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How to make Paneer

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    How To Make Paneer

    Paneer is a homemade Indian cheese. Paneer is used many different ways making desserts, appetizers and main course dishes.
    Course Main Course
    Cuisine Indian
    Prep Time 20 minutes
    Cook Time 1 hour
    Total Time 1 hour 20 minutes

    Ingredients

    • 8 cupa milk, half gallon
    • 1/4 cup lemon juice

    Method

    1. Mix lemon juice in half cup of hot water and put aside.

    2. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
    3. 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.
    4. 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.
    5. To take out the excess water, press the wrapped paneer under a heavy pan for about 1 hour.

    Recipe Notes

    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 ifΒ right amount of Β 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, ras malai, 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.


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303 thoughts on “How to make Paneer

  1. namastey auntigi,
    just today i saw ur raciepies i liked it it is very easy to make now i wil try to make it. if u dont mind i want some veg kababs. i don’t know u have on ur web.

  2. Thanks from Baton Rouge, Louisiana! This worked like a charm, and I have no doubt that I’ll be using this recipe for years to come.

  3. hi chef
    thx 4 ur website its really useful in our daily kitchen, plz tell me instead of using lemon juice can we use something else ?????

  4. hi aunty…..
    Am sakthi.doing my MCA…..i watch your recipes often….its really excellant aunty…….simply superb aunty…..i tried gulfi and it came well…….

  5. Dear Aunty,
    Just wondering if you could plz suggest me? what is Gallon milk? and what other option do we have here?
    as i live in Australia? i tried making paneer other day with full cream milk it didnt turn well…please suggest me

    Thanks….eager to hear from you

    Mrs.Jain

    1. Manjula means, use a half a gallon of milk for the recipe . . . a volumetric measurement. 1 gallon = 4 liters = 16 cups.

      Full cream sounds like whipping cream (35 percent), you would want to use partly skimmed milk, (which is 2 percent) or homo milk (which is 4 percent). Cottage cheese can be made in a very similar way with skimmed milk (which is 1 percent or lower). The percentage of the milk refers to he Milk Fat content or MF for short.

      Hope that helps

  6. THANKS VERY MUCH>>>>>…
    MYSELF BEING IN JAPAN…..YOUR SITE IS A TOTAL USEFUL PACKAGE FOR US
    THANKS A LOT….

  7. Hi,
    Thank you so much for your recipe and video. While I was making my first ever batch of paneer, and having no luck with the curdling process, I saw your recipe, and after adding a lot more lemon juice, it magically curdled! I had been stirring for 1/2 hour before seeing your recipe online. Next time, I bet my time will be cut by at least 1/2 hour.

  8. Hi manjula akkaa, nuvvu chaala masthuga chesthavu vantalu anni gaani…my langage is telugu.. i was just telling that you really cookk wonderfully… i love it..:P

  9. Thanks Manjulaben for all the fantastic recipes!
    you’re just like my dadima, only a lot more patient!- i watch your videos again and again… my mum better watch out, i’m getting pretty good.

    thankyou!

    Shria

  10. Dear Manjula aunty

    Can you please show us how to make ghee at home from collected milk cream

    i shall be very greatful

    zita

  11. My darling Manjula ! Thanks million times for your beautiful recipies ! Thanks for being you and your wonderful job .I am from Odessa Ukraine and I make your dishes .They are so tasty and healthy . Thanks once again .

  12. Manjula Aunty, You are like our mom outside India!!!!!!!! teaching us all these wonderful recipies!!! you are the best!! i can say for all of us.. WE LOVE YOU!! πŸ™‚ πŸ™‚ πŸ™‚ please keep adding more wonderful recipies

  13. HI Manjulaji,

    Thanks a lot for all the effort you out in on this website, its really helpful to learn new dishes from this site. i tried making panner but unfortunately it didnt work out well, do we need to use whole milk for this purpose i used semi skiimed milk πŸ™

  14. Thank you so much for this recipe! I have always loved Indian cuisine and paneer especially but have been hesitant to try making it on my own. After trying a different recipe that failed (I don’t think the recipe called for enough lemon juice), I came across this website. The instructional video was so helpful! I made it last night and it turned out perfectly. Thanks again!

  15. Dear Manjulaji

    Been watching your videos on youtube . Thank you for sharing your lifetime of hardwork and love . I reside in Israel and miss the varoius indian veg dishes a lot. It reminds me of the sweet tastes of mother india
    Thank you and GOD Bless you
    best of health , wealth , prosperity and good fortune
    Guy Yagish Alter

  16. Dear manjulaji,thnks a ton fr ur recipe .I took down the paneer recipe i am south indian
    and panaeer is not made at our homes but ny daughter loves it she tastes it from her north
    indian friends. You have taken a lot of trouble to start ur website(I am a new comer so
    i do not when it was started ) and given the viewers so many minute details.I am
    staying in karawang which is in jakarta and paneer is not available in any shop.
    I shall keep in touch with u.Wish u good health and success!

  17. Manjulaji, I’ve been watching a lot of your videos. Thanks a bunch for all the effort you put in. Awesome job!

  18. Hello,
    If curdling milk with lemon juice to make paneer is the procedure, I was wondering whether I could prepare paneer from curds, instead of boiling milk etc.

  19. Hi Mrs Jain,

    Thank you very much for this simple recipe. its simply great. I just made paneer from packeted fresh milk. it turned out right. but was slightly sour and edges were not firm. do i have to kneed it? Pls advice.

    thanks,
    Ami

  20. HI Manjula aunty,

    I love your recipes…they are so simple and easy to follow.

    I want to know how to freeze paneer and keep if I am not using it. Can you please help me out with that.

    Thankyou,
    Sneha

  21. hi manjula aunty!!
    i made paneer yesterday for pedas and both things tuned out amazingly.Pedas ver really awesome

    i hav a question about paneer that when it is brought from market its sour in taste….
    can u please tell me how to make paneer little sour to use in paneer samosas n any other main dishes??

    Thank you very much for ur wonderful and easy recipes:)

  22. Hi Manjulaji,

    Love your website. Am a great food fan and love to try out recipes and also try out putting my own spin to what I make. I like the fact that most of the recipes on this website are simple, requiring the bare minimum of ingredients and steps. Too drawn out process might make great dishes, but who has the patience and time to try them out anyway.

    I have made Mathri’s exactly like your recipes. Turned out great, only problem was they were eaten faster than I thought they would be. I make paneer at home too. Use 1- 1 1/2 cups of yogurt for 1 gallon of milk instead of lemon sometimes. Lemon method produces better tasting paneer for sweets. However adding yogurt makes a little more paneer, good for main dishes.

    I had a question: How to make yogurt at home? Tried it several times. Used good live cultures yogurt. Kept the milk warm. Nothing works.

    Prachee

    1. Hello Prachee, I am not sure how to show this recipe. The main and most important ingredient for yogurt is the starter but I did not have any good results unless I am using the starter from home made yogurt.

  23. Dear Manjula Ji,

    Like your recipes made basan laddu and Rasgullas Basan laddu were little dry ? Please advise.

    Thanks

  24. Hello, I am so impressed with your video tutorial! We usually get take out, but recently have tried to make more at home. This video was perfect. I made some paneer tonight, and it turned out excellent (except for the fact I didn’t kneed the paneer before using it in my main dish). I am excited to try more of your recipes. Thanks.

  25. Hi Manjula

    I find all your receipes simple to follow. I have learnt how to make quite few things from you. Thank you so much. Keep bringing us new receipes. God bless you.

  26. Manjulaji, when I discovered you on You Tube – it was like I found a unique treasure! You are so amazing,
    your manner of presentations is so straightforward and simple – I enjoy each and every tutorial – I am maried in a traditional gujarati lohana
    family who pride themselves on their cooking expertise – but I personally never learnt to cook due to professional commitments.
    Now married to a husband who loves entertaining I make new dishes from your recipes and have become the talk of the town on
    what a good cook I am! – thank you so much and keep on posting new recipes.

  27. Hi! Manjula Aunty
    This is neeju from uk, i have tried to make paneer , paneer separated from water but my paneer is very soft.
    I want to cut off into square shape to add in dry vegetable so what i have to do to make it in small square shape

    1. After draining off the water, put the paneer under a heavy weight for a few hours in the fridge. It will be more firm and solid when you take it back out.

  28. Thank you so much! It turned out well, but it did not have the store bought consistency….could you please tell me if there is a way to make it hard enoud=gh to grate or cube…

    1. To make paneer hard, you must put a heavy weight (5 pounds or so) on it and leave it in the fridge for a few hours.

      Ironically, soft paneer is considered the best. You don’t need to grate fresh, soft paneer. Just crumble it between your fingers.

  29. Namaskar ma,
    After watching paneer and rasgulla recipes, I could successfully prepare at my home. It is unbelievable.
    I have stopped buying paneer from the market. I use full cream milk for paneer and reuse the whey (instead of water) to dilute the curd in Punjabi curry.
    Thanks a lot for a great website.
    Nidhi S

  30. Hello,
    I have some questions with respect to making paneer:
    1. After making paneer, the drained water is not clear in color but still looks like milk and sets like curd. Is this normal?
    2. Can we re-use this drained water for any other purposes?
    3. Should be using un-boiled milk for making paneer?
    Thanks in advance for your answers.
    Best Regards,
    Mytreyi

    1. If the water drained from the paneer can set like curd, then you are either not using enough lemon juice or vinegar to fully seperate the solids and whey in the milk AND/OR you must let the seperated milk sit for a minute before straining it.

      There is almost no uses for the liquid. Usually it just gets discarded.

      You can use store bought homogenized/pasteurized milk for paneer. The paneer will come out good. In the U.S. anyhow, un-boiled milk is very hard to obtain due to health and sanitation reasons unless you can get it directly from a milk farm.

      1. Hi I just tried making paneer for the 1st time just a few minutes ago – I can’t believe how easy it is! Thanks for the recipe and video πŸ™‚

        Regarding reusing the drained water (whey) – although this is the 1st tme I’ve made paneer I have been making a differnet type of soft cheese from my homemade yogurt for a while now. The whey is very high in nutrients and vitamin B12 and is wonderful to reuse.

        I’m sure there are many ways to reuse it but some of the ways I know are to use the whey instead of or in addition to water in making stock, casseroles, soups or even adding it to vegetable and fruit drinks (though you will have to experiment with amounts for the taste). It’s also great for cats and dogs – my cat won’t touch milk but loves yogurt and whey and it gives them a lovely healthy coat.

        Cheers

  31. Hello Aunty,
    Really u r doing a great job.I am trying ur recipes, turns up great.Thank u so much.Please do prepare more different recipes.

  32. Hello Manjula,
    Your recipes look amazing, I am waiting to have some time to try some of them.
    Could you PLEASE tell me what BBRAND & STYLE pan did you use to boil the milk. I cannot seem to
    ever boil milk without scorching the bottom of the pan. Even with the non-stick pans, I get a dark
    film that as I stir makes the rest of the milk brown.
    Thanks for your time,
    Sully

    1. Hi Sully,
      It is always good to have the heavy pan for cokking, I like Calphalon brand. Add about 1/8 inch of water in the pan before putting the milk, that also helps milk not to burn in the bottom of the pan.

  33. Namaste Aunty, this is priya agarwal from australia can you please give the recipie for karela without onion and garlic and please reply to my message.
    Thankyou

  34. Hello Aunty,
    For some reason my paneer is becoming rubbery and can’t seem to understand why? can you pls help so that I am able to make soft paneer.

    Thanks in advance.

    1. First thing that comes to my mind is you are using too much lemon juice, vinegar or whatever you’re using to separate the milk once it boils.

      1. Hi Jaya,

        That might be the case…shall try again this time with exactly the measures given by aunty…hope it works.

        Thanks again.
        Cheers
        Taru

  35. Hello Aunty-
    Thank you so much for posting these recipes! I love Indian food but can never seem to make it come out right. I can’t wait to try your recipes.

    I do have one question about the paneer…what do you mean by “pressing” it? How is this done?
    Thank you again! πŸ™‚

  36. I love your videos. Thank you so much. Almost 30 years ago I lived in Bombay for a short time. The culture became part of the fabric of my life. I learned to cook then, but have not had much opportunity to cook Indian food until now. It took time but now Indian food is very trendy. Your videos are a great refresher for the things I learned so long ago.

  37. Manjula,

    I am lactose intolerant. Can this cheese be made with goat’s milk?

    I also have a yeast allergy, your Roti recipe will satisfy my bread cravings.

    I have bookmarked your website and will be back to peruse it thoroughly.

    Peace be with you,
    Shannon

  38. Hi! Manjula aunti, for making paneer, you put that the 2% milk, 4% milk and regular milk.what’s that? i don’t understand. it means 2% milk added to water? will you please explain me?
    Thanks,
    vaideki

    1. In the US, milk is sold by the percentage of milk fat. 2% is the same as low fat milk here, and 4% is highest fat milk sold in the grocery stores.

      If you live outside of the US, I can’t help because I don’t know how milk is labeled where you are.

  39. Hello Manjula Aunty,
    I have a question about the paneer making process. When you pour the lemon juice, do you turn off the heat or do you retain the heat and let it boil for some more time as you pour the lemon juice ?
    Thanks,
    Deepa

  40. Manjula Ji ……..i just love love ur receipes
    u gave me new confidence to cook.
    my mothers name is also Manjula…..n she is of ur age
    u alwys reminds me of her in US
    i will tell all my frds abt u.

    thanks

  41. Hello manjula Aunti
    I’m very much delighted after finding ur website ur recipe is so delightful and wonderful which i tried and it turn out so nice.
    i would like to ask u one thing that is i would like to make home made paneer for
    that can i use expired date milk or already churned milk,most of the time
    i am wasting that milk,expecting ur reply
    thank u so much
    jamy

  42. Hello manjula aunti, I am so happy to fine ur web ur receipes is so helpfull. it turn out so perfect. thank u so much for u help.

    thank u so much.
    alpa

  43. Hi Manjulaji,
    I today tried for rasamalai. The paneer I made was in light brown colour and the milk I used was 8.5% milk solids and 3% milk fats. Also the stuff was not so soft as we get in shops. I did not refrigerate the paneer. I squeezed the water out and cooled and tried a pinch of paneer to make a ball. As it worked i continued doing balls and pressure cooked. Also mention the time for the sugar syrup to get boiled before the balls are dropped.

  44. Hello Manjula Aunty,

    I tried making paneer today with 1% milk. I followed the exact measurements. However, the paneer came out in crumbles. I am wondering what I did wrong. Can you please help me.

    Thank you so much for your help

    Regards
    Gitanjali

  45. FYI, I’m a vegan and have found your recipes very easy to veganize.
    Fom experience making fermented soy cheeses, etc., that a heavy plant pot hanger over your sink, with a bowl underneath, greatly facilitates making homemade cheeses.
    Or to put another way, a hanger for a heavy pot plant. It just needs to be somewhere where you can put a bowl to collect the whey.
    That way your don’t have to watch it, just time it.

  46. Hello,

    Today my gf and I attempted paneer and found your videos helped out. She followed another recipe with 1.5 L of raw milk and nothing happened, just a few small insignificant curdles. We kept adding lemon juice, then lime juice, then vinegar and nothing. I then tried one cup of milk, and it worked, then 3 cups and it worked fine too, although it was quite crumbly so maybe too much vinegar. Any reason why the first batch wouldn’t have worked? Too hot? The milk did boil over..

    Thanks

  47. hi deepi,

    Ghee can be made at home from unsalted butter slabs, you can get them at any American grocery store.

    Take as many slabs as you wish to make ghee. On medium heat, let butter simmer in a non-stick pan. Keep stirring the mixture every few minutes to avoid sticking. When ghee is ready, you will see white base of small cream like particles at the bottom & clear hot liquid ghee floating on top.

    Let the liquid cool down – as it cools, you will see the ghee formation.

    When it is completely cold, strain this with a strainer. The ghee will form once you refrigerate & temperature of liquid ghee reduces.

  48. Thanks Manjulaji. Now i make paneer at home

    and i must say, homemade paneer is always better than store bought.

    I m staying in US. My husband does not take store bought ghee on tuesdays due to vrata. Have u tried making ghee at home?? what type of milk shud be used?

    Thanks a lot !!!

  49. when i was a kid, my mothers friend from Trinidad used to make roti with crushed chickpea’s and/or, curry powder inside of the roti’s. She would make curry chicken on the side. very delicious. how do you make the roti that is filled like i speak of with the chic peas?

  50. hai..!aunty namaste its very happy for me .i tried the palak paneer yesturday its very testy n my famliy members felt very happy also but i am not able to download your recepies.plz tell me any alternaative way other than youtube to download your testy recepies

  51. Hi Manjula,
    Love your video-cook shows. I am a Chinese Singaporean, I love cooking foods from various culture. Our family loves Indian foods.. Tandoor, Naan, Chapati, Dal and such.
    I tried making chapati a few times. I followed your recipe. However, I did not add the oil. The final product was quite dry and tough. Should I add some oil? Also, does the dough need to be a little sticky??
    Thanks

  52. namaskaram.
    your receipes are fantastic being a south indian i am able to make all north indian. punjabi .Bengali and all dishes . some people sujjest that instead lemon juice if curd is used for making panner for rasagulla we can get pure white rasagullas is it correct please tell me i followed your process and came out well for this diwali
    thanks
    all the best
    with respects
    Laxmi subramanian

  53. when you say, take enough water out does it mean, get all the water out or just enough to make the balls. i use your recipe and try to squeeze all the water out but the rasgullas split a little while cooking.
    i used white vinegar and that worked perfectly too.
    thank you for all the wonderful recipes

  54. Hello Manjula-ji,

    I tried making Paneer looking at your video and it has come out perfect..just like the store bought one. I have refrigerated it. I have a question for you.. Can I use the refrigerated Paneer to make rasgullas ? please let me know. Thank you.

  55. Hi Gunjan,
    I have used Hood, Garelick, and Oakhurst brand milks for paneer with no problems
    .
    If you use vinegar, make sure it’s the clear “distilled” vinegar.

    What could have gone wrong? Possibly you did not use enough of the lemon juice or vinegar and/or you did not bring the milk to a full boil before adding the lemon juice or vinegar.

    Bring the milk to a full, bubbling boil until it starts to come up the sides of the pot and then turn the heat off and quickly add the lemon juice or vinegar. Hope this helps. πŸ™‚

  56. Hello Aunty,
    I tried making paneer using Hood full cream milk,but after adding lemon juice also it did not curdle up.After that i tried with vinegar also but it did not work out.What i guessed was that the milk might contain preservatives that prevented it from curdling up even after adding lemon or vinegar.
    Can you please tell the brand of milk that you used for making paneer ?Also let me know where i went wrong.I stay in United states.
    Thanks

  57. Hi Aruna,
    You can purchase cheese cloth from the cooking/baking section of most grocery stores or kitchen supply stores. It may also be called “muslin cloth”, but in the U.S., “cheese cloth” is a common term.
    If you cannot find it, you can use any clean cotton kitchen towel that is not too thick. πŸ™‚

  58. Namaste Aunty,
    Could you please let me know where I can find the cheese cloth to make paneer? or is there any other way that we can make paneer with out cheese cloth (Using any other cloths) ? Thanks in advance.
    Aruna

  59. Hi! We watche and made paneer by ourself it came very nice and fresh, I appreciate you for your time & effort by uploading a video for paneer making.

  60. I use white vinegar and you need much LESS vinegar. I don’t measure it, just pour it slowly into the boiled milk while stirring the milk. Once you see the milk start to seperate, stop the vinegar.

    For 8 cups of milk, add 1 tablespoon of vinegar and then slowly add another tablespoon until the milk seperates.

    Sorry I don’t have exact measurements, but about 2 to 3 tablespoons should be sufficient.

  61. Hi Aunty ji,
    I tried paneer with lemon juice and it came up well. Now, some people also use white vinegar to make paneer ; what quantity of vinegar should be added if replaced with lemon juice.

  62. Thankyou so much, I tried sweet dishes like rasagulla and ras malai it just turned out the perfect way even for the first time. I like to try other dishes too!
    Recently I saw a sweet dish in a indian store, It was dark in colour, oval shape with a split in between which had a cream on the split, my son calls it as Hot-dog sweet!
    I would like to know the name of it and how to make it?
    Thanks
    gayathri

  63. Hi Aunty-ji. Thank you for your beautiful website. I made paneer today for the first time, following your instructions, with 2% milk, but it came out quite crumbly and not smooth, and I was unable to cut it into squares to fry it for my palak dish.
    Any suggestions?
    Thanks so much. Keep up your wonderful work!
    Leslie

  64. Thank you for showing us how to make indian recipes.
    I like very much the videos.
    Now I am no more afraid to try paneer !
    Thara – France

  65. Hello bhavika, Paneer can be stored in fridge for 3 to 4 days or freeze for months. If you are freezing good idea to chopp the paneer in the size you will be using.

  66. Hello aunty,
    Namaste.
    For how long can the paneer be stored?
    Should it be kept in the fridge or freezer?
    Thanks

  67. Dear Auntyji,
    You have a delightful website and it’s so nice to ask questions and get answers to make one’s cooking better.
    Jaya

  68. Hi Jennifer, I am another reader and have tried soy. I’m vegetarain, but not vegan.
    Calling soy a “milk” is misleading when it comes to cooking, true milk is the basis for success with paneer and milk based sweets.
    I’ve used tofu as a replacement for paneer cubes in veggie dishes as times, it’s passable but the taste and texture is not authentic. My husband didn’t go for it.
    But to get back to your original question, I have never come across a way around using soy milk in place of cow’s milk.

  69. Hi Manjula, your recipes are amazing! The way things look, I could be marrying a Pakistani man in a few years, and I could not be happier. As an avid chef and lover of Desi foods myself, I’ve been looking into a lot more Indian / Pakistani dishes lately (I wouldn’t want to deny him his cultural foods), so your website has been a GREAT help. I’ve just got one question… As a vegan, I have always wondered if paneer could be made with soy milk. I know tofu would suffice for certain recipes, but for things like ras malai, a favorite dish of my lucky man, tofu is out of the question. I’ve been dying to try some of these recipes calling for this kind of paneer, but the chemist inside me tells me that the properties of soy and cows’ milk are so different soy milk would not make good paneer. Any thoughts? If it wouldn’t work, is there something that could be added to soy milk in addition to lemon juice to make a good paneer?

  70. Hi manjula- Thanks a million for telling us how to make panner… i have been buying it from indian store which i think is expensive so inspite of liking it so much , we rarely used to buy it…now i can make it at home & enjoy !!
    Thanks to you again.. Your recipies are gr88888, please keep uploading more n more videos….

  71. Mrs. Jain:
    Thank you so much! This came out great. I gave up making paneer years ago, because it kept breaking apart. Later, I found out that the cookbook author admitted that she had the recipe wrong! πŸ™‚ Yours worked absolutely perfectly, and I made your navratan korma recipe with it. Yum!

  72. THANK YOU MS MANJU FOR SHOWING US HOW TO PREPARE PANEER, I HOPE I WILL BE SUCESS IN PREPAING IT SOMEDAY SOON RITA IN HOUSTON, TX

  73. Hi, Aunty i just saw your website today,it is beautyful congratulation on creating a website, i love all of your recipes though i do not make snacks as often as i want try your recipes thank you.
    but when i need to make i

  74. Hey Lem,
    Thanks a million!!
    I really appreciate your time and your sincerity towards cooking!! πŸ˜‰
    Thats fantastic.
    Now I know a little more about..MILK!!!!
    Cheers,
    Malini

  75. Please excuse me Auntyji for jumping in with an answer here. Firstly, many, many thanks to Aunty Manjula for sharing her knowledge and years of experience so freely with all.

    2% milk is comparatively a low-fat milk, there’s even lower ones between 0.5% and 1% fat, which would probably be unsuitable for making paneer. See Standards Australia for definitions of milk:

    http://www.foodstandards.gov.au/newsroom/factsheets/factsheets2008/milkpermeateapril2003903.cfm

    [I’m sure the US and other countries have similar standards governing what the word “milk” is and how much fat, protein etc it should contain].

    Your normal full-cream milk will be about 3.4% fat, which is just about how it comes from the cow (!) – practically nothing added or taken away. I’ve used this type of milk successfully to make paneer, but have to warn you not to be surprised how much milk is needed to make a small amount of cottage cheese. There is so much whey left after the process!

    If you’re very busy, you can always substitute with commercially made paneer, I’ve found an Australian made one called “Lemnos”, and the paneer is very firm and well-pressed, very suitable for making vegetable dishes (palak paneer, subji etc.). The commercially made ones are good to keep handy (sealed vacuum packed, quite long shelf-life in the fridge), just in case you have to make a dish in a hurry. But home-made is better when it has to be blended into softer dishes like koftas or like aunty’s lovely sounding paneer burfi.

  76. Namaste auntyji,

    Can I ask you what is 2% milk?
    I live in sydney, and I buy normal full cream milk. Could you please explain what it means?
    Thank you,
    Malini

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