How to make paneer at homeImage Credit source: Getty Images
Paneer is a favorite vegetable for vegetarian people, whereas in Indian homes, Paneer vegetable is definitely served at weddings. It is rich in both taste and nutrition, but the cheese available in the market has started getting adulterated and hence if you ever feel like eating cheese, then preparing it at home is a great idea, but if the correct steps are not followed then the texture and taste of the cheese can get spoiled. In this article, we will know the nutrients of paneer and how to make it soft like butter-cream at home.
Chef Pankaj Bhadauria not only gives delicious food recipes, but she also shares tips that make your cooking easier and make daily routine tasks hassle-free. He has told how you can make soft cream cheese like butter. So let's see these 3 special tips.
use milk like this
Chef Pankaj Bhadauria says that to make soft paneer, one should always use full fat cream milk. This will prepare absolutely creamy paneer. Next time if you make paneer at home, then definitely keep this in mind.
What's the second tip?
Another tip of Chef Pankaj Bhadauria to make perfect paneer is the temperature of milk. She says that instead of boiling milk, let it cool down a bit and then strain it, that is, when the milk cools down a bit, then you have to add lemon juice or vinegar to it. This will keep the paneer soft and not rubbery.
Getty Images
Keep the third tip in mind
The third tip given by Chef Pankaj Bhadauria for making Paneer is very important, otherwise the taste of Paneer may turn sour. She says that whether you are using vinegar or lemon juice to curdle the milk. First dissolve it in water and only then mix it in milk. This balances its acidity (acid sourness). Along with this, the cheese does not become chewy like rubber.
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These things are also important
If you are curdling milk to make cheese, then use lemon juice or vinegar as per the quantity of milk. Excessive use of both these things can cause sourness in the paneer. Apart from this, when you strain the milk, filter it through a muslin cloth and after putting it in the same cloth, wash the chhena with clean water once or twice. With this the taste of your paneer will be absolutely perfect.
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