Homemade Paneer Recipe
A high protein Indian recipe with liter milk, tablespoons lemon juice - or lemons. Ready in 1h 10m, serves 200.
Curated byAarav Mehta🇮🇳
Instructions
14 steps- 1
To begin making the Homemade Paneer, into a heavy bottomed pan, pour the 3 liters of milk
liter milk(3) - 2
Turn the heat to high and wait for the milk to come to a boil
liter milk(3) - 3
When the milk begins to boil add in the freshly squeezed lemon juice
liter milk(3)tablespoons lemon juice - or lemons(4) - 4
You will notice that the milk begins to curdle separating the milk into cheese and whey
liter milk(3) - 5
The cheese is also called the chenna
- 6
Turn off the heat and allow the cheese to rest in the whey for about 5 minutes
- 7
Now that that chenna is rested for about 5 minutes , we will separate the whey and the chenna using a thin sieve strainer and a muslin cloth
- 8
Press down the chenna using a flat spatula to drain the excess water and give the paneer a shape
- 9
Fold the muslin cloth, place it on a flat plate with a larger plate below it
- 10
Next place another heavy weighted object over this chenna in muslin cloth
- 11
Refrigerate this entire set up for about 2 hours to get a firm paneer
- 12
You will notice that the bottom plate has collected some whey and the paneer will be firm after two hours of weight pressed over it and also along with refrigerated
- 13
At this stage, you can remove the muslin cloth and cut the paneer into pieces and use it as desired
- 14
Here are 100 Paneer Recipes that are easy to cook and delicious too
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Homemade Paneer Recipe
A high protein Indian recipe with liter milk, tablespoons lemon juice - or lemons. Ready in 1h 10m, serves 200.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
14 steps- 1
To begin making the Homemade Paneer, into a heavy bottomed pan, pour the 3 liters of milk
liter milk(3) - 2
Turn the heat to high and wait for the milk to come to a boil
liter milk(3) - 3
When the milk begins to boil add in the freshly squeezed lemon juice
liter milk(3)tablespoons lemon juice - or lemons(4) - 4
You will notice that the milk begins to curdle separating the milk into cheese and whey
liter milk(3) - 5
The cheese is also called the chenna
- 6
Turn off the heat and allow the cheese to rest in the whey for about 5 minutes
- 7
Now that that chenna is rested for about 5 minutes , we will separate the whey and the chenna using a thin sieve strainer and a muslin cloth
- 8
Press down the chenna using a flat spatula to drain the excess water and give the paneer a shape
- 9
Fold the muslin cloth, place it on a flat plate with a larger plate below it
- 10
Next place another heavy weighted object over this chenna in muslin cloth
- 11
Refrigerate this entire set up for about 2 hours to get a firm paneer
- 12
You will notice that the bottom plate has collected some whey and the paneer will be firm after two hours of weight pressed over it and also along with refrigerated
- 13
At this stage, you can remove the muslin cloth and cut the paneer into pieces and use it as desired
- 14
Here are 100 Paneer Recipes that are easy to cook and delicious too
Rate this recipe
