How to make Paneer & Malai Paneer at home

How to make Paneer & Malai Paneer at home

Servings

200

Prep

5 min

Cook

1 min

Paneer is a fresh cheese commonly used in South Asian countries. And its a king ingredient in most Indian vegetarian cuisines.

Paneer is an unaged, acid-set, nonmelthing farmers cheese made by curdling the milk with lemon juice or vinegar or curd or citric acid.
It also called as cheena which is more of a crumbly form and is used to make sweets.

The method to make paneer is so easy that anyone can make it at home.
Paneer is prepared by adding food with acidity to hot milk which ends up separating the curd from he whey.
Paneer is used in many Indian Main course dishes such as Malai Paneer, Palak Paneer, Matar Paneer.

Or as a starter as Chilli Paneer, or even in sandwiches.

Step by Step Video for ‘Paneer & Malai Paneer’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for making Paneer

Full Fat Milk 1 Ltr
Lemon Juice/ Vinegar / Curd / Citric Acid 2 tbsp / 2 tsp / ½ cup / pinch

Ingredients for Making Malai Paneer

Full Fat Milk 1 Ltr
Lemon Juice/ Vinegar / Curd / Citric Acid 2 tbsp / 2 tsp / ½ cup / pinch
Fresh Cream ½ cup

Prepping for making the Paneer & Malai Paneer

  1. Add a little water 2 tbsp in a vessel.
  2. Then add milk and bring it to a boil
  3. Keep stirring in intervals while the milk is boiling

Method for making the Paneer

  1. Once the milk come to a boil, turn of the flame and wait for a minute to let the excess heat escape.
  2. Now add the lemon juice or vinegar.
  3. Strain the chenna or Paneer + whey through a cheesecloth.
  4. Add cold water to remove the acidity.
  5. Now collect the cheesecloth together with the hot paneer in tightly.
  6. Immediately give a ice bath, and let it rest till completely cold.
  7. Now again collect the cheesecloth tightly drain the water, and place in on a slotted plate and keep heavy weight on top.
  8. Check after an 1 – 11/2 hr.
  9. The Paneer would be perfectly set.
  10. Now cut the paneer into cubes or any shape that you desire.
  11. You can also refrigerate the paneer, by immersing the paneer in water in a airtight container.
  12. Paneer stays fresh for 3-4 days.

Method for making the Malai Paneer

  1. Once the milk come to a boil, add the fresh cream and mix till it becomes one with the milk.
  2. Now add the curd and in 30 seconds , turn of the flame.
  3. Strain the chhena or Paneer + whey through a cheesecloth.
  4. Add cold water to remove the acidity.
  5. Now collect the cheesecloth together with the hot paneer in tightly.
  6. Immediately give a ice bath, and let it rest till completely cold.
  7. Now again collect the cheesecloth tightly drain the water, and place in on a slotted plate and keep heavy weight on top.
  8. Check after an 1 – 11/2 hr.
  9. The Paneer would be perfectly set.
  10. Now cut the paneer into cubes or any shape that you desire.
  11. You can also refrigerate the paneer, by immersing the paneer in water in a airtight container.
  12. Paneer stays fresh for 3-4 days.

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