Homemade Paneer means it can be easily prepared by anybody at home. Its very easy and you have to follow some simple steps and maximum by giving an hour to make your homemade Paneer.
Prep Time 5minutes
Cook Time 50minutes
Total Time 55minutes
11/2kgBuffalo milkfull fat cream milk
¾cupcurd4 tbsp lemon juice
How to make:
Boil milk on a medium low heat in a deep heavy bottom pan.
When the milk starts boiling simmer it and let it boil for 5 mins.
After 5 mins add curd gradually. You can put lemon juice or vinegar but I am comfortable with yogurt because the paneer becomes smoother by adding it.
Put the flame on low and continue heating till it starts curdling and whey gets separated. After 15 -20 sec you will see milk start to separate from the whey.
When the whey becomes in light greenish colour then you will find milk has totally separated. At this stage switch off the flame and let the pan sits for few mins.
Take a big cheese cloth or muslin cloth and place it over a deep container. Cloth should be big so that it can tie up easily and container should be deep to strain all the whey.
Pour milk solids and whey on the cheese cloth and strain the paneer.
Take the opposite edges of the cloth and bring it to the centre, tie together and hang it on tap. Hang it for 45min to 1 hour so that all the whey gets completely strain. Do not disturb between this period and let the whey drip by itself. Keep the container below the hanging cloth so that all the whey drips in it.
After an hour remove the hanging cloth from tap and untie the knot and open the cloth smoothly on flat plate. I have not remove the cloth just untie it and wrap the paneer with the same cloth.
Now keep the heavy weight on paneer to get the tight shape. I used roti maker and pestle. Keep the roti maker over it and pestle over roti maker. Now leave it for 45 mins to 1 hour.
After an hour remove the weight, open the cloth and flatten the paneer on plate.