Home-made Paneer

Making paneer at home is always a better option. In my home I need scrambled paneer for many recipes which makes it even simpler to have homemade paneer at hand. They tend to turn out soft

 This can be used in a lot of recipes. Crumbled paneer can be used to make bhurji, sabji, cutlets, rasgullas etc. Block paneer can be used in gravies, rice, tikkas etc

I have many friends asking me how to make paneer at home and this recipe is for them. Not that this is the first recipe ever but i just want to have a link of my own to point to it

This is what u'll need....

Milk - 500 ml
Vinegar/Lemon juice - 1 tbspn

Here is the stir....

• Pour milk in a heavy bottomed pan and bring it to a boil stirring occasionally if needed to avoid sticking to the bottom of the pan

• As soon as the milk comes to a boil turn off the heat and add a tablespoon of vinegar to it

• The milk will start curdling and in a few seconds the whey will get separated completely

• Pour this through a strainer and let the water drain off

• Run this 3-4 times under clear running water. This will help take off the vinegar smell or the sour taste

• Let the strainer sit for a while and the water get drained off. This is the scrambled paneer that you will need

• For block paneer, tie this paneer in a muslin cloth and keep it under a heavy weight to drain off any excess liquid

•  Leave it for around an hour. I prefer to put a pressure cooker filled with water on top of the tied paneer and it works just fine

Note:

• For soft paneer run the paneer immediately after it gets separated from the whey 

• Wash it thoroughly to avoid any sour taste