Paneer/fresh cheese (homemade)

Ingredients:

  • Whole milk: 1 ½ liter
  • Synthetic vinegar/lemon juice /Citric acid/yogurt: 1 -1 ½ serving spoon

Preparation:

  1. Boil the milk; stir continuously so that it should not stick to bottom.
  2. Be careful it does not overflow from the pan, put off the flame.

Method:

  1. Add vinegar into the milk; stir well until paneer and water get separated.
  2. Immediately add little more quantity of vinegar, if it is not fully separated.
  3. Take a bowl, keep soup strainer over it.
  4. Put fine thin handkerchief/paneer strainer cloth on the strainer.
  5. Pour paneer and water on it.
  6. Let the water get drained.
  7. Now take grid of cooker, place this gathered paneer (paneer Potali) on the cooker grid.
  8. Place a plate on the paneer, and put strain water bowl at the top of the paneer. See the photo.
  9. Keep aside for 20-30 minutes.
  10. Open the paneer Potali, homemade paneer is ready to cut.
  11. Paneer is ready to cut, cut into cubes or any shape.
Paneer/fresh cheese (homemade)

Paneer/fresh cheese (homemade)

Ingredients

Ingredients

Add vinegar

Add vinegar

Add vinegar

Add vinegar

Add vinegar

Add vinegar

paneer and water get separated

paneer and water get separated

paneer and water get separated

paneer and water get separated

Pour paneer and water

Pour paneer and water

Pour paneer and water

Pour paneer and water

Let the water get drained

Let the water get drained

Let the water get drained

Let the water get drained

Let the water get drained

Let the water get drained

take grid of cooker

take grid of cooker

place this gathered paneer

place this gathered paneer

Place a plate on the paneer

Place a plate on the paneer

put strain water bowl at the top of the paneer

put strain water bowl at the top of the paneer

Paneer/fresh cheese (homemade)

Paneer/fresh cheese (homemade)

Paneer/fresh cheese (homemade)

Paneer/fresh cheese (homemade)

 cut into cubes

cut into cubes

CC BY-NC-SA 4.0 Paneer/fresh cheese (homemade) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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