As we venture into the world of handmade delicacies in this blog, we will be concentrating on a time-honored dish that is commonly seen in kitchens: paneer. As we make our way through the maze of questions that are usually asked about the production of this versatile cheese, I will serve as your guide in the process of transforming simple components into a delectable masterpiece.
You are invited to accompany me on this journey of making and tasting the freshest handmade paneer, regardless of whether you are a newbie in the kitchen. Unlocking the mysteries, bringing together the pleasure of making something, and taking our culinary experiences to the next level together!
A simple two-ingredient paneer is used in Indian cooking!
Which acid should I use for making paneer?
There are three different acids you can use to make paneer: lemon juice, vinegar, or yogurt (curds). Adding vinegar will give you a really firm block of paneer. Lemon juice and yogurt will result in softer, creamier paneer. In this recipe, I used grapeseed vinegar.
Ingredients
- 6 liters of fresh milk
- 2 cups grapeseed vinegar
Instructions
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Bring the milk to a boil and reduce the flame to a simmer.
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Add the souring agent of your choice (lemon juice, vinegar, or yogurt) and mix with a spoon gently. Simmer for 2-3 minutes till you see the milk starting to split.
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Switch off the flame as soon as the milk splits completely and separates into whey and cheese curds.
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Line a sieve or colander with a muslin cloth or cheese cloth and place this over a dish. Strain the paneer into the cheesecloth and collect the whey at the bottom. Use the whey for kneading dough and making delicious dosas or smoothies.
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Once the whey has strained out, you can use the paneer as is. Or if you wish to shape it into a block, cover the paneer with the edges of the cheesecloth and place a heavy weight on it. Set this aside for 3 to 4 hours.
Step 1: curdling milk for paneer: Please go to my channel to view steps 1 and 2.
See the full tutorial on how the cheese curds separate from the whey. Don’t stop there, because the process of making paneer has just started, and this is about 8–10 minutes into the process. So stay there, because it’s just 5 more minutes to make creamy, soft homemade paneer.
Step 2: separating cheese curds from liquids (whey)
Once the milk starts separating, simmer it for another minute or two, so you’ll see it split completely between the whey and cheese curds. This is how things will start looking. Switch off the flame, but make sure the paneer doesn’t overcook.
Be bold and take a small bite of those hot cheese curds. It’s my favorite part of making paneer! It’s when you taste creamy, fresh, and melt in your mouth paneer straight off the stove. . You are also done!
Step 3: strain and set
The next step is to line a strainer with muslin or cheesecloth and strain the paneer. But make sure you keep another dish below the strainer to collect the whey. Don’t throw it away because it’s full of nutrients and perfect for kneading into dough or even spicing it with cumin and salt for a refreshing, tangy drink!
Once I’m all done with straining, I like to fold the edges of the cloth over it and place a heavy object on top of it. Because this really helps shape the paneer and set it into a block that you can slice into for those perfect paneers.
Place the muslin cloth or cloth of your choice onto a strainer over a large mixing bowl, because the paneer has to be strained. Take the corners of the cheesecloth and pull them up, twist, and squeeze to remove as much water as possible. So you can save the whey for smoothies, soups, or dosas!
How should paneer be set?
Place the paneer, wrapped in cheesecloth, on a plate. So place another plate or a cutting board on top of a heavy block. Press the cheese for 1 to 4 hours, or leave overnight.
At a minimum of three hours and up to four hours, because it allows the paneer to undergo compression. So remove the paneer from the fabric and remove the weight, but you can also keep the whey in an airtight jar in the refrigerator.
Cut into squares and either refrigerate or freeze until ready to use!
Make-Ahead and Storage
The paneer can be stored in an airtight container, but in the refrigerator for up to 3 days or in the freezer for up to 1 month.
FAQS!
What is paneer? Paneer is a fresh cheese commonly used in Indian cuisine. It’s made by curdling milk with an acid, separating the curds from the whey, and then pressing the curds into a solid block.
How long does it take to make homemade paneer? Making paneer at home is a quick process, typically taking around 30 minutes, excluding the time needed for pressing and setting.
What type of milk is best for homemade paneer? Whole milk works best for paneer, as it yields a creamier and richer texture. However, you can use low-fat milk for a lighter version.
Can I use store-bought lemon juice for curdling? Yes, you can use store-bought lemon juice or vinegar as an acid to curdle the milk and make paneer. Alternatively, you can use yogurt or buttermilk.
How can I add flavor to homemade paneer? Experiment with herbs, spices, or even chili flakes during the curdling process to infuse flavor into the paneer. You can also marinate the paneer after it’s set.
How long does homemade paneer last? Fresh homemade paneer is best consumed within 2–3 days if stored in the refrigerator. To extend its shelf life, consider freezing it for up to a month.
Can I use the whey leftover from making paneer? Absolutely! Whey is rich in protein and can be used in soups, stews, rotis, dosas, and smoothies. It’s a nutritious addition to various recipes.
What if my paneer turns out too crumbly? If your paneer is too crumbly, it may be due to over-acidification. Adjust the amount of lemon juice or vinegar next time, and make sure not to over-stir the curds during the process.
How can I incorporate homemade paneer into different dishes? Paneer is incredibly versatile. Use it in curries, stir-fries, salads, or even grill it for a delightful appetizer. Its mild taste makes it a perfect canvas for various flavors.
Visit my channel, “Cooking with Shams.”
Happy cooking!