Soft & Delicious Paneer

We all love chewing soft paneer in various delicious recipes. Lets learn how to make using S.R.Thorat Prime milk.

Paneer or India cottage cheese is enjoyed in various indian recipes. Panner is full of nutrition especially rich in protein. You can make various recipes like Palak paneer, Paneer Butter Masala or Shahi Paneer. You can also grill it or barbecue it to make tikkas and sandwiches.

TIPS & NOTES

  1. Always pour milk in a cold pan and then start heating it. Avoid pouring milk on heated pan first.
  2. Use Curd or Butter Milk to curdle milk instead of Vinegar or any Citric Acid. This way you make sweet whey. Its so delicious to drink or use it in your recipes.
  3. If you want to refrigerate paneer, dip it water and then refrigerate it.
  4. For later usage, always deep freeze the paneer. When you want to use it take it out and put it in warm water before using it to make recipes.

Take a Pan to warm the milk

Take a Pan to warm the milk

Take any pan to warm up the milk. Do not start heating it first. Always put milk first on a pan with normal temperature first and then start heating it.
Pour Prime Milk in the pan

Pour Prime Milk in the pan

Tear the prime milk pouch and pour the milk in the cold pan. Now being heating the milk in the pan. Heat till fumes start coming out from the milk.
Add Curd to the heated milk

Add Curd to the heated milk

Here you can add Vinegar, Lemon Juice, Citric Acid, Buttermilk or Curd to curdle the Milk. Here we are using Curd. Curd and Butter milk will produces Sweet Whey while Vinegar and Citric Acids make it Acidic.
The milk coagulates to form paneer

The milk coagulates to form paneer

After a while, the milk will coagulate or curdle to form paneer. Do not boil it again once this happens. You may see the whey liquid as it separates from the coagulation.
Use a muslin cloth

Use a muslin cloth

Take a muslin cloth and place it over a bowl. You are separating the curdles from the whey.
Place the curdles over the muslin cloth

Place the curdles over the muslin cloth

Here you can use a strainer to Pour the curdles over the muslin cloth.
Add a little salt

Add a little salt

Here we add a pinch of salt. This makes the panner a little softer.
Strain the whey completely

Strain the whey completely

Now fold the muslin cloth from the top and by pressing with both hands, try to strain the whey liquid completely.
Shape the paneer

Shape the paneer

Form a rectangular shape of the paneer by folding the ends of the cloth and press it harder to take out the liquid present in it.
The paneer is ready

The paneer is ready

After 10-15 mins, put out the weight and unfold the cloth. Your panner is ready. You can immediately cut it and use it in your favourite recipes. Keep it in refrigerator if you wish it to use it later. You could also deep freeze it if you wish to use after 2-3 days.
Its Soft and nutritious

Its Soft and nutritious

Soft and nutritious paneer is ready for any recipe.

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