Softest Homemade Paneer Recipe
Tired of making crumbly, hard paneer at home? Learn the foolproof method to make soft, creamy, yet firm store-bought style paneer with this simple guide!
Servings 250 grams
Ingredients
- 1 litre Full Fat Milk
- 2-3 tbsp Lemon juice/Vinegar
Instructions
Curdle Milk
- Start with boiling full fat cow or buffalo milk.
- Once the milk has boiled, switch off the flame. Now keep adding and mixing either lemon or white vinegar till the milk curdles and whey separates.
Strain and Rinse
- Once the whey has separated, take a colander and line it with either muslin or cheese cloth. Drain out the whey completely.
- Next, rinse the milk solids with fresh water to get rid of the sourness from lemon juice.
- Squeeze out little bit of water from the milk solids. Remember to not squeeze out all that water from milk solids.
Set the Paneer
- Lastly, wrap the paneer in the wet cheese cloth and put it on a plate. Place some heavy weight on top. Keep the weight for not more than 3-4 minutes because the longer you will keep the weight on top, it will keep loosing it's water.
- Remove the cheese cloth and you will have a beautiful soft block of paneer. Cube the paneer and use as required.
Notes
-
- Always add lemon juice or white vinegar after the milk has come to a boil and you’ve turned off the heat. Do not add the acidic agent while the milk is still boiling—doing so can lead to uneven curdling and affect the texture of your paneer
-
- Always use full fat milk for making paneer.
-
- Once the curds form, don’t squeeze out all the water. Soft paneer is about 80% moisture, so retaining some is crucial. When setting the paneer, place a heavy weight for not more than 3–4 minutes. Any longer can make it crumbly and dry.
-
- There is no need to hang paneer to completely separate the whey or place it under heavy weight for too long. This is where most people make mistake and they end with firm but not soft paneer.