This post is long due. It is in my drafts for more than two years. I was trying different ways all this time but something wasn’t right with the texture & taste of paneer I made at home. However, once you get a hang of it, making paneer could be the easiest thing you do in your kitchen. The steps are simple and there are just a few things you need to keep in mind and viola you are a cheese maker! I am sharing my recipe which will help you make moist, creamy and mildly chewy paneer every single time. Use it in curries to make bhurji with it. .The paneer cubes hold up their shape when added to curries or grilled on high heat.
What is Paneer?
Paneer/Panir is something you cannot imagine indian (especially north indian) cuisine without. With vegetarianism being the popular way to eat, it is hugely consumed as a source of protein and fat. From appetizers to curries to flatbreads to desserts, it is one favorite ingredient among indians. Back in India, freshest paneer is easily available in markets. It is so soft and creamy that you can eat it just as it is. It just melts in the mouth. Paneer is fresh cheese but its not made by fermenting or curing or using rennet (which is a popular enzyme used in cheese making in the western countries). It is sometimes referred to as indian cottage cheese but dont get confused, the taste and texture is entirely different from cottage cheese. Paneer is unaged, firm, unsalted and non- melting dairy product which is a somewhat similar to how ricotta is made.
How To Make Paneer At Home?
There are 3 main steps involved in making paneer at home.
Boiling & Curdling the Milk- Add milk to a large pot and bring to a rolling boil. Once boiling, switch off the stove. Add the curdling agent (details below) and let the milk curdle. Draining the Milk Curds - Drain the curds using a cheese cloth. Tie up the curds and let drain for an hour or so. Pressing the curds into a block- Weigh down the curds to form a block. Refrigerate and cube.
Refer to recipe card for detailed instructions.
Curdling Agents
There are many ways to curdle the milk and the texture and taste of differs only a bit depending on the agent you choose.
Fresh Lemon or Lime Juice - This is one of the most common ways to curdle milk. The curds a bit of washing to do away the citrus taste but the texture is soft. Vinegar - This is what I use. I love that the firm texture and how creamy it is. There is no need to wash the curds either. The milk curdles faster and the you get soft and delicious cheese with a hint of tang. Love it! Sour Curd (Indian Yogurt) or ButterMilk - My grandmother used to use this method. You need sour curd or buttermilk for this method. In those days, curd was set at home and she used to set it out for a few hours to make it sour. This method yields firm paneer as well.
Variations You can Try
Add some ground pepper to the milk for black pepper flavored paneer. You can also add ½ teaspoon turmeric to milk before curdling it for a yellow stained paneer to use it in savory recipes.
How To Use Whey
Whey is full of nutritients and is considered very good for the gut. However, I am personally not at all a fan of taste its so I simply use it to water my plants. Yes I know 🙂 I have seen many people use it cake batters, for kneading dough, while making dal and in smoothies as well. You can try and see how you like it.
Storing & Using Paneer
You can use the paneer right away in your recipes. Store it refrigerated for 3-4 days. Freeze for a month. I like to cube or portion it before freezing.
Few Tips
Milk :- Use full fat milk. You can use any high quality milk. I usually go for organic milk. Paneer is all about fat content in the milk. I bump the milk with some heavy cream for a softer cheese but its optional to add cream. Temperature :- In the entire process, the temperature is very important. Adding the curdling agent when the milk is boiling or super hot will make a rubbery paneer. Please follow the instructions in recipe card. Do not let too much water drain from the curdled milk once you have tied it up in the cheese cloth else paneer will be dry and the curds will never pull together to form a block.It is better to cut when the block is cold. Use a sharp knife.
