Now run cold tap water (for few seconds) on the curdled paneer crumbs to remove any lemon flavor. Thanks. 10. Just as you would with lemon juice, pour your whey vinegar slowly into your almost boiling milk. Squeeze off the excess water. For firmer paneer, use a thinner cloth, drain the paneer for a little longer & set it for longer time. Form a nice round shape by wringing the cloth. After 1 to 2 days you will see it dry and turns out good for grating. It has turned out soft creamy and delicious. This makes the paneer very hard & grainy. Vinegar with high levels of acidity can also be the reason. I don’t keep it in water. 3. Not sure how much to add. So no 2 packs of milk may be the same even if they are from the same brand. Buffalo milk and non-homogenized yield more. Can we use a little lemon if milk doesn’t curdle following vinegar? Thanks for replying. So begin by adding only a little and add more as needed until it curdles. trying my hand at homemade paneer now so wanted to inquire – which kind of yogurt is best to use for the acid? Any excess whey will prevent it from setting well. Pour 6 cups milk to a heavy bottom pot and bring it to a gentle boil on a medium flame. Spread a cheese cloth over the colander. 1. Hi mam, when it comes to try something new, you are my first choice. If you have made this recipe and like it then do share the recipe link in facebook and pinterest and for Instagram mention @Prepbowls  or tag #Prepbowlsaarthi. It also varies from 1 brand to the other. And I'm so happy you're here!! You are welcome! The curdled milk solids are then drained to a muslin or cheese cloth. 2. Avoid using skimmed milk as it yields lesser paneer. Thank you. Glad you like it. Add 1.5 tsps corn flour, knead it again thoroughly. I have been trying your recipes in this lockdown. Paneer Is A fresh Cheese Commonly Used In India. I used full cream milk and vinegar and my paneer didn’t turn out smooth. Rinse it under running water to remove the smell & taste of the vinegar. Yes give it more time to set. Thanks! Homemade paneer is much superior in taste, freshness and flavor than the store bought ones. Use a big sized ladle and stir in -between making sure not to burn the milk in the bottom of the pan. It Is A Simple And Easy Process. Then it has to set. Remove the knot and twist the edges of the cloth. This resting time helps the paneer to hold its shape and SET well. Using yogurt for curdling milk yields the best soft paneer. When the milk curdles completely and clear water starts to separate (approximately 5 to 10 minutes) , switch off the flame and remove from heat. Thank you so much! 9. I have tried many time making it with spoiled milk too and turns out the exactly the same paneer like making it with fresh whole milk. If you want the same texture as store bought, use non-homogenized milk. Cut to cubes after it is set. Hi, Comment document.getElementById("comment").setAttribute( "id", "a9619d1ee9ead38945b4249ce048efa8" );document.getElementById("b87dc190bd").setAttribute( "id", "comment" ); You will need to add a lot. Thanks, Kim. Thank you so much! Stir it well for 1 to 2 mins until the entire milk curdles completely. Also helps the paneer from crumbling. Pour the curdled mixture into a fine meshed sieve and place a wide bowl below to catch the drained water ( this drained water can be used in recipes). Similarly adding too much of lemon juice or vinegar will make the paneer harder & grainier. Ensure excess whey is drained from the paneer before you keep it for setting. I am a beginner in cooking and your recipes have made life simple. Keep the pan covered so the paneer absorbs the flavors. Enter your email address to subscribe to this blog and receive notifications of new posts by email. 2. Check your inbox or spam folder to confirm your subscription. Paneer is tasteless by itself ,but when cooked with spices it blends perfectly to gives rich-tasty flavors. Can I use Greek Yogurt as Curd? Non-homogenized milk curdles faster while homogenized milk takes longer to curdle. When the milk comes to a boil, turn off the stove and pour 2 tablespoons of vinegar. Making paneer at home is very easy and there is no rocket science involved to get perfect soft paneer each time you make. 5. *Refrigeration Time for one-two hours (place any weight on the paneer) is important before cutting the paneer into desired shaped .It helps the paneer to set well. Once the milk curdles completely, turn off the stove and avoid cooking further to prevent the paneer from turning hard. 6 cups milk will make about 200 grams of paneer. Homemade paneer … The cubes may break as soon as it is added to the gravy. I made paneer using this recipe, and it turned out well. After an hour keep the paneer without opening the muslin cloth inside the refrigerator and place some weight and leave it overnight or at-least 2 to 3 hours. Commercially sold paneer is made using citric acid. it was amazing. Stir the milk ONCE or TWICE. So how much acidic ingredient to use is purely judgmental and just go ahead adding the minimum. Thanks so much for sharing this Homemade Paneer. Now spread a muslin cloth / cheesecloth (is a cotton cloth with fine weave) . Glad to know! Add the water diluted lemon juice slowly into the boiling milk. Once the acid ingredient is added to the milk, stir and check if the milk has curdled completely. Commercial milks are much processed to increase the shelf life. (Not soggy)Cover the plate with a moist cloth. How to prevent paneer cubes from breaking in gravy?I suggest using cornflour only if your homemade paneer cubes ever broke in the gravy. You also have the chance to choose the milk you desire. I tried low fat paneer from AMUL shakti following this process. Alternatively paneer can be shallow fried and then added in the prepared curry / gravy at the end. After the one -two hour refrigeration time in the recipe (Place some weight on the paneer), Either you can put the paneer in a ziplock  and  Freeze It as a whole block and cut them when you are using it in the recipes . It does not need much cooking. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. Bring the milk to a boil . (check video). *Use SHARP Serrated Knife to cut the panner. If that is not available to you, then try storing the drained hung paneer in fridge as is wrapped in a cloth, uncovered. So it is absolute worth your time trying it homemade. For longer storage freeze it for upto 6 months. If not add as much needed and turn off the stove in time. It is very soft and perfect. However, the taste gets even better if you can age it in a dark bottle for six months or longer. Serving safe food it’s not an option it’s an obligation for me. All of the whey has to drain for it to set well. Its gives the perfect cut every time. Alternative quantities provided in the recipe card are for 1x only, original recipe. Meanwhile place a colander over a large bowl to collect the whey. so happy to know. I have made your healthy palak paneer and your dal palak and the whole family – Punjabi AND U.S. – loved them! Later it is pressed with a heavy object to set and then it is cubed to pieces. Transfer the paneer crumbs from the sieve to the muslin cloth for setting. Thanks for sharing your recipe. I use the regular homemade yogurt that has some whey in it.Hope this helps, Can you please tell the yield per 1.5 litre of Cow mIlk, It depends on the kind of milk you use. It is also not fermented or aged like other kinds of cheese. Hi! Please use only full fat fresh milk or whole milk as high fats in the milk will yield more paneer & will set well. Keep your acidic ingredient ready such as – yogurt, lemon juice or vinegar. How to make paneer at home - an easy step by step recipe to make paneer at home. Most store bought Indian cottage cheese or paneer contains additives so I make my own paneer at home. Overcooking the curdled milk makes grainy paneer. (milk solids begin to separate from the whey). Wring the cheese cloth making a round shape of the paneer. It is just normal. Too much lemon juice will make the cheese grainy. Hi Try with lesser vinegar diluted in some water. I usually put a pot or cast iron pan over the paneer and then place a 2 to 3 kg rice pack. Hello Nehal, Thanks for the comment. Dilute the lemon juice with the given amount of water and keep it ready. Dear Swasthi Hi Kim, I have made your Dal Makhani and vegetable paratha – this is now one of my favorite websites for Indian recipes. Adding sufficient amount of acidic ingredient like lemon juice, vinegar or curd (yogurt) is very essential otherwise the milk will not curdle. After an hour keep the paneer without opening the muslin cloth inside the refrigerator and place some weight and leave it overnight or at-least 2 to 3 hours. Pour the curdled mixture into a fine meshed sieve and place a wide bowl below to catch the drained water ( this drained water can be used in recipes). I didn’t overcook the curds when it curdled and it happened really quickly. How to make paneer at home – an easy step by step recipe to make paneer at home. For best results follow the step-by-step photos above the recipe card. Any thoughts as to why this happened? Thank you again for teaching and sharing so wonderfully. But lemon juice or vinegar can also be used. I followed the recipe- step and step and it turned out great in texture and taste. When the milk comes to a boil, turn off the stove. Give a good stir for 1 minute. Homogenized milk takes longer to curdle as it is processed for a good shelf life. Now spread a muslin cloth / cheesecloth (is a cotton cloth with fine weave) . Using too much curd to curdle will impart a mild yogurt flavor to the cheese. *Running Cold tap water for few seconds is optional , but it will remove any lemony flavor in the paneer. Now place the muslin cloth with paneer back to the sieve and place any heavy weight on the paneer for an hour until any excess water gets drained.