your palm. If you want to make paneer bhurji then you do not press this to give any shape.
Sometime lemon juice can not turn milk into paneer. In such case use calcium Lactate.
But still there is some difference you may find in home made paneer and paneer purchased from market. You may have noticed that your home made paneer some time are not intact when you add it in gravy, it is often broken or scrambled. This happens due to two reasons. Firstly your paneer has more moisture than what is available in market. Secondly you probably do not compress cottage cheese properly with your palm.
In Industry fresh paneer is compressed in machine to make it intact and less moisturized. But if you properly compress this with your palm and keep this in freezer for 2 hours before using then it will be intact. If still you are not able to make perfect paneer at home then make fresh home made paneer to use in paneer bhurji (scrambled paneer dish).