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Quick Cooking Tips

(88) Home made Paneer

Ingredients

  • 1 litre full cream baffalo milk.
  • 2 tbsp. fresh lemon juice.

Method

  1. In thick bottom sauce pan boil milk.
  2. Add 1 tbsp. of water in lemon juice.
  3. Once milk boil,turn the gas stove on slow flame.
  4. Slowly, spoon by spoon add lemon water in milk while continuously stirring.
  5. Once you observe that milk start curdling switch off the stove flame.
  6. Stir continuously while adding lemon water.
  7. Pour remaining lemon water in milk and stir continuously.
  8. Now you can observe that milk is curdled and solids separate from the whey.
  9. Strain the whey liquid. Don’t throw this whey liquid. You can use this liquid for preparing Paratha,Kulcha or Naan dough. You can also use in preparing batter for Idli, Dosa or Dhokla.
  10. Solids in the strainer is paneer.
  11. Transfer paneer into muslin cloth or handloom cloth and squeeze thoroughly to drain off whey liquid.
  12. Unwrap the cloth and you will find round block of paneer.
  13. Immediately immerse this paneer block in plain water so smell as well as traces of lemon wash off . Keep block in water till further use.
  14. Refrigerate and use within 48 hours.
  15. Out of 1 litre milk you will get 115 gms. paneer.
curdling of milk
solids in whey liquid
Panner in handloom cloth
squeezed paneer block
Paneer block in plain water.
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

2 replies on “(88) Home made Paneer”

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