Paneer : How to make Paneer at home, step by step guide

Do you know what Paneer is?  Paneer is the soft cheese which is used in many Indian recipes to make sweet or savoury dishes.  Home- made Paneer  tastes nice and  is very  quick to make. Follow my step by step guide and you will never have to buy  ready made Paneer. Let me know how successful you were in making it and if you need any more handy tips on any cooking subject please email me at sheela@sheelaskitchen.co.uk

Facts about Paneer

Paneer is high in protein and calcium. The high protein in Paneer contents help to reduce weight.  So you are trying to reduce weight then eating Paneer in moderation will provide you with protein and help you in reducing weight. Paneer is also high in  Calcium. Calcium  is a vital mineral which your body uses  to stabilize blood pressure and build strong bones and teeth. You should include calcium and vitamin D in your diet every day. Vitamin D is important because it increases the rate at which calcium is absorbed into your blood.  Paneer also has Omega3,  Omega 6, and Fatty Acids which helps in preventing the rheumatoid arthritis and other bone problems.

You may also find this link useful which explains in detail  the deficiency in calcium and signs you should look out for. https://www.healthambition.com/calcium-deficiency/

How to make Paneer at Home? Follow my step by step guide. 

Ingredients:

2 litres full fat milk

I use natural live yogurt to make my Paneer. But life is all about improvising and if you do not have live yogurt you can use  juice of one lemon, 2 to 3 teaspoon of white vinegar.

 

Preparation time 10 to 15 minutes

Method

Step 1 Heat the milk and bring it to boil.

boiling milk

 

 

 

Step 2

When boiling add half a cup of live yogurt or  the juice of one  lemon and  keep stirring continuously till the milk separates. Set aside for few minutes milk will  curd, clot and separate.

Yogurt added

 

 

 

 

 

Step 3 Strain the liquid through a muslin lines sieve. Squeeze out the remaining liquid from the solids.

Strain milk with muslin cloth

Step 4 Strain milk with muslin cloth

 

straining with muslin cloth

 

 

 

 

 

 

Step 5 Wrap the Paneer in a thick towel and put a heavy weight to drain the liquid at least for an hour till it’s formed into heavy block.

I would put the Paneer in the fridge for an hour to settle before using is as I find its more firm and easier to use.

thick paneer

 

 

 

 

 

Step 6 cut the pieces to your requirement

Cut Paneer into pieces

Paneer cubes

 

 

 

 

Cut into rectangular pieces and use for cuisine

Step 5 For althy option serve with tomatoes as a starter.

Tip

If the milk is fresh it may  feel that the whey will never separate. Be patient and keep stirring.

Take care that the milk does not stick to the bottom use a good non -stick sauce pan

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