Saucepans and Spices

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HOMEMADE PANEER

Shilpa Anand

1 litre of milk will make around 200 gms of paneer

Ingredients 

  • 1litre full cream milk

Salt(a generous pinch) 

  • 1lemon ( juice )

  • ½ cup of water

  • 200 ml of cold water

  • Water for rinsing paneer

  • Muslin cloth

INSTRUCTIONS

  • transfer and heat  milk in a deep pot and allow milk to boil

Let the milk boil for few mins 

  • Add salt 

  • Mix lemon juice and ½ cup water

Keep flame at the lowest heat 

  • Add lemon water and stir gently( can add lemon water in 2 batches) 

  • The milk should split ( if it doesn’t, add some more lemon juice)

Once the milk solids separate, remove from heat and add 200 ml of cold water and then strain it through a Muslin cloth

Reserve the liquid to make dough for chapatti etc or add it to soups, curries or  rice while cooking 

  • Now dip the paneer (while still in Muslin cloth) in water to remove excess lemon flavour. Do it a few times

Now turn the muslin cloth around to squeeze excess water

  • Tie a knot and give it a little shape.

  • place it under a weighted object 

  • Leave it for 1-2 hours 

  • That’s it, your easy homemade paneer is ready 

  • Open the muslin cloth and cut into the desired shape

Enjoy

NOTE

  • KEEP in the refrigerator in an airtight container with water. Use within  3-4 days.

  • You can lightly fry them and keep in the freezer for future use