How to make paneer at home with step by step pictures, to prepare homemade fresh paneer. This paneer will be enough to make a gravy to serve 3.
This is the first time I am making paneer at home, other than I make it for making Rasgulla. That is, this is the first time I am setting paneer and made to cubes. Here in Singapore paneer is bit expensive and also cannot rely on a specific brand. The place where I shop always changes the brand they are selling, so get puzzled at the ingredients and the quality. I love amul paneer when it comes to frozen, but its been ages since they kept it here for sale.
After that tried few unknown brands and was not that satisfied. I then liked kohinoor paneer (frozen), but they stopped keeping that too. From that time onwards I used to think I should try making at home. But always wondered, 1 litre milk makes only this much paneer? But not bad you know, its enough to make once any paneer dish, that serves 2-3.
So for first time I am very much satisfied with the results and I am sure I can make this often. This time I was not patient enough to leave it, I kept on checking if the paneer is set or no and learnt few lessons. Next time I am sure I can make it perfect… Don’t forget to check out the notes section. This recipe gives around 170- 180 gms of paneer (made using 1/4 cup curd)
homemade fresh paneer
- 1 Litre Milk full cream, fresh milk recommended
- ¼ cup Curd Plain yogurt
- Ice cubes few Optional
- Boil 1 litre milk and add curd to the boiling milk.
- Continue heating, stirring until milk completely curdles and you could see the whey water getting separated completely. Whey should be a clear liquid, not milky. Switch off the stove and add ice cubes.(Ice cube help in separating the curd faster also stops curdling process to ensure soft results).
- Now take a cheese cloth or thin dupatta and strain. I did this with the cloth over a metal strainer and a bowl below to collect the whey water.
- Squeeze the excess water gently and hang it above the sink(or in the sink tap).
- Let the excess water drip completely. Just 30 mins is also enough. Do not let it dry as it will be hard to level and press to shape, it will crumble. There should be some moisture.
- Flatten without breaking the chenna mass much and gather the cloth in the sides tightly so that the cloth is in the side ways. The cloth should hold the shape, not be let loose. So make sure it is tightly holding shape. Place it in a flat platform and keep a flat weight over it. I used an iron dosa pan and a pestle to press the paneer for setting it. More weight, good setting and texture..
- Wait for 2 hours (depends on how much weight you put) to set it. Take out the block of paneer and put it in ziploc and refrigerate for an hour. Then cut into stripes using knife.
- Then cut into small cubes and store in the fridge (do not freeze) in a ziploc. (Use within 2-3 days). Soak in hot water for 10 mins before using for soft texture.
- Make sure to hang for at least 30 mins for water to drain.. And also setting time at least 2 hours. More the weight/ time, better the texture of the paneer to get smoothness.
- If the cloth is not tight enough to hold the shape in the sides, then sides may be bit crumbly.
- If using iron pan or anything make sure to put a tissue above the cloth before you place the weight. This prevents any dirt sticking over the cloth/paneer.
- You can use lemon juice form a lemon to curdle the milk instead of curd. But number of paneer cubes may reduce. Use more curd as mentioned to curdle properly. Also wash well before setting.
- Colour of the paneer may vary with the milk type we use. I have tried with amul tetra pack as well as Meiji fresh milk in Singapore. I liked fresh milk paneer better - whiter, softer and smoother texture.
This can be enough to serve 2-3 people if you make any gravy with it. To use it from fridge, just immerse in hot water (Dont boil along, add to hot water) until you use. Will post an all time favourite recipe next week with paneer ~ Paneer butter masala :):)
Time needed: 3 hours and 30 minutes.
How to make Paneer:
- Boil milk
Start heating milk in a sauce pan.
- Add curd
Once milk boils, add curd, mix thoroughly. Continue mixing and stirring by adding all the 1/4 cup curd.
Continue heating and stirring until the whey completely separates and its clear. Not cloudy or milky.
Pour the curdled milk over a metal strainer, lined with thin cotton cloth/ cheese cloth, kept on a bowl.
Hang the chenna over sink. Wait for all water drip. 30 minutes will be enough.
- Twist, pack
Twist the cloth to pack the chenna, then level the chenna slightly, ,don’t break it much.
- Place something to level
Place something to level over the cloth.
Put a heavy item over it. Wait for minimum 2 hours.
- Paneer set
After 2 hours take out the set paneer.
Put inside ziploc and keep in the refrigerator for an hour before cutting.
Take out after an hour and cut into strips first.
Now cut into tiny cubes
- Storing paneer
Don’t freeze, just put it in refrigerator shelf and use within 4 days.
Use for any paneer recipes.