Preparation Time : 5 mins | Cooking Time : 15 mins
|Yugurt (Curd) or lemon juice||1/2 cup or 3-4 tbsp|
- Boil milk for 5 mins & then simmer it.
- Add 1/4 cup of beaten curd, keep stirring and then add the next 1/4 cup OR add lemon juice 1 tbsp by 1 tbsp.
- Continue heating till it starts curdling, keep stirring until the whey water completely separates. At this stage switch off the stove and add ice cubes.
- Place a cheese cloth or thin cotton cloth over a container and strain the paneer. If lemon juice is used to curdle, then wash it twice at least in cold water to get rid of the lemon flavor.
- Bring the edges of the cloth to the center, squeeze out, tie a knot and hang it in the sink tap. Allow the water to drip by itself, do not disturb the setup for 2-3 hours till all the whey water completely drips.
- Place it in a flat platform (dosa tawa) and put a flat weight over it. It will look crumbled at this stage, later it will get set well. Allow it to get set for at least 3 hours.
- Then carefully remove the cloth from the paneer, cut into desired cubes using knife. Also refrigerate before cutting and cut when ever require to use the paneer.
- Always prefer to use a full fat cream milk in order to get more volume of paneer.
- Paneer can be stored for 5 -6 days in the refrigerator.
- To use it from refrigerator, just immerse in hot water(not boiling) until use.
- Also keeping in fridge before cutting into cubes gives neat pieces.
- Make sure that the cheese cloth or thin cotton cloth is long enough to get tied up after straining the paneer.
- If using any flat weight, make sure to put a tissue over the cloth before placing the weight. This prevents any dirts sticking over the cloth / paneer.
- Make sure to hang for at least 3 hours. And also setting time should at least 3 hours. More the time, better the texture & smoothness of the paneer.
- 1/4 cup curd is enough to curdle, but to curdle quickly just add 1/2 cup curd and also get little more volume of paneer.
- Add 1/2 tsp of corn flour or all purpose flour (maida) in milk. This is used as binding agent and also prevents the paneer from crumbling.
- Color of the paneer may vary with the type of milk used.
- Take care to wrap it to form a circle / square so that while cutting into pieces it is easy to form squares.
- Also allow the paneer to come to room temperature before cutting it to avoid paneer from crumbling.
- The whey water can be used for making chapati dough.
- Adding ice cubes helps to cool down the heat easily.