How to Prepare Paneer at Home | How to make Chhena


how to prepare paneer at home


If you know how to prepare panner at home, you can not only make fresh paneer as and when you need it but also save money. Among the other names for paneer are chhena, cottage cheese, or Indian cheese. It is easy to make this food, which would be another reason to know how to prepare panner at home.

What are the ingredients of homemade paneer? Milk is the main item. Then, you need a curdling agent like lemon juice or curd. Lastly, you need a clean and thin white cotton cloth or white muslin cloth to use it as a strainer.


The color of the paneer depends on the color of the milk.

TIP
Use full-cream milk to prepare more paneer with a better taste.

Homemade paneer (or paneer in general) has a good fit with a variety of food. From sweets to curries to chats, paneer can give a lip-smacking taste to a range of dishes.

In sweet dishes like kalakand, paneer or chhena is the main item. In many other dishes it also serves as a garnishing, topping or secondary ingredient.

Food Fact
Cottage cheese is rich in protein. 100 grams of such a cheese has about 11 grams of protein1

More consumption of dairy proteins like cottage cheese, as part of diet (and exercise) based weight loss, might result in more fat loss in women.2

TIP
Want to make a bread toast delicious?

- Coat the bread with a thin layer of butter.
- Sprinkle little salt and pepper.
- Crumble the homemade paneer and add a few spoons of the same on the toast.
- Spread the crumbles and relish.







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Quantity: About 15-20 pieces

Ingredients:

1. Milk 1/2 litre

NOTE
If the jaggery is not clean, make the syrup, strain it to remove the impurities and add to the mixture.
2. Curdling agents:

Lemon juice 1 tablespoon

OR

vinegar 2-3 teaspoons

OR

curd / yogurt 2 tablespoons

OR

citric acid 1/2-1 teaspoon
3. White muslin / thin cotton cloth to strain

How to Prepare Paneer at Home?


1. Heat milk. Keep stirring occasionally. Otherwise, the milk may get burnt at the bottom or it may form a top layer.

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TIP
Before adding the milk to the utensil, add a few tablespoons of water and boil. This will prevent the milk from getting burnt.

Switch-off the stove, when the milk boils.

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Wait for about 2 minutes, so the milk slightly cools.

IMPORTANT
Do not add the curdling agent to the boiling milk, because the paneer will become hard.
2. Add the curdling agent.
(I have used lemon juice)

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Mix.

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TIP
If the milk does not break, add little more curdling agent.

Wait till the milk curdles fully. You will see the whey, which is the liquid part.

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3. Place a strainer on an utensil.

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Place the cloth in the strainer.

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NOTE
Use the strainer to prevent the cloth from falling into the whey.
4. Strain the curdled milk.

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The part which remains in the cloth is the paneer.

TIP
Use the whey to make the dough for chapatis, rotis, or parathas and for soups and curries.
5. Transfer the paneer again to the same utensil you used for boiling.

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To make the paneer soft and remove the smell of curdling agent and remove the sourness:

Add 1-2 cups of water.

Mix.

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Strain.

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Repeat the add-mix-strain steps one more time.
6. Collect the edges of the cloth, lift and hold it with your left hand.

Twist and squeeze the paneer part with your right hand to remove as much whey as possible.

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TIP
You can use paneer, at this point, to prepare sweets.
7. Place the cloth with the paneer on a plate.

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Press the paneer into a circular or rectangular shape with the desired thickness.

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Cover the paneer with layers of cloth, so these absorb the whey.

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8. Place another plate on the top layer of the cloth and keep a heavy object.

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Wait for 2-3 hours.

TIP
The heavier the object you keep on the plate, the faster you can prepare the paneer.
9. Remove the weight and cloth.

Paneer is ready.

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10. Cut the paneer into desired-size pieces.

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how to prepare paneer at home final

TIPS How to Prepare Paneer at Home
1. Do not boil the milk after it curdles, for any reason, to prevent the paneer becoming hard.
2. To store the paneer pieces, place them in an air-tight container and add water.

Place the container in the refrigerator.

Change the water daily.

OR

Keep the paneer in an freezer box and store it in the freezer.
3. To make the paneer soft, after you remove it from the refrigerator / freezer:

Boil water. Add the desired quantity of paneer to the water. Remove the paneer when it becomes hot.