Start by bringing a litre of whole milk to a roaring boil, and add a tablespoon and a half of lemon juice or vinegar to it. But, I promise it is much easier than you think! xoxo, Hi, I'm Sylvia! Then, unwrap the paneer, cut into cubes, and you’re done! However, that will result in a meltier cheese, rather than the firm cubes you have at an Indian restaurant. Form a ball with the paneer in the center of the cloth and fold the cloth into a  8 x 8 inch square. Tie the ends of the cheesecloth  to a large wood spoon over a bowl. I’m pinning this for the next time I just have to have some, which will probably be this week now. Please explain! I use a local, low temp pasteurized, high butterfat milk for my homemade cheeses, and it's divine. In bowls, curries, folded into wraps, even tossed into salads! As it cools, the curds will continue separating. Hello soft, creamy, life changing homemade paneer! Be the first to rate and review this recipe. Add vinegar and stir to combine. You can also freeze the paneer in an airtight container. Line a large sieve with muslin or cheesecloth and place over a large bowl or saucepan. But, I promise it is much easier than you think! I am writing a blog article about things I learned to do while under quarantine and I would love to reference this post. Pinning this beauty. Thanks Shahbaz. A gallon of milk yields 24 ounces of Paneer which is about 4 cups cubed, which is about an 8 x 8 inch square, about an inch thick. Warm the milk, stirring occasionally, to just barely simmering. You and O need to take a wee trip here and you know…do some of this lovely cooking (I mean, bonding). Reserve the whey for another use. Required fields are marked *. I rock those suckers every day but I know what you’re talking about.. they are a big no-no in France I know that! I love it in this PALAK PANEER RECIPE… the best! Toss the solid curds with a bit of salt then wrap up in a ball in the cheesecloth and squeeze very tightly to get out as much water as possible. Let it sit for about 10 minutes to fully curdle. Raw milk would work great too. It left me a bit frustrated so I started to read on it. Making homemade cheese like this sounds like a fabulous idea!! Anything heavy you have around the house will work! Read about our approach to external linking. A great thing about making your own cheese at home is being able to control the salt! Being married to a Pakistani man, it’s a huge compliment when he loves my recipes better than what we get at the local curry houses or – and don’t tell his family – when he says my version is better than an auntie’s! Place a plate (with a smooth bottom)  over the paneer and press it down firmly and evenly until paneer fills out the square. If you do end up giving it a try, please leave a comment here and let us know so that other readers can also benefit from your feedback. Add the vinegar water, a little at a time, stirring very very slowly and gently, until curds start separating. The longer the press, the firmer the cheese, without losing any richness. Place a plate or platter over top of the ball and press down all around until the paneer fills out to all the edges of the cloth and you have a nice square shape. Creamy Matar Paneer Curry (Step by Step Video Recipe) ». Let the curds drain, and gently rinse with lukewarm water (to remove vinegar). And what is your opinion on frying it? You have to try the homemade paneer, Alice.. you will love it! Making your own cheese can seem overwhelming. Place the cheesecloth and curds on a large plate and shape them into a square. The reason I haven’t added it is because you may want to salt the dish you are adding it to. An to me it makes perfect sense to wear yoga pants to a buffet. Transfer your cheese in the cheesecloth to a large dinner plate. Season the curds (still in the sieve) with salt, stirring it in using a wooden spoon, then gather up the edges of the cheesecloth into a tight bundle and squeeze the excess whey from the curds. Place about 1-2 gallons of warm water into a pot and set it ontop of the plate There are three different acids you can use to make paneer: lime juice, vinegar and yogurt (curds). ), Start with the best quality milk you can get. Remove from the heat and stir in the lemon juice until evenly distributed, which will cause the separation of curds from the whey. Secondly please stir the milk whilst adding vinegar/lemon juice in only one direction clockwise or anticlock wise, this as well ensures that the curds end up as large pieces which later stick together whist compressing in a cheese cloth. . Bring the milk to the boil in a heavy-based saucepan. Store any unused pieces in the refrigerator in water and cover. Categories: gluten-free Tags: homemade paneer, how to make cottage cheese at home, How to make creamy, how to make paneer, soft paneer, what should be used to make paneer. Join us! I think I need to weight mine more heavily so it is firmer. Put something heavy on top of the second plate. I can’t imagine what it tasted like homemade!! I’m confused, how do you make cottage cheese from the paneers? Joke (Yes that's a name in Belgium ;) ) says, yesterday I made paneer but used wine and apple vinegar – NOT recommended (but I wanted to try it for a recipe with my daughter and that was apparently the only sour thing I had in my kitchen yesterday). Make this cheese once, and you’ll want to make it over and over again! Thank you for leaving a comment Indi. You are too funny, Pang. I’ve never had the great fortune of eating at an Indian buffet. This is BRILLANT! i have just printed the Indian makhani gravy recipe which I think is the secret to most of the vegetarian dishes I had eaten in restaurants. Because you know my cooking is generally andaaz, but when you are testing a recipe and end up with almost a kg of paneer after a day of recipe testing it’s not entirely bad. Most milk in the United States is not pasteurized with this method. The question about how long this stuff will last…..30 minutes if you’re like me. Wrap the cheesecloth edges around the paneer and place a second plate on top of it to compress it. I’ll put on makeup for going out and ask my boyfriend “do you notice a difference?” and he goes “not… really…” I’ve got white distilled white malt vinegar will that be ok? We had no idea Paneer would be so simple to make. UHT pasteurization causes some of the milk proteins to breakdown, which will inhibit the curdling necessary to make paneer cheese. Make sure that whatever milk you use is not “UHT pasteurized”. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Found plenty of Thai and Chinese, though, surprisingly.. I live in Bangalore, India with my husband Denver, who looks after the tech behind the blog, and happily samples everything you see on it!