How to Make Paneer

A straightforward, step-by-step guide to making paneer. Achieving perfect, soft paneer every time isn't complex; it simply requires a bit of know-how. Making paneer by yourself eliminates the need for the additives often found in store-bought Indian cottage cheese or paneer.

Basically the homemade paneer offers superior taste, freshness, and flavor compared to store-bought varieties. Additionally, one has the freedom to choose the type of milk desired.

What is Paneer?

Paneer, a type of fresh cheese, is produced by coagulating milk with an acidic substance such as citric acid, vinegar, buttermilk, lemon juice, or yogurt (curd).

This cheese, devoid of rennet, is solid yet retains a soft texture and does not melt. Unlike many other varieties, paneer is neither aged nor fermented.

To create paneer, a curdling agent is introduced into boiling milk, resulting in the formation of solidified curds, also known as chenna. The coagulated milk is then poured onto cheesecloth or muslin, and after setting with the aid of a heavy object, it is cut into small cubes.

These cubed forms find application in numerous paneer dishes, including paneer butter masala, matar paneer, and masala paneer tikka. In recipes such as Malai kofta, paneer can also be utilized in its unset form. Additionally, paneer can be used into dishes like paneer bhurji sandwiches.

Acids Used to Make Paneer

Commercially available citric acid is an essential component in paneer production. Homemade paneer can be curdled using vinegar, lemon juice, or yogurt, each imparting a distinct taste, flavor, and texture to the Indian cottage cheese.

When yogurt is utilized, it yields firm yet very soft paneer. Rinsing the chenna is unnecessary, but it must be thoroughly drained to remove excess whey before setting. However, if too much curd is used, the resulting cheese may have a slightly yogurty taste.

For paneer made with lemon juice, thorough washing is essential to mitigate the lemony flavor imparted to the curdled solids (chenna). Excessive use of lemon juice can lead to a grainy texture in the cheese.

Given that vinegar facilitates faster milk curdling compared to yogurt or lemon juice, it is the preferred acidic option for home cooks. However, excessive vinegar can alter the taste of paneer.

The finest soft paneer is achieved by curdling milk with yogurt. Nevertheless, vinegar or lemon juice also yield satisfactory results.

How Much Lemon Juice to Use?

There is no universal quantity to add per liter as it significantly varies depending on the milk type. Commercial milks undergo extensive processing, leading to differences even among packs from the same brand.

Based on some famous cooking websites owner experience, farm-fresh, raw, unpasteurized milk consistently curdles with minimal lemon juice. However, achieving the same result with commercial milk often requires varying quantities of vinegar or lemon juice.

Hence, the decision on the quantity of acidic component to utilize rests entirely with the individual; it is advisable to use the minimum amount necessary. The approximate measurements provided in the recipe card below are based on the author's experience and have proven to be effective.

How to Make Paneer

1. Pour six cups of milk into a saucepan with a sturdy bottom, and heat it over medium heat until it gently simmers.

2. Ensure you have an acidic ingredient on hand, such as vinegar, lemon juice, or yogurt. Choose only one option. Turn off the stove once the milk reaches a simmer. Stir in ¼ cup of yogurt or 2 teaspoons of vinegar. Stir thoroughly for one minute.

3. As soon as the milk begins to curdle, solids will separate from the whey. If this doesn't occur, reapply heat and continue boiling until complete separation. Add an additional teaspoon of vinegar if needed.

Note: Non-homogenized milk tends to curdle more rapidly compared to homogenized milk, which undergoes processing to prolong its shelf life, thus requiring more time for curdling.

4. Once the milk has fully curdled, switch off the stove. Properly cooked paneer will result in transparent whey rather than a creamy texture. The whey should not exhibit a milky white hue but instead appear yellowish or green. It is crucial to turn off the heat promptly to prevent the paneer from becoming tough and gritty if overcooked.

5. Position a colander over a large bowl to collect the strained whey. Line the colander with muslin cloth or a fresh cheesecloth. Alternatively, a thin, clean handkerchief can also be used. Pour the curdled milk in its entirety into the lined colander.

6. Immediately after, add cold water to remove the vinegar odor. Rinse the paneer thoroughly under running water multiple times to ensure all traces of vinegar are eliminated.

7. Discard any excess water and tie the cloth into a knot, allowing it to hang for thirty minutes. This aids in draining the excess whey from the paneer. While draining, it's important to retain some moisture.

8. Place the wrapped paneer on a plate, wooden surface, or flat colander. Shape the fabric into a neat circular form.

9. Apply a large, heavy object weighing between 2.5 and 3 kg on top. It is suggested using uncooked rice in a saucepan, covered, to set the paneer. Alternatively, any heavy item can be used. Allow the paneer to set for a full day or two.

10. Upon removing the cloth, one will observe a spherical paneer block with a slight indentation, which is a common occurrence.

11. List the paneer for future use and refrigerate. People typically stores the entire block in a steel container after chilling it. Cuts are made only when needed, but paneer can also be diced and frozen for storage.

How to Choose Milk for Paneer

Utilize fresh, full-fat milk for making paneer, ensuring to avoid outdated or expired milk, as it can be harmful and may not yield satisfactory results.

Paneer can be crafted using goat, buffalo, or cow's milk, with attention paid to the fat content. When using buffalo milk, it's advisable to continue stirring to prevent the milk from scorching at the bottom, as buffalo milk fats tend to settle rapidly.

For crafting the finest homemade paneer, raw, non-homogenized milk is preferred. However, if raw milk or non-homogenized milk is unavailable, the same method can be applied to homogenized and pasteurized milk.

Avoid using skim milk, as it results in a smaller yield of paneer. Additionally, paneer may fail to set properly when made with low-fat milk.

Tips to Make Soft Paneer

Achieving soft and well-set paneer can be facilitated by adhering to the following guidelines:

• It's advisable to introduce acidic components like vinegar, curd, or lemon juice to the milk after it has reached a boil.
• After incorporating the acidic ingredient, stir the milk and assess if complete curdling has occurred. If not, add more as necessary and promptly turn off the heat.
• Avoid boiling the milk further once it has fully curdled, as it may result in excessively gritty and tough paneer.
• Ensure precise measurement of acidic ingredients to avoid producing grainy and rubbery paneer or chenna. Therefore, add lemon juice in controlled amounts as needed, in incremental batches.
• To prevent the saucepan from overheating, use ice cubes or cold water immediately. Alternatively, this step can be skipped, and the paneer promptly transferred to a muslin cloth-lined colander. Running water over it immediately helps in the process.
• It's imperative to ensure thorough draining and squeezing of the chenna or milk solids.
• Before storing for setting, it's crucial to ensure that the milk solids are adequately drained of excess whey. To prevent improper setting of the paneer, consistently hangs it for 30 minutes to facilitate thorough drainage.

Why Do Paneer Cubes Break in Gravy

Chenna containing insufficient fat or excess whey may result in improper setting of the paneer. Improperly set cubes can shatter when placed in the gravy. Therefore, it is necessary to strain off any excess whey before storing the chenna for setting.

Once the gravy has thickened, the cubes can be added. After adding the cubes, the pan should be covered and the stove turned off. The residual heat from the pan will continue to cook the paneer.