“Paneer” is nothing but a cheese that can be easily made at home. It was first originated in India and serves as a key element in many Indian delicious vegetarian dishes. As it is not always readily available in the market and even sometimes the market bought “paneer” is not that good in taste, it is better to prepare it at home. This is my first attempt wich turns out really well. The recipe is very simple and I hope you will like it.
- Full fat milk – 1 ilt.
- Lemon juice – 2 -3 tbspoon
At first you have to make “chena” or Indian cottage cheese by milk and lemon juice. Look for its recipe under “Useful supplementary” tab in my blog. Recipe
Shape the curd or “chena” into a block and wrap it tightly with the cloth. Now keep it on a porous surface under heavy pressure so that you can force out more moisture, and shape it into a firmer block, suitable for slicing and frying. You can use any heavy material even a heavy book or pile of books as I often do. The longer you press the cheese, the firmer it gets, so try to leave it for overnight.
After that you will be ready to cut the paneer block into pieces and use them into your desired recipes. You can also refrigerate this paneer for up to 2 days. Refrigerated paneer will be firmer and less likely to crumble than fresh paneer.