Homemade Paneer – 2 Ways | Making Paneer Cheese at Home

Homemade Paneer – 2 Ways | Make Paneer at Home | Making Paneer Cheese with Detailed Photo and Video Recipe. This is an easy procedure to prepare malai and masala paneer using a basic ingredient – milk. The method does not include preservatives and is made with fresh, whole-cream milk to yield rich, creamy, soft paneer with the desired consistency. It can be used for almost all types of curries and deep-fried snacks.

Homemade Paneer – 2 Ways | Make Paneer at Home | Making Paneer Cheese with step-by-step photo and video recipe. Cheese or paneer recipes are critical and popular with most vegetarians, if not for meat-eaters. We generally tend to take the easy route with paneer and buy it from a grocery store, assuming it involves rocket science. However, it takes only 30 minutes to prepare fresh and creamy paneer in 2 ways.

I have posted many recipes, and one common thing in all these recipes is using homemade paneer. If you look at these recipes, I strongly recommend using fresh paneer rather than store-bought. Apart from using all the preservatives for its longevity, you may also find maida or cornflour. These kinds of adulteration help get the firm texture and prevent the loss of shape for a couple of weeks. Thus, technically, you may not enjoy the softness of paneer in your meal. These adulterated paneers can be ideal for recipes like tikka, as they would still hold their shape when roasted in a grill or tandoor. But personally, it is a strict no for us in curry, pakoras, snacks, sweets and desserts. If you are comfortable with store-bought, prepare this homemade paneer recipe once, and you will find the difference.

Furthermore, some 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 milk variants may not produce the same quantity of milk solids for the same amount of whole cream milk. Secondly, depending on the thickness of the milk, you may have to vary the amount of 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, wash the milk solids with chilled clear water once they are curdled. This helps remove the vinegar traces and the sour taste from paneer.

Finally, I request you to check my other related cooking tips, tricks, methods, and recipes collection with this post on homemade paneer recipes. 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, and banana flowers. Further to these, I would also like to include my other related recipes, like,

• Curries Recipes
• Snacks Recipes
• Street Food Recipes

About Homemade Paneer Recipe

It is a simple dairy product, a protein-rich kitchen staple, and a multipurpose vegetarian ingredient. Paneer is a simple milk solids prepared by boiling the milk and then curdling it with vinegar or lemon juice. Dairy products, with risks and health complications, are typically purchased from the store. However, these can be easily avoided by preparing them at home using fresh full-cream milk. This ensures a creamy, rich, chemical-free Homemade Paneer Cheese.

There are many different ways to make this simple two-ingredient Homemade Paneer. The most common method is to add lemon drops or vinegar to boiled milk. The milk will immediately start curdling, and the milk solids will be collected and shaped. Another way is to add crushed pepper and cumin to make masala paneer before the milk curdles. Another way is to create a low-toned or low-fat paneer using skim milk. Further, spinach-based paneer can be prepared using palak puree with the milk solids.

Video Recipe

Recipe Card for Homemade Paneer – 2 Ways

How to Make Homemade Paneer with Step-by-Step Photos

Malai Paneer

1. Firstly, rinse a thick-bottomed vessel to prevent milk from burning.
   
2. Add 3 litres of milk and bring to a boil by stirring occasionally.
   
3. Once the milk is about to boil, add in lemon juice. Make sure to mix lemon juice with water to reduce the concentration.
   
4. Stir well till the milk curdles.
   
5. Add lemon water until the milk curdles completely, and the water separates.
   
6. Now, drain off the curdled milk over cheesecloth.
   
7. Rinse with cold water and squeeze out 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. After 20 minutes, the cottage cheese is set well and ready to cut.
   
10. Finally, store the Homemade Paneer in an airtight container and use it for a week when refrigerated.
    

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, 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, Homeamde Paneer Recipe can be used in curries or tikka preparation.