Creamy Paneer Recipe

cheese making process

Nowadays adulteration in food items available in the market has become common. Be it vegetables, fruits or dairy products, adulteration is seen everywhere. Paneer, which is a popular dish in every household, has now become a victim of adulteration. In such a situation, making paneer at home is a better option. Many people think that diluted milk makes it difficult to make cheese. But with some simple steps you can make creamy paneer at home.

Steps to make paneer from thin milk

– First of all, boil the milk well.

– When the milk comes to a boil, let it cook for some time so that it can thicken a little.

Then slow down the flame and add milk powder solution into it and let it cook for 5 minutes.

– After this, turn off the gas.

– Add lemon juice or vinegar to curdle the milk.

– Add it slowly and keep stirring.

For one and a half kilo milk, two spoons of lemon juice or white vinegar is sufficient.

– After the milk curdles, add a cup of cold water.

– This will make the cheese soft and the sourness will also reduce.

Now put it in a cotton cloth and filter it.

– Remove the taste of lemon or vinegar by adding cold water.

– Finally, keep it aside to become paneer.

Tips for making soft cheese

– Do not press the cheese for a long time or with heavy cheese.

– Just press it lightly until it sets.

– If using immediately, keep the paneer in lukewarm water so that it remains soft.

What not to do in thin milk?

– Do not add too much lemon juice or vinegar at once.

– Do not boil milk for too long.

– After curdling the milk, do not stir again and again, this may break the grains.