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Paneer is used in making parathas, making vegetables and many types of snacks. But people often have questions about the quality of cheese available in the market. Adulterated cheese is also being sold in abundance in the market. In such a situation, if you want to make fresh, soft and spongy paneer at home, then we are telling you how to make creamy paneer exactly like the market. The paneer made in this way will not be hard at all nor will it stretch like rubber. Once you follow this trick to make dairy-like cheese. It will take about 30-35 minutes to make this paneer. You can make paneer in this way and store it for several days.

What is needed to make paneer?

• 3 liters full cream milk
• 3-4 tbsp white vinegar
• water approximately twice the amount of vinegar
• muslin or thin cotton cloth
• something heavy to press cheese
• cold or ice water

If you have buffalo milk, cheese can also be made from it. Using full cream milk makes the paneer more soft and creamy.

Easy way to make paneer at home

Boil milk thoroughly- First of all, take a thick bottomed pan or vessel. Add some water to it and swirl it around. After this add 3 liters of milk in it.

Keep the gas on high flame and let the milk boil. Keep stirring the milk with a ladle in between, so that the milk does not stick to the bottom of the vessel and does not burn. After the milk boils well and foam forms on top, slow down the gas. After cooking on low flame for about 2 minutes, turn off the gas.

Cool the milk a little- Do not express the milk immediately. Let it cool for about 5-6 minutes. Making paneer by adding vinegar to milk that is too hot can result in the paneer becoming hard and rubbery.

Add vinegar and curdle milk- Take 3-4 tablespoons of vinegar in a bowl and add about double its quantity of water to it. Now add this mixture little by little to the milk and keep stirring slowly. Small grains will start forming in the milk and green or light yellow colored water will start appearing separately. Keep in mind that do not add vinegar in large quantities to milk at once. As soon as the milk curdles well and small grains of cheese start appearing separately, stop adding vinegar.

Strain the cheese immediately- After curdling the milk, do not keep the cheese in the same water for long. Due to this, vinegar may cause sourness in the cheese and the cheese may also become hard. Place a thin muslin cloth or clean cotton cloth over a vessel and filter the curdled milk through it. If you feel that the taste of vinegar may remain in the paneer, then you can wash it with lukewarm water.

Tie the cheese in a cloth and press it. Now lift the cloth from all sides and tie the cheese tightly. Wring out the cloth and remove the water. After this, place it over a strainer and press the cheese packet a little. Now turn it over, so that the cheese can set well. Place a heavy vessel or a container filled with about 6-7 liters of water on top of it. Keep it pressed for about 25 minutes. Since the cheese is kept warm to set, it will set quickly and thoroughly.

Keep in cold water- After about 25 minutes, remove the weight placed on top and take out the cheese from the cloth. Now add cold water and some ice in a vessel. Put the cheese in it and keep it for about 3-4 minutes. This will cool the cheese thoroughly from inside and its texture will also remain good.

Soft and spongy paneer is ready

Take out the cheese from cold water and cut it into pieces. In this way the paneer prepared at home will be soft, spongy and fresh. You can use it in vegetable, shahi paneer, paneer tikka or any other dish. If you want, you can add some salt and black pepper to the cheese pieces and eat them directly.

How to store paneer for 4-5 days?

If you have made a large quantity of paneer and want to keep it for a few days, then place it in a clean container and add enough clean water to keep the paneer completely submerged. Keep it in the refrigerator and keep changing the water every day. In this way it can be helpful to store the cheese for a few days.

Important things to keep in mind

• Use full cream milk to make paneer.
• Straining the milk while it is too hot can cause the cheese to become hard.
• Add vinegar by mixing it with water, do not add vinegar directly in large quantities.
• After curdling the milk, do not leave the cheese in water for long.
• Hot pressing and setting the cheese can give a good texture.
• If you want to keep paneer for a few days, always use clean container and clean water.
• It is better to use fresh cheese rather than storing it for a long time.