Make Paneer at Home
How to make paneer at home? It is easy! And the homemade paneer tastes way better than a store-bought one. It is made by cuddling the milk using Lemon Juice or Vinegar and then separating the curdled paneer from the leftover whey.
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Equipment
Instant Pot
Muslin/ Cheese Cloth
Colander
Tofu Press
Ingredients
- ½ gallon Whole Milk
- 2-3 tablespoon Lemon Juice or Vinegar or Curd
- 1 cup Ice cubes
Instructions
How to make paneer at home: Instant Pot Cooking
- Add Milk in the Instant Pot. Mix Lemon Juice (or any other food acid) in the milk and close the lid. Pressure cook for 2 minutes with vent in the sealing position. When timer beeps, NPR (no pressure release) for 5 minutes and then Quick Release. Open the lid and add ice cubes in it.Or you can also boil milk in Instant Pot using yogurt setting. Once timer beeps & yogurt is boiled, then mix Lemon Juice (or any other food acid). Mix until milk cuddle, add more food acids (if needed).
How to make Paneer from milk at home: Stove-Top Cooking
- Add milk in the stockpot and bring it to boil. When milk is boiled add Lemon Juice or Vinegar to it and mix. Once it starts to curdle, switch off the stove and add ice cubes to it.(Note: Add little food acids at one time, if milk doesn't curdle then add more and mix. Always add food acids in the boiled milk).
For Straining:
- Take a bowl and place a strainer on the bowl. And line the strainer with the muslin cloth. Now pour the mixture in the strainer lined with the muslin cloth.
- Carefully take all the corners of the muslin cloth together, this way the whey (greenish liquid) will be strained out and milk solids will be separated. Then rinse it in the water a couple of times and squeeze all the water out.(Note: You can use the strained Whey in cooking lentils or making dough, or wherever you need to add liquid. It's very healthy and nutritious).
- Then put it back in the strainer and leave it for 15- 20 minutes, so that any excess liquid (if left) will be drained out.
- Secure all the edges together and transfer in a plate and form round shape and allow it to settle for 2-3 hours. Or you can also mold in the Tofu Press by wrapping in muslin cloth first.
- Put a heavy utensil over the muslin cloth to settle the homemade Paneer. I have used cast iron and put heavy mortar pestle in it. You can fill the pot with water and put it over the muslin cloth to set the paneer.
- Remove the cloth and you will get a round block of homemade paneer. It’s normal if the block of paneer has a little dent. You can store in the refrigerator and cut in pieces when needed.
Notes
How to make soft paneer at home - tips to remember:
- To make soft paneer at home, use full cream or whole milk. This will yield in softer pieces. If you use toned or skimmed milk, Paneer will be less in quantity and will not be that soft in texture.
- You can use vinegar, lemon juice, curd, buttermilk, citric acid, etc to curdle the milk.
- Do wash the milk solids in muslin cloth a couple of times.
- Put a heavy weight over the homemade paneer for and leave it for 3-4 hours. Then refrigerate and use as needed.
- Leftover whey is very healthy so do not throw it away. In fact consume in your diet in smoothies, or soup, etc.
Nutrition Facts
Make Paneer at Home
Amount per Serving
Calories
190
Calories from Fat 90
% Daily Value*
Fat
10
g
15
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
38
mg
13
%
Sodium
122
mg
5
%
Potassium
478
mg
14
%
Carbohydrates
15
g
5
%
Fiber
1
g
4
%
Sugar
15
g
17
%
Protein
10
g
20
%
Vitamin A
511
IU
10
%
Vitamin C
2
mg
2
%
Calcium
389
mg
39
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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