Paneer Recipe | Homemade Malai Paneer Recipe| Indian Cottage Cheese Recipe
Paneer or Indian Cottage Cheese is a protein-rich, soft type of cheese. We can easily make it at home. I always choose Homemade Malai Paneer over those which are readily available in store. Homemade one is soft, fresh, and chemical-free.
To make Indian Cottage Cheese at home, we need to curdle the freshly boiled milk. We can use lemon juice, vinegar, sour curd, or citric acid ( limbu na phool ) to curdle the milk. Use any one ingredient at a time. The quantity of the acidic agent/ingredient required depends on the quality of milk and other key factors like temperature or sourness of the acidic agent. The quantity depends on the fat contents of the milk.
I also shared the detailed recipe for how to make deshi ghee at home. Click here for the homemade ghee recipe.
Tips for curdling the milk?
- Dilute the lemon juice/vinegar/citric acid in the 2-3 tbsp of water.
- If using sour curd, add some water and whisk well before use.
- Use only one ingredient at a time to curdle the milk.
- While adding it to milk, turn off the flame.
- If milk is not curdling, add an extra 1 tsp at a time. Excess use will change the taste of paneer.
- If required keep it on the stove and heat it for 2-3 minutes only.
Tips to make Soft Panner at Home :
- Use fresh full cream cow/buffalo milk.
- The temperature of milk plays a vital role. So bring the milk to its boiling temperature and switch off the flame. Due to excess heat, cottage cheese will become hard and chewy.
- If you have used excess lemon juice/vinegar, rinse it well.
- To get firm and soft texture, drain the whey completely.
- Always refrigerate in an air-tight container for further use.
- It will stay fresh for a couple of days if refrigerated well.
Paneer is a good source of protein, calcium, vitamins, and minerals. Below are the health benefits of Homemade Paneer :
- Rich in Protein
- Boost up the immune system
- Helps in weight-loss
- Good for Heart
- Gives strength to bones
- Good source of calcium and Vit B.
- One of the best food for babies
Paneer is a versatile ingredient. We can make recipes from starters to desserts. It is always a show-topper. You can make the salad, add them into chilla, make stuffed parathas or rolls, starters, North Indian style curries, pulao, biryanis, sandwiches, pasta, pizza, and last but not the least desserts.
Paneer is good for Babies. Offer a piece of raw Homemade Cottage Cheese to your babies once a day.
You can consume the leftover water/whey in many ways. You can add it into your rice preparations, use it to soak chilla/instant dosa batter, prepare a dough using it, etc.
Here is the video recipe of the Paneer recipe :
You may also like to try paneer special healthy diet recipes :
- Paneer Pulao | Indian Cottage Cheese Rice Dish
- Paneer Bhurji Roll | Paneer Bhurji Wraps | Paneer Bhurji Kathi Rolls
- Kiwi and Paneer Salad | Kiwi and Indian Cottage Cheese Salad
- for more healthy diet recipes click here.
Do try this Homemade Malai Paneer recipe, and let me know how it turned out in the comments section. If you how to make Paneer at home, then share it with your friends and family and rate the recipe card. Don’t forget to follow me on YouTube, Facebook, Instagram, and Pinterest to catch my latest updates. Stay healthy and Safe. Happy Cooking!!!
Here is the recipe card of the Paneer Recipe :
- Full Cream Milk - 1.5 liter
- Anyone from below :
- Citric acid - ¼ tsp + Water - 2 tbsp
- Vinegar - 2 - 3 tbsp + Water - 4 tbsp
- Lemon juice - 2 tbsp or more + Water - 4 tbsp
- Sour curd - ¼ cup or as per need + Water - ¼ cup
- Sour Buttermilk - ½ cup or as per need
- Heat the milk.
- Bring one boil. Turn off the flame.
- Stir well.
- Meanwhile, dissolve ¼ tsp citric acid into 2 tbsp water.
- Add this citric acid solution to boiled milk.
- The flame should be off at this stage.
- After a minute, slowly start stirring the milk.
- Gradually milk will start curdling.
- If milk is not curdling, add more citric acid solution 1 tsp at a time until the milk curdles. If required, turn on the flame and heat for 2-3 min only.
- To drain the whey, place a strainer/colander over the large pan.
- Layer the strainer with wet muslin cloth/cheesecloth.
- As soon as milk curdles, pour on to a muslin cloth.
- Strain all the excess water.
- Squeeze gently or hang it for 20-30 min to drain excess whey.
- Form a square and rectangular log shape along with cloth.
- Place it on the plate( refer to video recipe ). Put a heavy weight on top of the paneer log.
- Let it rest for 2 - 3 hrs.
- Remove the cloth, and the homemade Paneer is ready.
- Refrigerate it in an airtight container for further use.
- I got approx 300gms of paneer out of 1.5-liter full cream cow milk.