Homemade Paneer or as they call it “Indian Cottage Cheese” – such fancy name, is the most used ingredient for Vegetarians. Making Homemade Paneer is one of the easiest things to do. Trust me, once you get a hang of it, there is no looking back. We have stopped buying Paneer from the market and switched to homemade Paneer.
If we, vegetarians want to make something really fancy or special, we turn to Paneer and make so many recipes with it. Also, whenever we go to Restaurants the most Vegetarians dishes are made of Paneer and we end up ordering one. Right?
What is Paneer/ Indian Cottage Cheese?
Now let’s start by understanding what exactly is Paneer or Indian Cheese. Basically Paneer is made by curdling milk using a food acid. Paneer which is also known as Cottage Cheese or Chenna is not fermented like other cheese varieties that are available in the market.
Any food acid can be used that is available at home. Lemon juice, curd, or even vinegar depending on choice and availability. Now when the milk is curdled, collect the cheese/chenna in a muslin cloth, put it under a heavy object, and voila, homemade Paneer is ready.
P.S: Sometimes the milk gets sour and gets curdled just by boiling by itself because of the season/heat or because it has gone bad. In that case, don’t throw the milk, instead make Paneer and use.
There are a few tips and tricks that I keep in mind while making it. Here’s a detailed post for everyone who wants to try their hands on it.
A list of food acids can be used to make Paneer at home.
- Lemon juice.
- Curd
- Sour Buttermilk
- Vinegar
- Tatri/Citric acid.
Which one I am using and why?
Personally, I have worked with all the food acids but most of the time, I curdle my milk using Sour Buttermilk or dahi. By doing it with dahi, it makes my Paneer soft. Any food acid can be used and it works fine as well. Also, we have dahi/ buttermilk in our refrigerator almost every single day. So even if we don’t have lemons, we work with curd. But it should be a bit sour.
Why make Homemade Paneer when it can be bought from outside?
Following are the reasons of making Paneer at home:
- Free from preservatives.
- It’s fresh (duh)
- Made with utmost hygiene.
- Costs less than the market one.
- Soft and delicious.
- Give it to your kids without any fear.
Try these recipes made from Paneer:
From delicious sabzis to Kebabs, Paneer is one versatile ingredient that one can play and experiment with. Listing a few recipes that one can try:
Restaurant Style Paneer Butter Masala
Tips to make best Homemade Paneer at home:
- Use full cream milk or whole milk. It yields excellent results.
- Both raw or already boiled milk can be used.
- Always use good quality milk which has a shelf life.
- Do not go for toned milk for making Paneer.
- Wash the curdled milk under tap water to remove any sour flavor from lemon/vinegar.
- Use a good muslin cloth or a thin cloth.
- Keep a sieve and a heavy morsel or a sil (sil/lodhi) which we use for making chutneys) or a heavy rock ready.
Quick Tip:
- When making Cheena for Rasgullas, use lemon juice as food acid.
- The whey which is left after the curdled milk can be used in kneading dough, making dal, etc.
- Enjoy freshly made Paneer with a little sugar. It tastes fantastic and it’s super healthy too.
Want to see a step by step process: Here’s a link.
Let’s get started.
| Cook Time | 15 minutes |
| Passive Time | 1 hour |
| Servings |
Persons
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- 1 Litre Whole milk/Cow Milk
- 3-4 tablespoons Curd/Buttermilk
Ingredients
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- Take a heavy pan or the vessel. To this add milk and let it come to a boil on medium flame.
- Keep stirring in between so that it doesn't get stick at the bottom.
- Meanwhile, assemble the following. Take a pan or a big bowl or Ganji. Place the strainer/chalni on top. Line the strainer with a muslin cloth. Also, keep a heavy object ready.
- Let the milk come to a full boil, at this stage lower the flame and add 1-2 tablespoons of dahi/ sour buttermilk and stir it. Keep stirring it so that it doesn't get stick at the bottom.
- If using lemon juice, add 2-3 teaspoons, for buttermilk 3-4 tablespoons and if using vinegar 2-3 teaspoons will do. I have used dahi.
- The milk will start curdling, add another 1-2 tablespoons of Dahi, and stir it. The idea is: the milk should curdle completely and the water should be separated properly. If it is not curdling properly, add more of the dahi.
- After the milk is curdled completely, switch off the flame.
- Immediately pour this mixture in the sieve that we have assembled before. The white chenna will come on the muslin cloth and all the whey will be gathered at the vessel below.
- Wash the chenna under tap water so that the sour flavor of curd/lemon is gone completely.
- Secure the edges of the muslin cloth tightly and place it back on the strainer keeping it in on a plate or a vessel or a Ganji.
- Put a heavy mortar or a heavy rock/object on top of the chenna which is covered with a muslin cloth. This will ensure no water is left and we will get a round shape because of the heavy object.
- Leave the Paneer under the heavy object for an hour.
- After an hour or so, the Paneer will be ready. Keep the paneer in the refrigerator in an airtight box. This Paneer can be used for the next 2-3 days.
- Homemade Paneer is ready. Cut into desired pieces and use them.
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