Make Paneer At Home, A Complete Guide To Make This Cheese From Scratch

Paneer, a beloved Indian cheese, has gained immense popularity worldwide for its creamy texture and versatility in various dishes. Making paneer at home is not only easy but also allows you to control the quality and taste of the final product. In this comprehensive guide, we will walk you through the step-by-step process of preparing fresh, delicious paneer right in your kitchen.

Also read Do You Know Paneer Is Non-Melting? Know More About This Indian Cheese 

• The first and most crucial step in making paneer is to select the right ingredients. You will need:
• 2 litres of whole milk: Opt for high-quality milk without any additives or preservatives for the best results.
• 2 to 3 tablespoons of lemon juice or vinegar: These acidic agents help in curdling the milk.

Video Credits: Chef Ranveer Brar/YouTube

2. Equipment Needed

Gather the following kitchen tools:

• A large, heavy-bottomed pot: This will prevent the milk from sticking to the bottom and burning.
• A stirring spoon: To gently stir the milk as it heats up.
• Cheesecloth or muslin cloth: For straining the curdled milk and separating the whey.
• A colander: To drain the whey from the curds.
• Weights or heavy objects: For pressing the paneer into a compact block.

3. The Paneer-Making Process

Step 1: Heat the Milk

Pour the milk into the large pot and place it on the stove over medium heat. Stir occasionally to prevent the milk from scorching. Slowly bring the milk to a gentle boil.

Step 2: Curdling the Milk

Once the milk starts boiling, reduce the heat to low, and add the lemon juice or vinegar gradually while stirring the milk gently. You will notice the milk curdling as the whey separates from the curds. If you find that the milk hasn't fully curdled, add a little more lemon juice or vinegar until the separation is complete.

Step 3: Straining the Curds

Line the colander with a double layer of cheesecloth or muslin cloth, and place it in the sink or a large bowl to catch the whey. Carefully pour the curdled milk into the colander, allowing the whey to drain away. Gather the corners of the cloth and gently squeeze out any excess whey.

Step 4: Pressing the Paneer

Open the cheesecloth and place the curds on a clean surface. Fold the cloth over the curds and shape them into a block. Put the folded cloth-wrapped paneer on a plate or tray and place a heavy object, such as a pot filled with water or a few heavy books, on top. Press the paneer for about 1 to 2 hours to remove any remaining whey and obtain a firm texture.

4. Tips for Perfect Paneer

• Use whole milk for a richer and creamier paneer.
• Stir the milk gently while adding the acidic agent to ensure even curdling.
• Do not overheat the milk, as it can result in a tough and chewy paneer.
• Experiment with different acids like lemon juice, vinegar, or yoghurt to find the flavour you prefer.

You can customise your paneer by adding spices like black pepper, crushed red chilli flakes, or dried herbs to the milk before heating it.

5. Storing Homemade Paneer

Once the paneer is ready, unwrap it from the cloth and transfer it to an airtight container. Store it in the refrigerator for up to 3 to 4 days. For longer storage, cut the paneer into cubes and freeze them in an airtight container. Frozen paneer can last for about 3 months, but it's best to use it within 1 to 2 months for optimal taste and texture.

6. Cooking with Paneer

Homemade paneer is incredibly versatile and can be used in a wide range of dishes. Here are some delicious ideas to get you started:

• Palak Paneer: A classic Indian dish where paneer cubes are cooked in a creamy spinach gravy.
• Paneer Tikka: Marinate paneer cubes in a mixture of yoghurt and spices, and grill or bake them until golden brown.
• Shahi Paneer: A rich and luxurious curry made with cashew nut paste, tomatoes, and aromatic spices.
• Paneer Paratha: Stuff fresh paneer into whole wheat dough to make delightful stuffed flatbreads.
• Paneer Bhurji: Scrambled paneer cooked with onions, tomatoes, and spices, perfect as a filling for sandwiches or wraps.
• Paneer Kebabs: Skewer marinated paneer cubes with vegetables and grill for tasty appetisers.

Now that you have mastered the art of preparing homemade paneer, the possibilities are endless. Delight your taste buds with this creamy, protein-rich cheese in a variety of sweet and savoury dishes. Experiment with different flavours and recipes, and enjoy the satisfaction of creating your paneer from scratch. Happy paneer-making!