Paneer is a fresh cheese common in South Asia, especially used in Indian cuisines. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. It’s crumbly and moist form is called chenna in eastern India. This can be used to make several Indian recipes such as sweets and side dishes which I will be sharing soon.
This is prepared by adding food acid, such as lemon juice, vinegar, citric acid or yogurt, to hot milk to separate the curds from the whey. The curds are drained in muslin or cheese cloth and the excess water is pressed out. The resulting paneer is placed in the refrigerator for an hour to set and improve its texture and appearance.
Steps to be noted to make Paneer :
- Use full-fat milk / whole milk.
- If cow milk is used paneer would be in white colour or if it is buffalo milk paneer would be pale yellow colour.
You can buy it at any stores nowadays, but homemade tastes much fresher. This is the first time I am making this at home and it turned out well. so I wanted to share with you.
Paneer is ready to use in any of your favourite dishes.