How to make paneer at home / Soft homemade paneer

PERFECT HOME MADE PANEER USING ALUM / MALAI PANEER RECIPE /SOFT PANEER RECIPE

BY DISHA LAHORI

INGREDIENTS

• Full cream Milk – 1 litre
• 3 tbsp Curd
• Alum / fitkari – 1/8 tsp mixed with 1 tbsp water .
• Muslin cloth to strain

METHOD –https://youtu.be/AU8CafjP7Rg

Boil the milk , once it starts boiling add the curd..

Allow it to curdle , keep stirring.

Now add the alum mixture .

Keep stirring

Let it curdle completely.

You can see milk lumps separating .

Off the flame

Add salt to taste and mix well .

Avoid salt if using paneer for making sweet items .

Immediately strain it through a strainer .

Squeeze the excess water .

Place it in a muslin cloth , squeeze well  .

Hold it in had and keep shaking for excess water to drain out ,just for few mins .

No need to hang

Again squeeze it well ,flatten it and place a heavy object on it for 30 mins.

Open the muslin cloth and cut into cubes and use it or store it in fridge upro 2 days.

HOMEMADE PANEER RECIPE WITHOUT ALUM – https://maryzkitchen.com/make-paneer-home/

VARIATIONS

1. For soft malai paneer you can add ¼ cup of fresh cream to the milk and boil it.
2. While adding salt ,you can add spices , masalas , herbs while making paneer making – before placing it under heavy object you can mix finely chopped coriander leaves or chilli flakes or roasted jeera pwdr or grounded black pepper or mint leaves or kasoori methi  or even finely chopped colourful bell peppers etc of your choice.

NOTES

• The left over whey or paneer water can be used for kneading dough ,making juices ,in gravies, cooking rice or pasta, making soup, pour it into plant pots.It is full of PROTEINS .
• 1 litre milk will give around 150 – 200 gms paneer depending on the quality of milk.
• If you don’t squeeze the excess water well ,then the paneer will crumble.
• To soften hard paneer , place it in warm water for sometime.
• Home made paneer is best for paneer bhurji.
• Once the milk boils do not over boil the milk or the paneer will harden.

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