Paneer Recipe | How to make Paneer at Home
 
Prep time
Cook time
Total time
 
Author:
Serves: 300 gms
Ingredients
  • Full Cream Milk - 1.5 liter
  • Anyone from below :
  • Citric acid - ¼ tsp + Water - 2 tbsp
  • Vinegar - 2 - 3 tbsp + Water - 4 tbsp
  • Lemon juice - 2 tbsp or more + Water - 4 tbsp
  • Sour curd - ¼ cup or as per need + Water - ¼ cup
  • Sour Buttermilk - ½ cup or as per need
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Heat the milk.
  2. Bring one boil. Turn off the flame.
  3. Stir well.
  4. Meanwhile, dissolve ¼ tsp citric acid into 2 tbsp water.
  5. Add this citric acid solution to boiled milk.
  6. The flame should be off at this stage.
  7. After a minute, slowly start stirring the milk.
  8. Gradually milk will start curdling.
  9. If milk is not curdling, add more citric acid solution 1 tsp at a time until the milk curdles. If required, turn on the flame and heat for 2-3 min only.
  10. To drain the whey, place a strainer/colander over the large pan.
  11. Layer the strainer with wet muslin cloth/cheesecloth.
  12. As soon as milk curdles, pour on to a muslin cloth.
  13. Strain all the excess water.
  14. Squeeze gently or hang it for 20-30 min to drain excess whey.
  15. Form a square and rectangular log shape along with cloth.
  16. Place it on the plate( refer to video recipe ). Put a heavy weight on top of the paneer log.
  17. Let it rest for 2 - 3 hrs.
  18. Remove the cloth, and the homemade Paneer is ready.
  19. Refrigerate it in an airtight container for further use.
  20. I got approx 300gms of paneer out of 1.5-liter full cream cow milk.
Recipe by Zeel's Kitchen at https://zeelskitchen.com/recipe/paneer-recipe-how-to-make-paneer-at-home/