Paneer recipe

Paneer is a famous ingredient for many recipes. It is used as mains, starters and even as a snack. In this post, I am going to share the paneer recipe. 

I had so many failures for making a perfect paneer recipe. So I think I can clear all the doubts behind making a no fail recipe for paneer.

Ingredients:

1. Full fat milk ( whole milk ) - 1 Litre

2. Vinegar - 2 tbsp.

3. Cheese cloth - for straining and shaping

Method:

1. Take milk in a pan and start boiling.

2. Once it boiled well, switch off the flame.

3. Add a tbsp of vinegar.

4. Stir gently so that the milk gets reacted with the vinegar and starts curdling.

5. Add another tbsp of vinegar if the milk is not curdled completely.

6. Mix gently.

7. Now the chena separated beautifully and leaves out the water.

8. Now strain the water using a colander lined with a cheese cloth.

9. Squeeze the cloth to remove the water from the chena. 

10. Wash the chena using normal water .

11. Squeeze again to remove the water. Don't make it too dry or more wet.

12. After squeezing the water, the chena will look like this.

13. Shape the chena using your hands. 

14. Fold the cloth to make a tight pack.

15. Place a plate above it and keep a weight on its top. Let it rest for two hrs.

16. Slice the paneer as cubes of your size.

17. You can store this paneer in the fridge for a week or you can store this in freezer for a month.

Notes:

1. In the place of vinegar, you can also use lemon juice. 

2. Add the vinegar one tbsp at a time. So that the curdling process is slow and gentle.

3. Don't make the chena more dry or wet. Dry chena will make hard paneer and wet chena yields scrambled paneer.