Making Paneer At Home

Name: Making Paneer At Home
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Ingredients: 2 litre full cream milk; 250 ml cream (optional, but by adding it you get a smoother creamier paneer.); 1 ½ teaspoons salt (optional); 250 ml iced water; 5 tablespoons white vinegar; 2 – 3 litres of iced water

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 150 minutes

Servings: 5

Cost: $2.61 /serving

Author : Harriet Britto

paneer cheese

Ingredients

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2 litre full cream milk250 ml cream (optional, but by adding it you get a smoother creamier paneer.)1 ½ teaspoons salt (optional)250 ml iced water5 tablespoons white vinegar2 – 3 litres of iced water

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Instructions

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Step 1

Place the milk, cream and salt into a deep, thick bottom saucepan. Bring to the boil over a high heat. Stirring the milk to avoid burning.

Step 2

When it has come to the rolling boil, turn the heat down to low and simmer for 5 minutes. Occasionally stir the milk while it simmers.

Step 3

Turn the heat off.

Step 4

Stir 1 cup of ice water into the hot milk – cooling the milk a little at this stage will help make the paneer soft.

Step 5

Gently stir in the white vinegar a little at a time. The milk will separate and form curds and whey.

Step 6

Once the curds have formed, stir in about 3 – 4 cups of iced water to the curds and whey. The reason for this isf the curd is left sitting for too long in the hot whey it will become firm. Therefore, it’s important to cool it almost immediately if you want a soft paneer.