Super Soft Homemade Paneer

You can make super soft homemade paneer using whole milk for the best results, as it yields a creamier texture. If you're looking for a lighter option, you can use low-fat milk, but the paneer may be slightly firmer. Avoid using skim milk, as it may not curdle properly.

If you don't have vinegar or lemon juice, you can use citric acid or yogurt as alternatives to curdle the milk. For every liter of milk, use about 1-2 tablespoons of yogurt or 1 teaspoon of citric acid mixed in a little water.

To store homemade paneer, wrap it in a muslin cloth or place it in an airtight container submerged in water. Keep it in the refrigerator, where it can last for about 3-4 days. Change the water daily to maintain freshness.

Homemade paneer pairs wonderfully with a variety of dishes. You can use it in curries like Paneer Butter Masala or Palak Paneer, or add it to salads and wraps. It also works well in sandwiches and can be grilled or sautéed for a delicious protein boost.

Absolutely! The leftover whey is a nutritious byproduct that can be used in various recipes. You can add it to dals for extra protein, use it for kneading flour for rotis, or even incorporate it into smoothies for added nutrition.