best homemade paneer

Author of this recipe: Hermelinda Fullard

Best homemade paneer recipe: Creamy, flavorful, no-cheese press needed! Perfect for vegetarian dishes. #paneerrecipe #homemadecheese

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Ingredients

• - Organic milk or whole milk (primary ingredient)
• - Lemon juice or vinegar (coagulants)
• - Salt (for seasoning and preservation)
• - Garam Masala (optional, adds flavor)
• - Turmeric powder (optional, for color and flavor)
• - Water (for heating the milk)
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• - Coagulants for paneer making
• - Seasoning for paneer

Steps

1. ### How to Make Best Homemade Paneer: Step-by-Step Guide
3. Paneer, also known as Indian cottage cheese, is a versatile ingredient that can be used in both sweet and savory dishes. Making paneer at home ensures you have full control over its quality and ingredients. This guide will walk you through the process of making delicious homemade paneer from scratch.
5. #### Ingredients
6. - 1 liter full-fat milk (preferably whole)
7. - 3 tbsp lemon juice or vinegar
8. - Salt to taste
10. #### Equipment
11. - Large stainless steel or non-reactive pot
12. - Measuring cups and spoons
13. - Fine-mesh strainer
14. - Cheesecloth or muslin cloth
15. - Cutting board
17. #### Instructions for Making Paneer from Scratch
19. 1. **Prepare the Milk**
20. - Pour 1 liter of full-fat milk into a large stainless steel or non-reactive pot.
21. - Place the pot over medium heat and allow it to simmer gently. Do not let it boil vigorously as this can cause the proteins to break down.
23. 2. **Add Lemon Juice/Vinegar**
24. - Once the milk has started to thicken (it should be around 80-90°F or 30-32°C), slowly add 3 tablespoons of lemon juice or vinegar, stirring gently with a wooden spoon.
25. - The mixture will start curdling and separating into solid curds and liquid whey. Allow it to sit for about 5 minutes to ensure all the curds are set.
27. 3. **Strain the Paneer**
28. - Line a fine-mesh strainer or colander with cheesecloth or muslin cloth.
29. - Carefully pour the milk mixture through the cheesecloth, allowing only the solid curds to pass through while retaining most of the whey.
30. - Squeeze gently but firmly to remove any remaining liquid. The paneer should be somewhat firm and not too dry.
32. 4. **Rinse Paneer**
33. - Place the paneer in a bowl of cold water for about 5 minutes. This step helps to rinse off excess acidity from the lemon juice or vinegar.
34. - Gently squeeze out any excess water, then pat it dry with paper towels.
36. 5. **Seasoning and Shaping**
37. - If desired, sprinkle salt over the paneer and mix gently. You can also shape the paneer into cubes, balls, or flat shapes depending on your recipe requirements.
38. - For a firmer texture, you can press the paneer between layers of cheesecloth to remove more moisture.
40. 6. **Storage**
41. - Store homemade paneer in an airtight container and keep it refrigerated for up to 3 days. Alternatively, freeze it in an airtight bag or container for up to 2 months.
43. #### Tips for Perfect Paneer
44. - Use high-fat milk as it has more butterfat which contributes to the richness of the cheese.
45. - The temperature is crucial; it should be around 80-90°F (30-32°C) when you add the lemon juice or vinegar. This ensures proper curdling.
46. - Be gentle during the rinsing and shaping process to avoid breaking the paneer.
48. #### Conclusion
49. Making homemade paneer at home not only guarantees freshness but also allows for customization in terms of texture, flavor, and size. Whether you are using it for a traditional dish like Palak Paneer or experimenting with new recipes, this guide will help you achieve the best results every time. Enjoy your homemade paneer and explore its delicious possibilities!
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