Want to make market-like soft paneer at home? If you avoid these 5 mistakes, work will be done

In fact, some small mistakes while making paneer spoil the entire taste and texture. If you adopt the right technique and avoid these 5 common mistakes, you can easily make soft and tasty paneer like the market at home.

Don’t choose milk wrongly
Paneer should always be made from full cream milk. Toned or skimmed milk makes cheese harder and in smaller quantities.

milk not curdling at the right temperature
Boiling the milk too much or heating it too little can spoil the texture of the paneer. Add lemon juice or vinegar only at the right temperature.

add more sour things
Adding too much lemon juice or vinegar makes the cheese hard and sour. Mix it slowly and curdle the milk.

Do not pour cold water immediately
It is important to add cold water immediately after curdling the milk, but many people do not do it properly, due to which the cheese remains sour.

press for a long time
If cheese is pressed with heavy weight for a long time, it becomes hard. It is important to maintain proper moisture by pressing lightly.

right way

Slowly add lemon juice to hot full cream milk until the milk curdles completely. Now filter it in a muslin cloth and wash it with cold water. Remove excess water by pressing gently and keep under light weight for 30-40 minutes. This will give you absolutely soft and spongy paneer.