Homemade Paneer Making2021-02-19
- Servings: 6
- Prep Time: 5m
- Cook Time: 30m
- Ready In: 35m
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This information is per serving.
Paneer is Indian cottage cheese made by curdling the milk. You can either curdle the milk with vinegar or lemon juice. You can also use yogurt. Once the milk is curdled, you collect the cheese in a muslin cloth and then let it set until it’s firm.
- Full Fat Milk
- 1/4 Cup Vinegar
- 1 Tablespoon Cornflour
Pour 1-liter full-fat milk into a pot and boil the milk, stirring occasionally.
Add 1/4 cup vinegar. Once you add the vinegar, milk should begin to curdle.
Set a strainer and line it with a cheesecloth. Scoop the curds into the strainer.
Rinse the curd with cold water and gather the cheesecloth and take out the excess water.
Tie the cheesecloth to the tap for 5 hours.
Transfer the curd to the large plate and add 1 tablespoon cornflour.
Knead with both hands and make sure there are no crumbles
Make it a square block and wrap the plate with cling wrap.
Put in the refrigerator for 3 hours.
Cut them into cubes and use them as needed.