Home made Paneer!

Paneer – one of those protein rich foods which we always try to include atleast once per week. There was a time when I used to have paneer daily to increase my protein intake as suggested by my dietician. I was then pregnant with my twins & during my 28th week regular blood tests, the results came positive for gestational diabetes. Being a vegetarian, I dint have many options for protein other than different pulses, eggs or paneer.

The store bought ones are a little tough & rubbery and once I started making it at home, there was no looking back.

There are many paneer dishes which you could make, some of my family favorites being paneer Jalfrezi, paneer mutter, paneer butter masala, paneer tikka masala, methi chaman, palak paneer & many more. I will be posting those recipes one by one. For the time being let’s look at how to make paneer at home.

Ingredients:

Whole milk – half gallon
Vinegar – 2-3 tbsp
Cheese cloth/ flour sack towel – 1
Colander

Method:

Add milk to a deep pan & bring it to a boil. Keep stirring in between so the milk doesn’t stick to the bottom of the pan.
Set a deep bowl and a colander with a cheese cloth ready, to strain the curdled milk.
As the milk starts to boil, add vinegar gradually and keep stirring until the milk curdles. Start off with 1 1/2 tbsp of vinegar and if the milk doesn’t completely curdle add the remaining vinegar.
Once the milk curdles completely, switch off the gas and strain it on to the cheese cloth which we have set already.
Now run some clear water on top of the strained curdled milk, to remove the vinegar taste and also to cool down.
Remove the entire water content from the strained curdled by twisting off the towel.
Now place the paneer along with the towel on a plate, press to make it like slab, place a heavy weight on top of it and keep it undisturbed for about an hour.
After an hour, the paneer would be ready and you may use this immediately for making some exotic paneer dishes.
If you are planning to use it within the next two three days, immerse the paneer block in water, refrigerate & it will stay fresh for a few days.