A simple and easy recipe to make fresh paneer at home.
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Heat the milk in a pot over medium heat until it comes to a boil.
Once boiling, reduce the heat and add the lemon juice gradually while stirring gently.
Continue to stir until the milk curdles and the whey separates.
Remove from heat and let it sit for a few minutes.
Strain the curds using a muslin cloth or fine sieve to remove the whey.
Rinse the curds under cold water to remove the lemon flavor.
Gather the cloth and squeeze out excess water, then shape the curds into a block.
Place a weight on top to set the paneer for about 30 minutes.
Use full-fat milk for creamier paneer.
You can substitute lemon juice with vinegar if preferred.
Can I use low-fat milk to make paneer?
While you can use low-fat milk, full-fat milk will yield a creamier and richer paneer.
How long can I store homemade paneer?
Homemade paneer can be stored in the refrigerator for up to a week.
Can I freeze paneer?
Yes, you can freeze paneer. Just wrap it tightly in plastic wrap and store it in an airtight container.
What can I do with leftover whey?
Leftover whey can be used in smoothies, soups, or as a cooking liquid for grains.
Is homemade paneer healthier than store-bought?
Yes, homemade paneer is free from preservatives and you can control the ingredients used.
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