Paneer can be easily made at home, this recipe will help you make it in bulk. This recipe is especially useful when you have a party and you need lots of paneer. The paneer which comes out is thick and solid, just like the one used in restaurants.
- 2 Litre Full Fat Milk (Preferably the UHT milk as it gives better results)
- 1/2 kg of Milk Powder.
- 2 Tablespoons of Lime Juice or Vinegar
- Take a large heavy bottomed pan.
- Pour all the milk in it once it.
- Now add all the milk powder in the milk and dissolve it completely by stirring.
- Ensure that there are no lumps formed in the milk.
- Bring it to boil over medium heat.
- Stir regularly to avoid the milk sticking to the bottom of the pan.
- Once the milk boils over reduce the heat.
- Quickly add vinegar or the lime juice whatever your preference is.
- The milk will start to curdle and you will see the lumps of curds being separated from the yellow water like substance.
- IF this is not happening then you might have to add bit more of vinegar or lime juice.
- Take another big pan and sieve the mixture using a big seive or a collander.
- The thick mass will collect in the collander or the seive.
- Take a muslin cloth and put this thick mass in it and hold all sides of the muslin cloth and twist the cloth to squeeze the thick mass.
- You will see the water oozing out of the muslin cloth.
- We need to press this hard to make it into a thick paneer. You can take a big heave pan and fill it water and put it on top of the muslin cloth which is holding the cheese ( the thick mass).
- Leave it for an hour or so and transfer the cheese into refrigerator.
This paneer can be used to cook paneer dishes like Matar Paneer, Shahi Paneer, Paneer Kofta, Malai Kofta or many of the desserts.Tip
This recipe is different from the traditional recipes as we have added Milk Powder in the milk. This gives body to the Paneer and you get a lot of Paneer. Those people who have been making Paneer will know what I am talking about.
If you need to make Paneer for a big family or for a party you will need a lot of milk to make that amount of Paneer and you would need a big utensil to boil milk . But by adding Milk Powder in the milk you can make larger amounts of Paneer out of less milk.
Paneer sometimes spelled Panir or Paner, is the most common Indian form of cheese. It is an un- aged, acid-set, non-melting farmer cheese that is similar to acid-set fresh mozzarella and queso blanco, except that it does not have salt added.
Like mozzarella, Bengali paneer is beaten or kneaded. However, other types of paneer are simply pressed. Paneer is one of the few types of cheese indigenous to the Indian subcontinent, and is most commonly used in Middle Eastern and South Asian cuisine. Unlike most cheeses in the world, the making of paneer does not involve rennet; it is therefore completely vegetarian.
Paneer is a primary source of protein for Buddhists (typically those of South Asian origin) who adhere to vegetarian but not to vegan diets. A similar Indian cheese is Chhéna which is more crumbly and is used in desserts such as Rasgulla.
Paneer is known in North India and Pakistan by the same name; however, in Orissa and Bengal it is known by the name “Chhena” and in south India, by names derived from “Panneer” and “Channa” (not to be confused with Chana, the Indian name for the chick pea).