make paneer or cottage cheese at home step by step photos: – Paneer is something which is like by most of us. Paneer is the most versatile ingredient in our subji and gravy recipes. Nowadays, Malai paneer is easily available at shops but still homemade has its own freshness. I always prefer homemade versions as I have told many times. This malai paneer is very easy to make and it gives perfect result.
Watch how to make malai paneer recipe video:
I have tried malai paneer recipe several times a home.After trying many times at home, I noticed apart from milk, Amount of lemon juice is also important to make it perfect. If your juice amount is increased then it will give a bitter taste.
Don’t forget to check my recipe “Shout out” on Instagram.
Recipe Details for making Home made malai paneer below:
how to make paneer or cottage cheese
Paneer is the most versatile ingredient in our subji and gravy recipes.
Serving Size 250 gms
Ingredients
Ingredients:
- 1 ltr full cream milk
- 1 tbsp lemon juice,fresh
Other
- Muslin cloth
- strainer
Instructions
- Place your muslin cloth on strainer first and keep it aside.
- Boil milk in heavy bottom pan or nonstick pan for 5 min on high flame.
- Add lemon juice and slowly stir for 5 min.
- As the mixture will start boiling and you will see that milk solids are separated from water.
- Turn off the flame.
- Pour the mixture in strainer.
- Wash it in running water.
- Tie muslin cloth very tightly and put some heavy pan on it.
- Allow paneer to set in a muslin cloth for 2 hours.
- Use it.
Notes
- Use quality milk to get fine malai paneer.
- You can store this home-made paneer for 3 days. - to store, soak paneer in fresh water in airtight container and keep it in the refrigerator.
how to make paneer or cottage cheese step wise photos:
- Place your muslin cloth on strainer first and keep it aside.
- Boil milk in a heavy bottom pan or nonstick pan for 5 min on high flame.
- Add lemon juice and slowly stir for 5 min.
- As the mixture will start boiling and you will see that milk solids are separated from water.
- Turn off the flame.
- Pour the mixture into strainer.
- Wash it in running water.
- Tie muslin cloth very tightly and put some heavy pan on it.
- Allow panner to set in a muslin cloth for 2 hours.
- Use it.
Note:
- Use quality milk to get fine malai paneer.
- You can store this home-made paneer for 3 days. – to store, soak paneer in fresh water in air tight container and keep it in the refrigerator.
Have a great day!
Priya – our dukaan is still closed but plans to reopen soon. But I thought, “Hey, I wonder if Priya has a homemade paneer recipe on her site?” And you do. I will buy some full fat milk this weekend. Everything we get is homogenized, so I hope that works. I can get fresh goat milk – have you ever made paneer with that?