10 Tips to Make Paneer at Home

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Paneer, also known as Indian cottage cheese is a popular form of cheese in India and it is used in a variety of cuisines as well. The soft yet chewable texture of paneer makes it one of the most lovable items in Indian recipes so much so that it is often used in marriage treats and functions. Paneer is readily available in shops but you can also enjoy fresh homemade paneer as it is not at all difficult to make.

Fresh Paneer Cubes

Here are a few steps that you must follow while making paneer:

  1. Take milk that has a high-fat percentage (at least 5% more fat than regular milk) and boil it. Add an acidic ingredient such as citric acid, vinegar, lemon juice, etc. to start the curdling process. Tip: Buffalo milk is most suitable for making paneer since it contains a high percentage of fat in it.
  2. You can also use yogurt to curdle the milk but keep the quantity of the acidic ingredient you use in check because it determines the flavor of the end product i.e. paneer cubes.
  3. Start stirring the mixture. The curdling process will start after a couple of minutes but you will have to wait till the solid curds get separated from the whey completely.
  4. Now, take a large piece of muslin and place it carefully over a strainer or colander. Pour the mixture on the colander so that the liquid flows out of its vent and the solids get collected in the muslin.
  5. Rinse the solid with ice cold water to remove the remaining whey completely. Get hold of the ends of the muslin cloth and press out any excess water content from it.
  6. Now, leave the muslin over the colander and place some weight on it so that it solidifies quickly.
  7. After an hour or so, open the cloth and remove the soft solid block of paneer. Now, you can cut it into rectangular or triangular shapes as you desire.
  8. You can also grate the paneer and sprinkle it over gravy based recipes to decorate your dish. Similarly, you can also make paneer bhurji from grated paneer.
  9. You can use the paneer cubes in a variety of recipes such as palak paneer, mutter paneer, paneer masala and so on.
  10. It not only looks tempting but also adds unique flavor to your dishes. It is a high protein source especially for the vegans and vegetarians who refrain from meat and other sources of protein.

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14 thoughts on “Rava Kesari

  1. Kichumolu said on July 11, 2013 at 11:32 am

    tasty..

  2. shruthi said on March 5, 2013 at 9:14 am

    good recipe.. helped in emergency……….

  3. vaidegi said on December 1, 2011 at 4:37 am

    hmmm

  4. Rama said on February 8, 2011 at 9:45 am

    The kesari came out very well.
    @sandhya – authentic rava kesari doesn’t need milk. The north Indian version called sheera is the one that has milk as the cooking base.

  5. vijay said on November 30, 2010 at 3:14 pm

    Excellent………..

  6. sandhya said on October 31, 2010 at 6:26 am

    Main ingredient is missing…it is milk instead of water.. will make recipe more tasty

  7. sandhya said on October 31, 2010 at 6:23 am

    main ingredient of real kesari is milk instead of water. pls try

  8. Habiba said on October 26, 2010 at 11:00 am

    Thanks to Awesomecuisine.com. for the very yummy,delicious and so easy dessert.
    Regards,
    Habiba.

  9. Preeja Ganesh said on June 16, 2010 at 5:32 am

    It is very excellent item and very easy to make.

  10. mouni said on January 20, 2010 at 2:28 am

    it’s really very easy n very yummy…..

  11. silsila sabir said on January 15, 2010 at 8:20 am

    very easy one

  12. Timothy Immanuel said on November 28, 2009 at 3:11 pm

    hey good recipe. but would be good if you could also specify how many people it would serve. just a suggestion.

  13. alimoula said on October 29, 2009 at 9:48 am

    It tastes so nice all likedit and v v simple to prepare.Thanks a lot .

  14. kumaraswamy said on June 17, 2009 at 7:52 am

    simple way to make an emergency sweet
    thanks

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