Are you ready to elevate your culinary skills and impress your friends with a homemade delicacy? Look no further than "Headbanger's Homemade Paneer"! This simple yet rewarding recipe will have you creating fresh, creamy paneer in just 20 minutes. Imagine the satisfaction of crafting your own cheese from scratch, perfect for adding to your favorite Indian dishes like paneer tikka or palak paneer. With just three ingredients and a few easy steps, you'll unlock the secrets of this essential ingredient that can transform any meal. Get ready to dive into the world of Indian cuisine and discover how to make your very own paneer!
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Indian
Serves: 1 block
Ingredients
- 1 liter whole milk
- 2 tbsp lemon juice
- 1/4 tsp salt
Instructions
- Begin by gathering all your ingredients: 1 liter of whole milk, 2 tablespoons of lemon juice, and 1/4 teaspoon of salt. Make sure you have a large pot, a stirring spoon, a fine mesh strainer or cheesecloth, and a bowl to collect the whey.
- Pour the whole milk into the large pot and place it over medium heat. Stir the milk gently to prevent it from sticking to the bottom of the pot as it heats up.
- As the milk begins to heat, keep an eye on it. You want to bring it to a gentle simmer, which is when you see small bubbles forming around the edges but not boiling. This should take about 5-7 minutes.
- Once the milk reaches a gentle simmer, reduce the heat to low. Slowly add the 2 tablespoons of lemon juice while stirring gently. You should start to see the milk curdling almost immediately. If it doesn’t curdle, add a little more lemon juice until you see the curds separating from the whey.
- After the curds have fully formed and separated from the whey (this should take about 2-3 minutes), turn off the heat. Allow the mixture to sit for a few minutes to let the curds firm up.
- Line a fine mesh strainer or colander with cheesecloth and place it over a bowl to catch the whey. Carefully pour the curdled milk into the strainer, allowing the whey to drain off. Be cautious as the mixture will be hot.
- Once most of the whey has drained, sprinkle the 1/4 teaspoon of salt over the curds. Gather the cheesecloth around the curds and gently squeeze out any excess whey. Be careful not to squeeze too hard, as you want to retain some moisture in the paneer.
- Shape the curds into a block by pressing them into a flat, even shape while still wrapped in the cheesecloth. You can place a heavy object on top to help it firm up further. Let it sit for about 10-15 minutes at room temperature.
- After the paneer has set, unwrap it from the cheesecloth. You now have a block of homemade paneer ready to be used in your favorite Indian dishes, such as paneer tikka or palak paneer.
- Store any leftover paneer in an airtight container in the refrigerator. It can be kept for up to a week. Enjoy your Headbanger's Homemade Paneer!
Tips
- Use Fresh Milk: For the best results, opt for fresh, high-quality whole milk. Avoid ultra-pasteurized milk, as it may not curdle properly.
- Monitor the Heat: Keep a close eye on the milk while it heats. You want it to reach a gentle simmer—too high a temperature can scorch the milk.
- Adjust Lemon Juice: If the milk doesn’t curdle after adding the lemon juice, don’t hesitate to add a bit more. The acidity is key to separating the curds from the whey.
- Squeeze Gently: When draining the curds, be careful not to squeeze too hard. Retaining some moisture will give your paneer a soft texture.
- Press for Firmness: To achieve a firmer block of paneer, press it under a heavy object for 10-15 minutes. This will help it hold its shape when cooking.
- Storage: Store any leftover paneer in an airtight container in the refrigerator. It will stay fresh for up to a week, ready for your next delicious dish!
Nutrition Facts
Calories: 162kcal
Carbohydrates: g
Protein: 8g
Fat: g
Saturated Fat: g
Cholesterol: 25mg
