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

easy homemade paneer recipe - 2 ways | make paneer at home | making paneer cheese
Course cheese
Cuisine Indian
Keyword homemade paneer recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 35 minutes
Servings 350 grams
Calories 1kcal
Author HEBBARS KITCHEN

Ingredients

for malai paneer:

  • 3 litre milk full cream
  • 4 tbsp vinegar

for masala paneer:

  • 3 litre milk full cream
  • 1 tsp coriander seeds crushed
  • 1 tsp cumin seeds crushed
  • ½ tsp pepper crushed
  • 1 tsp chilli flakes
  • 4 tbsp vinegar
  • 1 tbsp mint finely chopped
  • 1 tbsp coriander finely chopped
  • ½ tsp salt

Instructions

how to make malai paneer:

  • firstly, in a large vessel take 3-litre milk. make sure to use full cream milk to get a good amount of paneer.
  • stir and get the milk to boil. make sure not to burn the bottom of the vessel.
  • add 2 tbsp vinegar and stir the milk.
  • milk starts to curdle, add more vinegar as required.
  • the water has to separate completely.
  • now drain off the curdled milk over cheesecloth.
  • rinse with cold water and squeeze off the water.
  • shape the paneer into a block, and keep the heavy object over it.
  • rest for 20 minutes or until the paneer sets completely.
  • after 20 minutes, the cottage cheese has set well and ready to cut.
  • finally, store the malai paneer in an airtight container and use for a week when refrigerated.

how to make masala paneer or spiced paneer:

  • firstly, in a large vessel take 3-litre milk. make sure to use full cream milk to get a good amount of paneer.
  • stir and get the milk to boil. make sure not to burn the bottom of the vessel.
  • once the milk comes to a boil, add 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp pepper and 1 tsp chilli flakes.
  • mix well and boil for a minute to absorb all the flavours.
  • add 2 tbsp vinegar and stir the milk.
  • milk starts to curdle, add more vinegar as required.
  • the water has to separate completely.
  • further, add 1 tbsp mint and 1 tbsp coriander. mix well.
  • now drain off the curdled milk over cheesecloth.
  • rinse with cold water and squeeze off the water.
  • add ½ tsp salt and mix well. shape the paneer into a block, and keep the heavy object over it.
  • rest for 20 minutes or until the paneer sets completely.
  • after 20 minutes, the cottage cheese has set well and ready to cut.
  • finally, store the masala paneer in an airtight container and use for a week when refrigerated.

Nutrition

Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg