Hi, for all those who cannot find paneer in their area. Boil milk. Switch of the gas & after 1 min add 1/2 tsp of citric acid mixed in a little luke warm water (for 1 litre of milk). stir, the milk will curdle. Strain & wrap it in a cheese cloth (muslin cloth) & put a heavy object (may be a box or pr. cooker fiulled with water) on it. leave for 30 min. your paneer is ready. To keep fresh for a longer time store in a container filled with water in the fridge.
Thankyou for the recipe.As you said we can store it in a fridge even for longer use,my doubt is how long ,will it stay like for a month or so.I always save the store bought paneer in the freezer and you know the hassels while defrosting.I want to avoid it so pls clear my doubt.
Sunita, I have a doubt on shaping the paneer. I make paneer at home regularly with lemon juice. I get the texture and all perfect. I cannot only make the square block as we get in shops. How do you do that? Should the drained paneer be kept in a box or something before pressing? Thanks. Latha
I have had no luck with making paneer with homogenized milk but have had excellent success with non-homogenized milk. Have you other ladies had similar successes and problems?
hi sunita, Thank u for the reply.I have the same question as traveller ,i was never able to make the paneer in bloks as the store bought ones.Any tricks..?
hi, i ,also am not able to make the square shape we normally get in shops.the best i can manage is to mould it into a square shape & then keep under heavy object
I believe that the shops who sell the squares make big pans of paneer and then cut the blocks from that so what you buy looks great and unknown is the number of trimmings that the producer has.