Only a few are there, who knows how to make Paneer of premium quality? We often prefer to buy cheese from the market rather than making at home even we know that homemade Paneer is more delicious, nutritious and hygienic because we hardly know how to make it at home.
In the older time, our dadi’s and Nani’s were used to make cheese at home which used to be of finger licking taste even today when we think about that tasty Paneer it tickles our taste buds. I think they were efficient in the Paneer making art. Yes, you have heard right Paneer making actually is an art in which only a few are expert.
However due to change in the milk quality, it is impossible to get Paneer of dadi ,nani’s time as today we get milk in poly bags which may or may not be of high quality so for Paneer making art having milk with a good proportion of SNF and Fats is quite essential.
Other than good quality milk you could be in need of following things for Paneer making
- Fresh non processed milk of minimum SNF 9 and fat 6.5
- The coagulating agent like white vinegar, lemon, citric acid, acetic acid
- Muslin cloth
- Appropriate vessels according to the quantity of milk and Paneer
- Heating equipment
- Whey draining and Paneer press
- Some ice
Paneer making process
If you remember the taste of Paneer of old time when your grandmother used to make it and want to make the same then with following few steps you can also make yourself efficient in the art of Paneer making
Initially pour the four times milk as the quality of Paneer you want to make, into the vessel for boiling
Continuously heat and stir the milk and bring it to boiling temperature approximately up to 90 degree Celsius
As soon as the milk reached to 90 degree Celsius add the coagulating agent whichever you have chosen for making Paneer
Even if you have a coagulating agent of high concentration you can dilute it before adding to make milk coagulate uniformly
You need to add the only small amount of coagulating agent as otherwise, it can sour the taste of Paneer
Stop addition of agent when the whey colour changes from yellow-green to transparent
When the coagulant get settled your process of coagulation is finished
Next important step is to pour the coagulated milk in muslin cloth kept in Paneer press to separate the coagulated particles from whey
When most of the whey get drained with the help of Paneer press machine then you can separate the Paneer after 10 minutes
Then transfer the Paneer in cold water and then you can store it according to your wish
If you are not having Paneer press machine then you can use anything of a lightweight to put some weight on Paneer after shifting it in Paneer mould vessel so that you could give it shape and drain off the way completely. The most important thing to keep in mind while making Paneer is not to press Paneer too much as it could make cheese too dry and even Paneer will lose its soft texture
Hope so, with these steps you could try to make Paneer with an artistic approach and will get great taste and premium quality.