Homemade Paneer Recipe
Prep Time: 10 minutes
Cook Time: 60 minutes
Course: Dinner
Cuisines: Indian
Diet: High-Protein Vegetarian
Description:
Homemade Paneer is an incredibly simple yet rewarding dish that you can easily prepare in your own kitchen. With just a few basic ingredients—milk, lemon juice, and a fine mesh strainer—there’s no need to buy paneer from the store. This fresh and soft Indian cheese, known as chhena, is a versatile ingredient used in countless Indian dishes such as curries, kebabs, and sweets. Why not take the traditional route and create this beloved ingredient from scratch in your very own home?
Ingredients:
| Ingredient | Quantity |
|---|---|
| Milk | 3 liters |
| Lemon juice (freshly squeezed) | 4 tablespoons (or 4 lemons) |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 70 kcal |
| Protein | 6 g |
| Fat | 4 g |
| Carbohydrates | 3 g |
| Fiber | 0 g |
| Calcium | 200 mg |
Instructions:
-
Prepare the Milk:
Start by pouring 3 liters of milk into a heavy-bottomed saucepan. Place the pan on high heat and bring the milk to a gentle boil. Make sure to stir occasionally to prevent it from sticking to the bottom of the pan. -
Add Lemon Juice:
Once the milk starts boiling, add the freshly squeezed lemon juice. Stir gently, and you will soon see the milk begin to curdle as it separates into two components: the solid chenna (curds) and the liquid whey. Allow the milk to continue boiling for a minute or two to ensure the curdling is complete. -
Let the Curd Rest:
Turn off the heat and let the curds rest in the whey for about 5 minutes. This resting period helps the curds firm up slightly, making the paneer even more flavorful. -
Strain the Chenna:
Place a fine mesh strainer or cheesecloth over a bowl. Carefully pour the curdled milk through the strainer to separate the curds (chenna) from the whey. The whey can be discarded or used in soups, gravies, or even as a base for baking. Gently press down on the curds using a spatula or spoon to remove excess water. -
Shape the Paneer:
Gather the cloth (or muslin) around the chenna and fold it neatly. Place it on a flat plate with a larger plate underneath it. Apply weight over the folded cloth—this helps the chenna to firm up and form the paneer shape. You can use a heavy object like a jar, stone, or any weighty item you have on hand. -
Chill and Firm Up:
Place the setup in the refrigerator and allow it to rest for at least 2 hours. During this time, the weight will press out any remaining liquid, and the paneer will become firm and hold its shape. -
Cut and Serve:
After the paneer has been pressed for 2 hours, remove the muslin cloth and you will find a perfectly shaped block of paneer. Cut it into cubes or slices, depending on your recipe or preference. Freshly made homemade paneer can now be used in your favorite dishes like palak paneer, paneer tikka, or even desserts like rasgulla.
Tips for Perfect Paneer:
- Ensure that the milk you are using is full-fat for a richer and creamier paneer.
- If you don’t have muslin cloth, you can use a clean kitchen towel or cheesecloth to strain the curds.
- For a firmer texture, you can press the paneer for longer or increase the weight used during the pressing process.
- The leftover whey is rich in nutrients and can be used to knead dough or make soups and gravies.
Homemade Paneer is a staple in many Indian homes, and now, with this easy recipe, you can make it fresh in your kitchen anytime! Whether you’re making a rich paneer butter masala or grilling the cubes for a healthy snack, this simple yet authentic method guarantees delicious results. Enjoy experimenting with your own homemade paneer!
