How to Make Paneer Like a Pro?
Making paneer might not be rocket science, but there are certainly some do's and don'ts of making a good block.
Ingredients
- 2 liters full fat milk (3,8 % fett weidemilch from Aldi)
- 3 medium limes/ lemons
- 200 grams cream (bio schlagsahne from Aldi)
Instructions
- Squeeze out the juice from limes/lemons, passing through a strainer to get rid of the seeds or any particles. You should have about 75 ml (or ΒΌ cup) of lime/lemon juice. Set aside until needed.
- In a big, heavy based pan pour the milk and the cream. Switch on the heat and bring to a boil.
- As soon as it boils, add lime juice and immediately switch off the heat. Give a quick mix to spread around lime juice evenly but do not overmix.
- Let the mixture sit for 2-3 minutes to let the milk curdle properly.
- In the meanwhile prepare for straining the mixture by taking a big bowl and putting a big sieve into it. Spread a cheesecloth to cover the sieve.
- Slowly pour all of the curdled mixture into the cheesecloth. Let the water drain for a few minutes then carefully give it a squeeze.
- Tie 2 rubber bands tightly around the cheesecloth and give a final squeeze to remove as much liquid as possible.
- Place the cheesecloth with paneer onto a plate and put a few heavy objects onto it (like heavy skillets or pans). Make sure that the objects you place are sitting stably and the weight is evenly distributed. Leave it preferable for 2-3 hours, or at least 30 minutes.
- Remove the cheesecloth and the excess liquid that came out of the paneer. You will now be able to cut the paneer into cubes. Store into a ziplock bag after cutting into cubes and dividing into portions.
Notes
- Using any other brand of milk/cream will give you different results.
- For a firm block of paneer leaving it longer under weight will give you best results.
- You can store the paneer in the fridge for up to 3-4 days and into the freezer for up to 1 month.
- Do not throw away the whey (leftover liquid from the paneer making process) as it is rich in nutrients. Use it in place of water for cooking rice/lentils, kadhi or soups.
- If frying paneer for any recipe, make sure to use a non stick skillet to avoid burning.