How to Make Paneer at Home with Lemons
Paneer is a versatile ingredient used in a variety of Indian dishes. It is a soft, crumbly cheese that is made from milk. While paneer is readily available in stores, making it at home is surprisingly easy and can be a fun activity for the entire family. In this article, we will go over the step-by-step process of making paneer at home with lemons.
1. What is Paneer?
Paneer is a type of fresh cheese that is commonly used in Indian cuisine. It is a non-melting cheese that is made by curdling milk with an acidic agent such as lemon juice or vinegar. Paneer is low in fat and high in protein, making it a healthy ingredient to incorporate into your diet.
2. What Are the Benefits of Making Paneer at Home?
Making paneer at home has several benefits. Firstly, homemade paneer is free of any preservatives or additives that may be present in store-bought paneer. Secondly, making paneer at home is more cost-effective than buying it from the store. Lastly, making paneer at home is a fun activity that you can do with your family and friends.
3. Ingredients Required to Make Paneer at Home[What is the process of making paneer?]
To make paneer at home with lemons, you will need the following ingredients:
- 1 liter of whole milk
- 3-4 lemons, juiced
- Cheesecloth
- Strainer
4. Step-by-Step Guide on How to Make Paneer at Home with Lemons
4.1 Boil Milk
Pour the milk into a pot and heat it on medium heat. Stir the milk occasionally to prevent it from sticking to the bottom of the pot. Once the milk starts to boil, reduce the heat
4.2 Add Lemon Juice
While the milk is simmering, juice the lemons and strain the juice to remove any seeds. Once the milk has simmered for 1 minutes, turn off the heat and add the lemon juice. Stir the milk gently and you will notice the milk start to curdle. If the milk doesn’t curdle, add more lemon juice until it does.
4.3 Strain the Paneer
5. Tips for Making Perfect Paneer at Home
- Use whole milk to make paneer as it yields a richer and creamier paneer.
- Make sure to add enough lemon juice to curdle the milk. If the milk doesn’t curdle, add more lemon juice.
- Let the paneer drain for at least 10-15 minutes to remove any excess liquid.
- Use a cheesecloth to strain the paneer as it allows for better drainage.
FAQs
Sure, here are some frequently asked questions about making paneer at home with lemons:
- Is it necessary to use whole milk to make paneer?
Yes, it is recommended to use whole milk as it yields a richer and creamier paneer.
- How much lemon juice should I use to make paneer?
You will need about 3-4 lemons, juiced, to make paneer with one liter of milk. If the milk doesn’t curdle, add more lemon juice until it does.
- Can I use vinegar instead of lemon juice to make paneer?
Yes, you can use vinegar instead of lemon juice to make paneer. However, lemon juice is preferred as it gives the paneer a slightly tangy flavor.
- How long can I store homemade paneer?
You can store homemade paneer in the refrigerator for up to 3-4 days. Make sure to store it in an airtight container to prevent it from drying out.
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How to Make Paneer at Home with Lemons
Making paneer at home has several benefits. Firstly, homemade paneer is free of any preservatives or additives that may be present in store-bought paneer. Secondly, making paneer at home is more cost-effective than buying it from the store. Lastly, making paneer at home is a fun activity that you can do with your family and friends.
Type: PANEER
Cuisine: INDIAN
Keywords: HOW TO MAKE PANEER AT HOME
Recipe Yield: 5 SERVINGS
Calories: 100 G PANEER Calories: 265
Preparation Time: PT1H5M
Cooking Time: PT1H20M
Total Time: PT1H25M
Recipe Ingredients:
- 1 OR 2 LITTER OF WHOLE MILK
- 3-4 LEMONS JUICED
- CHEESECLOTH
- STRAINER
- HEAVY OBJECT
Recipe Instructions:
Step-by-Step Guide on How to Make Paneer at Home with Lemons:
- Boil milk
- Pour the milk into a pot and heat it on medium heat. Stir the milk occasionally to prevent it from sticking to the bottom of the pot. Once the milk starts to boil, reduce the heat
- Add Lemon Juice:While the milk is simmering, juice the lemons and strain the juice to remove any seeds. Once the milk has simmered for 1 minutes, turn off the heat and add the lemon juice. Stir the milk gently and you will notice the milk start to curdle. If the milk doesn't curdle, add more lemon juice until it does.
- Strain the Paneer:Line a strainer and place it over a bowl. Pour the curdled milk into the strainer and let it drain for 5 minutes
- Once the paneer has drained, gather the corners of the cheesecloth and squeeze out any excess liquid
- Place the paneer in a bowl and shape it into a block or a ball,place something heavy on top of paneer to remove all the water from it and give it a hard shape for 10 to 15 minutes
- your home made paneer is ready to cook
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