How to make and use Paneer
There are few things that are a part of my weekly cooking ritual. Making paneer at home is one of these rituals. With a mostly vegetarian (husband and kid) home crew, this is a once a week creation. The girl is picky though about her paneer. The right paneer is the way I make it. As I say, thank god, for small mercies.
Tested, tried and daughter approved. I make this paneer at least once a week in small batches. Last weekend this did not happen. But it is on slate this weekend. Let me tell you how I do it and yes, you can watch me make this live and work with this in two separate segments.
On a personal note, I seem to be on the mend. Not quite there yet, but looks like the meds are taking impact. I am pushing myself to try and get back to doing my lives and back to a cooking routine.
How to make Paneer at Home
Paneer is a white cheese made by curdling milk with lime or lemon juice or in a pinch with white vinegar.
Paneer is used in various ways, the cubes are added into curies and sauces, grilled and or pan fried and enjoyed as a snack. A couple of ideas from my kitchen.
Paneer Matar – Panner Cooked with Tomatoes and Green Peas
Paneer Tikka – Marinated Paneer Kebabs
In addition, paneer can be mixed into rice dishes to make layered rice dishes called Biryani and stuffed into breads to make Parathas,
The whey from preparing the paneer is highly nutritious and a good source of nutrients. You can reserve the whey and add it to drinks and smoothies. I often add whey to flatbreads while kneading in lieu of other liquids.
Essentials of Making Paneer
In order to make good paneer, we need to go through a few essentials.
What Kind of Milk to use?
Buffalo milk is the preferred milk in Indian commercial kitchens. I use whole pasteurized milk with a little half and half, to add some extra richness. You can add some cream for a richer taste, but I would not do more than 30% of the volume.
If you want to keep the fat level lower, you can use just the milk, however I would not use low fat milk.
What Curdling Agent to Use?
Lime or lemon is best for curdling the milk, they both add a brightness along with the right amount of acid to separate the cheese curds from the whey. You can see the process in this video.
What equipment to keep handy?
There really is no special equipment needed to make the cheese. All you will need is,
- Heavy bottomed pot for boiling the milk
- Cheese cloth
- Colander
- Plate
- Heavy weight to press down (You can use a bowl filled with water)
An easy feature on how to make paneer.
Ingredients
- 1 gallon whole milk (use organic milk for best results)
- ½ gallon half and half
- 3 limes or lemons
Instructions
- Place the milk and half and half in a heavy bottom pot. The pot should be large enough to hold the milk and allow room for the milk to come to a rolling boil. Heat the milk mixture gradually allowing it to come to a rolling boil. This is important for the right texture. Stir the milk occasionally while it is heating, it is important to ensure that it does not stick to the bottom of the pot.
- In the meantime cut the limes and lemons into halves and remove the seeds.
- Line the colander with the cheesecloth and place over a container to gather they whey.
- When the milk reaches a rolling boil, turn off the heat. Squeeze in the lime or lemon juice, using half a lime or lemon at a time, stir in the juice. Eventually the milk will separate into milk solids and greenish whey.
- Pour this mixture over the colander, and allow most of the liquid to drain out. Gather the paneer into a round disc, about 1 inch in thickness.
- Place on a plate. Cover with another plate and put something heavy over the plate. Let it rest for about 3 to 4 hours.
- Remove the weight and the covering plate. Remove the disc, cut into 1 inch cubes and use as needed.
- The paneer can be stored for up to 1 week in the refrigerator.