There are many brands of paneer available in a supermarket. However for certain recipes I prefer to make the paneer myself. Home-made paneer is any day fresher, softer, richer and preservative free.
1 litre whole milk
1 lemon (juice)
- Take out the juice of the lemon carefully removing the seeds. The seeds will taste very bitter if they find their way into the paneer by mistake.
- Boil the milk and take off the fire. Add lemon juice.
- Return to low heat, stir continuously till all the milk curdles and the whey separates.
- Remove from fire. Leave it covered for 15 minutes.
- Strain through a muslin cloth and squeeze out all the whey. For recipes that requires grated paneer it can be used at this stage.
- If cubes of paneer are required, keep the paneer which is wrapped in the muslin cloth in a box. The paneer will take its shape.
- To get compact brick of paneer, place a heavy weight on the paneer for an hour. Remove the cloth and use perfect home made paneer.
- The whey which is collected is high in protein content. It can be used for cooking vegetables and curries.