Make Paneer in Home

Paneer Cheese

It’s one of the easiest and quickest way to make cheese in cheese world.

• Pour milk into a pan, fatter milk is better for paneer yield. Normally, its just about 23% again depend on milk’s fat content, and bring it to a boil. Reduce the heat and slowly add the lemon juice or vinegar from one side, It should start to curdle straight away and leave to curdle around itself without stirring.

45– 60 ml acid lemon juice or Vinegar need per liter of milk.

• When it completely cuddled also we can see clear whey and separated curd then remove it from the heat.
• Collect the curds in the muslin cheese cloth. Prepare Curds and Place in Cheesecloth to Begin Draining out Whey, gather the four corners of the cheese cloth and bring them together. Try to do this quickly because we want to keep the heat in the curds, encouraging them to mash back together to form a nice smooth paneer .
• Next, close the bag. Tie up the corners of the cloth if you can do a simple secure knot, or just use a short length of kitchen string. You don’t need to use a lot of pressure, just enough whey leaving the bag.
• Leave the muslin in the sieve and press the bundle by putting some weight on it. Leave it like this for at least 20 minutes. Place the block of cheese on a plate, place another stack of plates on top, and stick everything into the refrigerator for another 20 minute.

Then cut into desire size. We can use plain, fried , grilled form to make salad, snacks, curry , Birayani and more.

Happy Cooking in Home.