Learn how to make paneer at home with this easy to follow instructions and pictures.
Who can resist the soft, chewy texture of paneer? I can’t. I love paneer as much as chicken and meat dishes. In fact, whenever I visit an Indian restaurant, I always order a paneer dish. So much love for this Indian cheese.
I used to buy frozen paneer for years. I never thought making paneer at home is so easy. But one day, I made this beautifully luscious cottage cheese from scratch successfully at my very first attempt. Since then, I make paneer regularly. No more frozen stuff.
Making paneer at home is not a big deal. Even a beginner in the kitchen can do this successfully. And I’m going to show you how to do it with my no-fail recipe.
Let’s start with the basics. First, use full fat cow milk. Low fat and skim milk just won’t work. Second, the curdling ingredient. This can be lemon juice, vinegar or yogurt. Third, you must squeeze out as much water as possible from the curdled milk. Otherwise, paneer will not hold its shape, and you won’t be able to cut it into desired shapes. In short, you’ll end up with crumbled paneer.
As we head to the recipe, keep these three important things in mind, and you will get perfect paneer each and every time.