Paneer is a popular Indian Cheese that is mild tasting and is used in many curries. It adds a creamy texture and flavour to many dishes due to the high concentration of curd. It's simply delicious!
I usually buy my Paneer, but after making it again for this video, I'm going to keep making it at home because it's so much better! Homemade Paneer is softer in texture and creamier in taste.
And if you're vegan, you can use this method with Soy Milk to make vegan Paneer or Tofu!
The recipe is quite simple. So let me show you how to make Paneer at home step-by-step. I'm sure you'll love it too! ENJOY!
Homemade Paneer Recipe Make 1 Block of 350g Paneer
INGREDIENTS
2 Litres Whole (Full Fat Milk)
2-4 TBSP Malt Vinegar
METHOD
For making Paneer at home, I recommend using Full Fat Milk or, better still, fresh Raw Milk from a farm. This is because you need as much curd and fat as possible to make a good amount of creamy Paneer.
Heat up the Milk in a heavy-bottomed pan on a medium heat. You don't want the milk to burn, so give it a stir every now and then and make sure it doesn't stick at the bottom.
While the Milk is heating up, place a large sieve in a colander in order to drain the curds once formed.
Once you see some bubbles and the milk coming to a boil, add a TBSP of Vinegar. I like to use Malt Vinegar for this as it works well for me. You can experiment with other types of vinegar or lemon juice if you wish, but I find Malt Vinegar works well.
After adding the Vinegar, give the milk a stir and let it cook for 30 seconds to a minute. You should start to see the milk curdle a bit. Add another TBSP of Malt Vinegar one at a time as needed. Keep stirring.
As soon as the Milk curd is separated from the whey turn off the heat. At this point, the whey will look clear and not milky and the curds will have formed.
Drain the curds into the prepared sieve and wash it carefully in cold water in order to remove any remaining Vinegar. Let it drain for a few minutes.
Place the curds into a cheesecloth or fine fabric and tie to cloth to press out more moisture.
Then place the cloth with the curds on a plate turned upside down and top it with another plate. You can put all of this on newspaper or another plate to catch the remaining moisture.
Place a heavy item on top of the plate above the paneer in order to create enough pressure to squeeze out most of the moisture. Leave it like this for about 2 hours.
Then remove the block of paneer to make sure it has set and is quite firm. Place it in a container in the fridge to set completely and cool.
This paneer can be refrigerated for about 2 weeks or frozen for longer storage.
Cut the paneer into small cubes to use it in recipes. ENJOY!!
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