Homemade Paneer(Indian cottage cheese)

Freshly prepared paneer ready !

My kids love and crave paneer for their texture and taste. I am sure most of the kids out there love paneer too. I used store bought paneer for making any paneer recipe, but always wondered about the shelf life and processing of the paneer before it reaches our kitchen? So I ended up making fresh paneer at home whenever I needed to make any paneer recipe. It just needs some pre-planning. So here's the recipe.....





Preparation: 20 minutes(To curdle the milk)
Paneer setting time: 3 - 4 hrs

Serving size: 4
Difficulty: Medium

Ingredients
  • Milk - 5 cups (preferably whole milk)
  • Lime juice - 2 tbsp
Note: You can use vinegar instead of lime juice if you prefer. I prefer lime juice over vinegar because its fresh and natural and doesn't give the vinegar smell or taste. Also I prefer fresh lime juice, but you can use the store bought lime juice.

Preparation
  • In a heavy bottomed vessel bring 4 cups of milk to boil on medium heat.
    • Make sure the milk does not stick to the bottom of the vessel and get burnt
  • Make sure the milk does not stick to the bottom of the vessel, by stirring the milk with a spatula or ladle occasionally.
  • Meanwhile squeeze out the lime juice and set aside, optionally you can use store bought juice.
  • Once the milk starts boiling, add 1 tbsp of lime juice and stir the boiling milk. You will see the milk starting to curdle. Keep the curdled milk boiling.
  • After 2 - 3 minutes, add another tbsp of lime juice and stir again.
  • When you see the paneer and whey separating out, remove the vessel from the stove.
    Strain the paneer and spread it into a square shape on a perforated plate or sieve
  • Strain the paneer in a cloth. Optionally you can save the water which has whey protein  and use it for preparing chapati dough. If you cannot use it on the same day, refrigerate it and use it later.
  • Try removing the excess water in the paneer, take care not to burn your fingers.
  • Take a flour sieve and spread the paneer into a square shape and place a heavy object on top of it. I typically keep a flat, smooth plate on the paneer and place a jar of lentils(4lbs) on the plate.

    Remove the edges of the paneer and cut it into cubes
  • Make sure the excess water coming out,  can drip in a vessel kept at the bottom. Leave the paneer to set for 3 - 4 hrs or longer.
  • Generally the edges of the paneer doesn't get pressed which is ok, because its not machine pressed, its homemade.
  • Cut off the edges and save them to make Paneer Fried Rice.
  • Cut the paneer into small cubes.
  • Fresh paneer cubes are ready to go for any of your recipes.
Health Benefits of Paneer

Paneer is a rich source of calcium which is good for bones and teeth. High amount of calcium and easily digestible nature makes it good for growing children as well as aged and old in preventing bone loss and other bone related issues. Paneer also has protein to help with cell growth and rejuvenation. Also the vitamin D in paneer aids calcium absorption and in turn protects the bones in our body.

Let me know if you have questions or comments on making paneer at home and I will be happy to answer your questions.

You may also be interested in the following recipes:

 Paneer Fried Rice

Mutter Paneer Gravy (Indian Cottage Cheese and Peas Curry)

Mixed Beans and Lentil Curry(Dal Curry)






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