How to Make Paneer at home| Homemade Paneer

Ingredients:-

Milk (whole cream milk)- 1 1/2 liter

White cooking vinegar- 3 tbsp

Water- 3 tbsp

Method:-

1. Mix 3 tablespoons of vinegar with 3 tablespoons of water and keep the mixture ready.

2. Add milk to a heavy bottom pan on medium heat.

3. Let the milk come to a boil stir it occasionally so it won't stick to the bottom of the pan.

4. Once the milk has come to boil, start adding vinegar mixture little at a time in a small intervals and stir continuously.

5. At one point the milk will start to curdle continue the process till milk separates completely, switch off the flame.

6. Now drain the water from the curdled milk into a muslin cloth. ( Drainned water can be used for making curry or kneating the dough).

7. Rinse the chenna / paneer with cold water so that the taste of vinegar goes off.

8. Bring the ends of muslin cloth together and squeeze it off as much as you can.

9. flatten the Paneer and fold the muslin cloth to the desired shape and place it on the flat surface then place a heavy object on the top of it, to set it really well. ( I have used marble rolling pin) leave it undisturbed for 1 to 2 hours.

10. what is the Paneer is said remove it carefully from the Muslim cloth and cut into small cubes.

Storage tip- keep the Paneer in a air tight container and filled with water and keep in the fridge. You can enjoy fresh paneer for 3 to 4 days.

Tips-

1. using of a whole cream milk is highly recommended for the best results of the Paneer.

2. Curdling can be done by vinegar or lemon juice or yoghurt. I prefer using vinegar as it gives a nice texture to the Paneer.

3. if you want creamier paneer then add one fourth cup of fresh cream per litre of milk while boiling the milk.

Happy cooking!