homemade paneer recipe – 2 ways | make paneer at home | making paneer cheese

homemade paneer recipe – 2 ways | make paneer at home | making paneer cheese with detailed photo and video recipe. an easy and simple procedure to prepare a malai and masala paneer using a basic ingredient – milk. the procedure does not include any preservative and made with fresh full cream milk to yield rich, creamy and soft paneer with the desired consistency. it can be used for almost all types of curries, deep-fried snacks and even for most of the milk desserts and indian sweets.

homemade paneer recipe – 2 ways | make paneer at home | making paneer cheese with step by step photo and video recipe. cheese or paneer recipes are one of the important and popular recipes for most of the vegetarians, if not to the meat-eaters. we generally tend to take the easy and short cut with paneer and buy it from grocery store assuming it involves rocket science in it. however on the contrary it takes only 30 minutes to prepare fresh and creamy paneer and that too in 2 ways.

i have posted a lot of paneer recipes till now and one thing common in all these recipes is the use of homemade paneer recipes. if you look at these recipes, i have strongly recommended using fresh paneer rather than store-bought. apart from using all the preservatives for its longevity, you may also find maida or cornflour in it. these kinds of adulteration help get the firm texture and not losing its shape for a couple of weeks. thus technically you may not be enjoying the actual softness of paneer in your meal. having said that, these adulterated paneers can be ideal for recipes like tikka, as it would still hold its shape when roasted in grill or tandoor. but personally, it is a strict no for us in the curry, pakora’s, snacks and even for sweets and desserts. trust me if you were comfortable with store-bought, prepare this homemade paneer recipe once and you will find the difference.

furthermore, some more additional tips, suggestions and variations to make paneer at home. firstly, the key ingredient for this recipe is the milk and i would heavily recommend using full cream thick milk to get rich milk solids. skim or other variants of the milk may not produce the same quantity of milk solids for the same quantity of full cream milk. secondly, depending upon the thickness of milk, you may have to vary the quantity of the vinegar. for instance, if you feel the milk is not getting curdled with the amount of vinegar mentioned below, you may increase it by 1 tbsp. lastly, make sure to wash the milk solids with chilled clear water once it is curdled. this helps to remove the vinegar traces and also the sour taste from paneer.

finally, i request you to check my other related cooking tips tricks methods recipes collection with this post of homemade paneer recipe. it mainly includes my other related recipes like karela, protein powder, onion powder, custard powder, instant breakfast mix, how to make biriyani rice, how to make rice flour , besan flour, maida at home, homemade cerelac, curry base, banana flower s. further to these i would also like to include my other related recipes like,

• curries recipes
• snacks recipes
• street food recipes

homemade paneer – 2 ways video recipe:

recipe card for homemade paneer – 2 ways recipe:

how to make make paneer at home with step by step photo:

how to make malai paneer:

1. firstly, in a large vessel take 3-litre milk. make sure to use full cream milk to get a good amount of paneer.
   
2. stir and get the milk to boil. make sure not to burn the bottom of the vessel.
   
3. add 2 tbsp vinegar and stir the milk. you can alternatively use lemon or curd in place of vinegar.
   
4. milk starts to curdle, add more vinegar as required.
   
5. the water has to separate completely.
   
6. now drain off the curdled milk over cheesecloth. whey water can be used to knead the dough for roti or use it in the soup as they are very rich in protein.
   
7. rinse with cold water and squeeze off the water.
   
8. shape the paneer into a block, and keep the heavy object over it.
   
9. rest for 20 minutes or until the paneer sets completely.
   
10. after 20 minutes, the cottage cheese has set well and ready to cut.
    
11. finally, store the malai paneer in an airtight container and use for a week when refrigerated.
    

how to make masala paneer or spiced paneer:

1. firstly, in a large vessel take 3-litre milk. make sure to use full cream milk to get a good amount of paneer.
   
2. stir and get the milk to boil. make sure not to burn the bottom of the vessel.
   
3. once the milk comes to a boil, add 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp pepper and 1 tsp chilli flakes.
   
4. mix well and boil for a minute to absorb all the flavours.
   
5. add 2 tbsp vinegar and stir the milk. you can alternatively use lemon or curd in place of vinegar.
   
6. milk starts to curdle, add more vinegar as required.
   
7. the water has to separate completely.
   
8. further, add 1 tbsp mint and 1 tbsp coriander. mix well.
   
9. now drain off the curdled milk over cheesecloth. whey water can be used to knead the dough for roti or use it in the soup as they are very rich in protein.
   
10. rinse with cold water and squeeze off the water.
    
11. add ½ tsp salt and mix well. shape the paneer into a block, and keep the heavy object over it.
    
12. rest for 20 minutes or until the paneer sets completely.
    
13. after 20 minutes, the cottage cheese has set well and ready to cut.
    
14. finally, store the masala paneer in an airtight container and use for a week when refrigerated.
    

notes:

• firstly, make sure to use good quality milk to yield good quality and quantity paneer.
• also, you can add salt to malai paneer to add flavour.
• additionally, adjust the number of spices to your choice in masala paneer.
• finally, masala paneer and malai paneer can be used in curries or tikka preparation.