Homemade Paneer Recipe

Paneer is a versatile and delightful cheese used widely in Indian cuisine, cherished for its ability to absorb flavors and add richness to various dishes. Making homemade paneer is a straightforward process that can elevate your culinary creations, and this recipe ensures that you can create fresh paneer right in your kitchen. With just two ingredients and a little patience, you’ll have delicious, homemade paneer ready for use in a variety of recipes.

Ingredients

Nutritional Information (per serving)

Preparation Time

Servings

This recipe yields approximately 200 servings of paneer, making it perfect for larger gatherings or meal prep.

Cuisine

Indian

Course

Dinner

Diet

High Protein Vegetarian

Instructions

To commence your homemade paneer journey, start by pouring the 3 liters of milk into a heavy-bottomed pan. This type of pan helps in evenly distributing heat, preventing the milk from scorching. Turn the heat to high and patiently wait for the milk to come to a vigorous boil, which may take several minutes. As the milk begins to bubble and rise, keep a close watch to avoid any overflow.

Once the milk reaches a rolling boil, it’s time to enhance the acidity for curdling. Add in the 4 tablespoons of freshly squeezed lemon juice, stirring gently but thoroughly. As you do this, you will notice an immediate transformation; the milk begins to curdle, separating into soft, white curds (known as chenna) and pale yellow whey. This process is fascinating to watch as the curds form, and you may feel a sense of accomplishment at this initial stage.

Turn off the heat and allow the curds to rest in the whey for about 5 minutes. This resting period allows the chenna to firm up slightly and makes the next step easier.

After the resting time, it’s time to separate the whey from the chenna. Place a thin sieve strainer over a bowl, and line it with a muslin cloth (or a clean kitchen towel). Carefully pour the curdled milk mixture into the lined strainer. The whey will drain away, leaving behind the soft cheese. Gently press down on the chenna using a flat spatula to encourage excess liquid to escape, shaping the paneer in the process.

Once most of the whey has drained, gather the corners of the muslin cloth to form a pouch with the chenna. Place the pouch on a flat plate, and then set a larger plate underneath to catch any remaining whey. To further press the paneer and shape it into a firm block, place a heavy object (such as a cast-iron skillet or a few cans) on top of the wrapped chenna.

Now, to ensure a well-formed paneer, refrigerate this entire setup for about 2 hours. During this time, the weight will compress the chenna, and you will notice that the bottom plate collects some whey. After the allotted time, your paneer will be firm and ready for use.

Once you remove the muslin cloth, your homemade paneer can be cut into cubes or slices, depending on your recipe requirements. Enjoy the satisfaction of knowing you’ve created this delightful ingredient from scratch!

Tips and Variations

• Flavoring Your Paneer: Consider adding spices or herbs to the milk before curdling for infused flavors. Some popular choices include black pepper, turmeric, or chopped green chilies.
• Using Different Acids: While lemon juice is commonly used, you can experiment with vinegar or yogurt to achieve different flavor profiles in your paneer.
• Storing Paneer: Store any leftover paneer in a container submerged in water in the refrigerator to keep it fresh for up to a week.

With this simple recipe, you are now equipped to create delicious paneer at home. You can incorporate it into numerous dishes, from creamy curries to fresh salads. If you’re looking for inspiration, be sure to explore a collection of 100 Paneer Recipes that are easy to cook and absolutely delicious. Enjoy the delightful journey of cooking with your homemade paneer!