Not many people know how simple paneer really is. It's done in a few steps, and all you have to do is leave it to drain out the milk and let it firm up.
We started to make homemade paneer just before we had to stay at home. It was much easier than going to the store and buying it. Paneer only needs:
Whole milk is very important when making homemade paneer. Whole milk makes more paneer whereas low-fat milk will only make 1/2 as much. Adding spices is optional but it adds a great flavor!
One question some people ask: Why are there 9 cups of milk?! Well, a lot of the milk gets strained out and you only end up with about 1 1/2 cups worth of paneer. A perfect size!
Where can I use paneer? Paneer is used in my Paneer Tikka Masala, and Palak Paneer (Saag Paneer as well). You can use it in Malai Kofta or just fry it on a pan. Paneer is an Indian cheese, so instead of "chicken tikka masala" you can eat "paneer tikka masala" and because of the paneer, it's vegetarian.
First, as you leave the paneer to drain out all it's liquid, you'll see it firm up. Then it will crumble, but don't worry, leave it for a good hour or so and it will become block paneer. The great thing about paneer is that it doesn't melt like mozzarella cheese. It stays firm with no aging required! Paneer is easy, and it just requires time. You can eat it with so many variations!
|Level: 👩🏽🍳_ _|Time: 2 hours, 30 minutes|Serves: 4 people|
9 cups milk
1 lemon, squeezed
1/2 teaspoon salt
Dash of pepper
Over medium heat on a large pot, combine milk, lemon, salt, and pepper.
Let it sit until it curdles. You'll know it's ready once it turns like a watery substance. About 7-10 minutes. Have a cheesecloth over a strainer ready.
Pour the paneer into the cheesecloth and wait until most of the milk has been strained.
Pull the top together and roll the backup. Squeeze and let it sit over the strainer for 1 hour.
- The Bored Baker 👩🏽🍳