- Milk – 6 cups
- White Distilled Vinegar – 2 Tbsp or Lemon Juice – 4 Tbsp
1. Add milk in a microwave safe bowl.
2. Microwave the milk on High Power for 15 min approximately.
3. Carefully using the oven mitts get the boiled milk out of the Microwave.
4. Add Vinegar slowly into the boiled milk stirring continously till you see all the yellow liquid seperating from the milk.
5. Cover with a slotted plate and rest the bowl till it reaches the room temperature.
6. Quit step5 if you want soft cheese.
7. Seperate yellowish liquid (whey) and cheese using a cheese cloth or a muslin cloth.
8. Rinse the Cheese thoroughly under the running cold water.
9. Squeeze out all the extra water from the Paneer.
10. Rub the collected cheese thoroughly on a clean surface till all the cheese starts coming together.
11. Then form a rectangular or a square block of required thickness.
12. Carefully transfer the paneer block onto the cheese cloth or a napkin
13. Fold cheese cloth from all the sides.
14. Place it under a heavy weight.
15. Allow it to settle down.
16 . It takes about an hour.
17.After an hour remove the Paneer block from the cheese cloth and cut into desired shapes.
Tips :1.Always keep an eye your the microwave because every microwave is different from other.
2. Usually it takes 15 min to boil 6 cups but my microwave took 14:40 min to boil 6 cups
3.You can boil the milk on stovetop too.
4. Paneer can be refrigerated upto a week in an air tight container.
5. Paneer when fried till golden brown in colour can be frozen for even months.
6. Whey is a rich source of protein so you try using this in kneading Chapathi or Paratha dough.
7. Whey at room temperature can be refrigerated and freezed.
8. Resting the milk mixture after curdling produces more Paneer than not doing so.
9. But resting the milk mixture after curdling is not suggested if one makes Paneer to use in making desserts since it produces hard firm and crumbly Paneer.