How to make Paneer
May 24th, 2008 filed under Gluten Free, Miscellaneous, Paneer (Indian Cheese)
Paneer is a homemade Indian cheese. Paneer is used many different ways making desserts, appetizers and main course dishes.
Paneer (how to)
Ingredients:
- 8 cups (half gallon) milk
- 1/4 cup lemon Juice
Method:
- Mix lemon juice in half cup of hot water and put aside.
- Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
- As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
- Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
- Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
- To take out the excess water, press the wrapped paneer under a heavy pan for about 1 hour.
Tips:
If paneer will be used to make any dessert dish:
- The most important part of making paneer for dessert is how much water to take out from the paneer.
- To check if right amount of water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
- For making sweets, paneer can be refrigerated for 1 to 2 days.
- Paneer from half-gallon milk will make about 15 to 20 rasgullas.
- I suggest 2% milk for rasgullas, rasmalai, chamcham or any other dish in that category.
- For sandaish, burfee or any other such dish use regular milk.
If paneer will be used for making main dishes:
- Before Pressing the paneer knead it enough so paneer is not crumbly.
- Press the paneer instead one hour, two hours making firmer.
- Cut the paneer to desired shape. Paneer can be refrigerated for a few days or kept frozen for months.
Variations:
- Add salt to the paneer, if you like with your choice of spices one or more, including black pepper, roasted cumin seed, chopped green chilies, chopped cilantro (Hara Dhania) or to your taste.
i want paneer prepation technique
Dear Manjula
I love to learn new and interesting things are and especially when I serve. But it must also have a good teacher. And in the kitchen you’ve found such a teacher. Along with written recipes videos are very helpful. In many recipes are several small “secret” for good food out. You reveal us and these little secrets. I remember when I was young and someone gave me a prescription with the words “as you put flour contains” skip it. Over time I have met homeowners who revealed the mystery to me “as comprising flour” and I could do and those recipes. Also when I was young I wanted to learn to crochet and knitting. And I found that not everyone has the talent to explain. And so it was at school, not every teacher has the talent to teach no matter how intelligent they are. I can tell you’re a good teacher. I admire your patience and dedication to post so many recipes and others. God bless you and bless you for your work.
I love the way you teach your recipes. I thank you for sharing your wonderful Indian dishes.
can I use lime instead of lemon? or if I use vinegar, do I use white vinegar? and do I also mix it up with water?
thank you,
[...] Adapted from Manjulas kitchen [...]
I have raw milk around 10% to 15% fat. What would be the difference in texture?
Ber
[...] In the end, I called my hubby and asked him to boil and curdle some milk so it’d be ready by the time I started cooking. It actually did not turn out too badly! It was our first time home making cheese- we used this recipe. [...]
Hello Aunty,
I would like to try this recipe and use it in the Palak Paneer recipe, I need 1/3 pound paneer for this.
I wanted to ask, how much paneer does this recipe provide?
Formula of paneer
milk+boil at 90¤c +maintain at 60¤c+setric acid(satri)(1%)+curding+out whey frm chena+dbab thoda sa paneer pr only 20 minut k liye +ice water 5¤c me dubona after det paneer is ready 4 u.
Hi Auntyji,
I made paneer exactly with the instructions given by you. I was able to make it well. But,the paneer became crumbly after cutting and dissolved into particles when I put in the gravy. Could you please let me know the reason behind and the steps to be taken to avoid making the mistake next time.
I appreciate your response.
Hello,
it sounds like you did not knead the cheese enough before pressing it; that will prevent it from being crumbly.