How to make Paneer
Paneer is commonly available in Indian subcontinent region and prepared by curdling of heated milk. Here we will learn how to make paneer at home step-by-step.
Muslin cloth or thin cloth
Heavy Bottom Pan
A Heavy Weight
Full Cream Milk
Lemon Juice or Vinegar
Boil milk in a heavy bottom pan on medium or low flame.
Stir the milk occasionally, so that the milk does not get burnt at the bottom and also prevents to form cream (malai) on top.
Once the milk comes to boil, simmer and add the curdling agent (lemon juice or vinegar).
Stir the milk continuously with a ladle until the milk curdles completely. Keep the flame low add this moment.
If the milk does not curdle properly, feel free to add more curdling agent (lemon juice or vinegar) until the curdled milk and water separate completely.
When the milk curdles completely, you can see the greenish color whey and at this time turn off the flame.
Use a muslin cloth or thin cloth to separate the curdled milk from whey.
Line a colander with the muslin cloth and drain the curdled milk.
Rinse the curdled milk to remove the sourness from lemon juice or vinegar.
Now carefully gather the edges of the muslin cloth together and squeeze the water from it.
Tie the edges of the muslin cloth together and keep it on a plate.
Keep a heavy weight on the top of the muslin cloth for 30 minutes.
After half an hour, paneer block will be ready and you can cut it in desired shape.
Avoid discarding the whey. You can use the whey for kneading dough (for roti), soaking of legumes and rice. You can also use whey in gravies and soups.