How to make paneer at home

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Happiness is when you can make a cake and eat it too.  Now you can surely do that with paneer too. Yes I am talking of the maska paneer which we get in the mart.  You will have the same texture and be happy using it in gravies, tikkas etc. Paneer is a very good souce of protein and is good for bones. You can use it in sweets and savories as well.

I wanted to buy paneer and just picked up a packaged paneer from the shopkeeper’s fridge and it said citric acid, salt and milk.  I once knew that I didn’t want to adopt this method, a) As the ingredients were not appealing to me b) Considering the health impact I decided that for a small quantity it was always good to used something as natural as yoghurt. Yes you heard it right.

I also like that the milk naturally spoils and curdles as low fat milk does take a while to curdle unlike the whole milk though I do not have much experience with whole milk since we have shifted our preference to toned milk with 3% fat. You would be able to get around 1.85 gms of paneer using this method. I have also tried with vinegar earlier though you get a firm texture it is not as soft as this one.

  1. Take the milk in a steel utensil and begin boiling it.

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2. Once it boils start adding the curd little by little, you may consume all or some may be left too.

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3. Once the milk is curdled you will see a light greenish water liquid.  This is the time the milk has completely curdled.  Carefully drain a muslin cloth. Wrap it tightly and you can wash from the outer to get down the temperature a bit.

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4. Hang it on a tap to drain the water completely.

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5. Knead it well with the edge of the palms to smoothen it a bit and remove the cracks. This will ensure you get smooth paneer.

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6. Spread the muslin cloth on a square aluminium vessel/ any other square/ rectangle shaped box you may have.

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7. Cover it put it in the fridge till further use.  The muslin cloth helps the paneer to stay fresh.

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8.  The paneer is now ready for further use.

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Ingredients
1 litre toned milk
125 – 150 ml toned curd

Method
1. Take the milk in a steel utensil and begin boiling it.
2. Once it boils start adding the curd little by little, you may consume all or some may be left too.
3. Once the milk is curdled you will see a light greenish water liquid. This is the time the milk has completely curdled. Carefully drain a muslin cloth. Wrap it tightly and you can wash from the outer to get down the temperature a bit.
4. Hang it on a tap to drain the water completely.
5. Knead it well with the edge of the palms to smoothen it a bit.
6. Spread the muslin cloth on a square aluminum vessel/ any other square/ rectangle shaped box you may have.
7. Cover it put it in the fridge till further use. The muslin cloth helps the paneer to stay fresh.
8. The paneer is now ready for further use.

Note – Whenever you plan to use paneer  it is best you don’t thaw it too much as they tend to disintegrate. Once you marinate it, keep it in the fridge and then proceed after sometime with the dish.