By Krati Purwar
January 30, 2025
With news around adulteration, people are scared to buy products from the market. It seems safer to prepare items like paneer, ghee, and spice mixtures at home. This guide has some easy tips to make soft paneer at home.
Heat the milk over medium heat and bring it to a gentle boil. If you boil it for long, the paneer might turn out chewy.
To make paneer at home, always use full fat milk. It is rich, creamy, and yields soft cottage cheese. Toned or skimmed will result in crumbly paneer.
Once the milk solids separate after you add acidic compound, turn off the heat, strain the mixture into a muslin cloth. It will prevent paneer from hardening.
Don’t put heavy weight on paneer. Instead use light objects like a bowl or plate to press the milk solids together for at least 30 minutes.
Once ready for use, let the paneer refrigerate for an hour. It will prevent it from disintegrating when you slice it.
To make the milk curdle, you must choose curd, lemon juice, or vinegar. Lemon juice and curd will make it soft while vinegar hardens the texture.
After straining into a muslin cloth, rinse curdles under cold water to remove any acidic taste left behind by the coagulant.