Indian Paneer Cheese

Benefits of homemade cheese

Homemade paneer cheese is easy and quick to make. For preparation, you need country milk (or with high fat content, closer to the real thing) and a sour product, which can be in the form of:

yogurt;
lemon juice;
kefir;
sour cream.

When cooked, paneer does not melt or lose its shape. The cheese is a dense variety, so it does not crumble when sliced. Paneer made at home is much better quality and cheaper than store-bought.

Paneer cheese made from milk and citric acid

Most often, they prefer to cook paneer at home with citric acid. It can be replaced with lemon juice, which will require more. This recipe specifies the minimum amount of lemon. You can add more if you wish. For homemade cheese you will need:

1 liter of milk;
1 tsp. citric acid;
0.5 tsp salt.

It is best to take homemade milk. If you use store-bought, it is advisable to have a short shelf life. Super pasteurized will not work. The milk is poured into a large saucepan and brought almost to a boil. Then citric acid is poured into it. Everything is thoroughly mixed.

As soon as foam begins to rise, remove the pan from the heat. Or it is reduced to a minimum, and the milk is heated for another 3 minutes. All this time the mixture must be stirred. It will be clearly visible how the milk is divided into curd and whey.

Take a sieve or colander and cover it with a thick layer of gauze. The contents of the pan are poured into it. After the moisture has drained, the gauze is twisted into a knot. All liquid is squeezed out as much as possible. Take any shape (jar, deep bowl, etc.) and shape the appearance of the cheese.

Then the gauze with it is put back into the colander or sieve. A press is placed on top of the cheese mass. You can use a regular three-liter jar filled with water. The curd mass is kept under pressure for at least 60 minutes. The cheese is then removed and rinsed with running water to smooth the surface of the product.

Homemade Paneer Cheese Recipe

Ingredients:

full-fat milk, preferably country milk - 2 l
lemon juice – 4 tbsp. spoons or natural yoghurt (homemade is best) – 250 ml

Lemon juice can be replaced with citric acid: 1 teaspoon per 2 tablespoons of water.

Yogurt makes a thicker and softer paneer. Yogurt is also replaced with sour whey - 500 ml.

How to make Paneer cheese:

1. Pour the milk into a large saucepan (so it doesn’t run away) and bring to a boil. Line a colander with two layers of gauze and place it on a container to drain the whey.

2. When the milk boils, gradually and stirring add lemon juice to it. If you are using yogurt, dilute it with a little warm milk.

The cheese mass should quickly separate from the whey, then remove the pan with the future paneer from the heat.

If the whey is not clear, return the pan to the heat and add a little more curdling agent.

Never keep the paneer on the fire for too long, otherwise it will turn out tough.

The milk that is sold in our stores cannot always be curdled in this way, since substances that prevent curdling are added to it for preservation.

Even with a large amount of curdling agent, the milk curdles partially and remains whitish.

In this case, the milk must be left for several hours until all solid particles rise to the surface, forming a dense curd layer.

3. Place the mixture in a colander, rinse under running cold water for half a minute to make it denser, and also to remove the coagulant, which can spoil the taste of paneer with its acidity.

Your further actions depend on what kind of paneer you would like to get as a result.

If you need thick paneer for making cheese cubes or curd sweets, tie the gauze in which it is located and put it under a press for a while.

The longer the paneer is pressed, the harder it will be.

You can also hang it in gauze and leave it until all the moisture has drained and the paneer has hardened.

If you prefer a softer option, then simply tighten the paneer with cheesecloth and squeeze.

The quantity of milk required to obtain a certain amount of paneer and pressed paneer (pressed for 10 minutes) is given in the table.

Paneer is an Indian fermented milk product prepared with or without spices. This curd cheese is used in recipes for baked goods, desserts and main courses. How to make paneer cheese at home? What ingredients are used for this? Recommendations for preparing homemade cheese and recipes for dishes based on it can be found in this article.

Paneer cheese is easy to prepare at home

Ingredients

Milk 3 liters

Number of servings: 1
Cooking time: 2 minutes

Paneer made from milk and kefir

You can often prepare quality products at home. One of my favorite delicacies is paneer cheese. A recipe for cooking with kefir will require the following ingredients:

1 liter of milk with maximum fat content;
150 ml kefir.

Milk is poured into the pan and placed on the fire until it boils. Then kefir is poured in in a thin stream. At the same time, the mass is stirred all the time. In a couple of minutes, the process of separating the whey from the curd will begin. After this, dense pieces will float to the surface.

A colander is lined with several layers of gauze. The contents of the pan are poured onto the cloth. You must wait until the whey has completely drained. Then the gauze is pulled tightly and placed in a deep bowl. It is pressed from above with a press. You can use any large container filled with water.

Spiced paneer (cheese)

The recipe for cooking with spices differs little from the classic version. For the dish you will need:

2 liters of milk (with the highest fat content);
juice squeezed from half a lemon;
30 g dried spices (tomato slices, paprika, dill, etc.);
salt to taste.

The milk is poured into a large saucepan and heated, but not brought to a boil. In this case, the liquid is constantly stirred. Then the burner is turned off and the juice from half a large lemon is squeezed into the heated milk. It will be better if this is done in advance and the juice is filtered through a strainer or cheesecloth.

While the lemon liquid is slowly poured in, stir constantly for five minutes. You will immediately see how the milk begins to curdle. After this, it will separate into whey and curds. The bottom of the colander is lined with gauze. The contents of the pan are poured out and left for a while until the excess whey drains.

If you constantly stir the mass, the process will go much faster. During it, salt and dried spices are added. After all the ingredients are thoroughly mixed, the gauze is tightly twisted into a knot. The latter is pressed under oppression. Two hours is enough to form the cheese. It is better if the product is kept in the cold under pressure.

Fried paneer

Making paneer cheese, as it turns out, is a simple matter. But not everyone knows how to properly fry the finished product. Paneer does not melt at all due to high temperature and therefore does not lose its shape. But properly fried cheese acquires an unusual, unique taste.

Again, a lot depends on the consistency of the product. Hard paneer is easy to fry. It is cut into small slices, rolled in spices and fried in a frying pan with vegetable oil. Soft cheese is prepared slightly differently. For fried paneer you will need:

200 g cheese (soft);
1 tsp. butter ghee;
0.5 tbsp. l. cumin;
a pinch of ground black pepper;
a quarter teaspoon of turmeric;
1 tbsp. l. sour cream;
0.5 bunch of parsley;
a quarter teaspoon of salt.

Melted butter (if it is not available) can be replaced with regular olive oil. Cumin is fried on it over high heat. At the same time, it must be constantly mixed. The cumin is fried until it turns golden brown. It is then that the seasoning gives the oil all its aroma.

Paneer pieces are added to the pan, then sprinkled with turmeric and salt. Everything is fried for a few minutes. At the same time, it is constantly mixed. Then the dish is removed from the heat, pepper and sour cream are added. Everything is mixed and sprinkled with chopped herbs on top.

Indian paneer cheese - nutritional value, benefits and amazing taste

By the way, the word “paneer” itself means “homemade cheese” in Hindi. It is loved not only in India, but also in other countries of South Asia.

Real paneer must meet several parameters

.
Its structure is smooth and delicate. The color is usually marbled white, but if some special ingredients are added during cooking, the color may change. For example, cheese with this spice acquires a pleasant yellowish tint
. Humidity should not exceed 30%, and fat should not exceed 50%.

Besides everything, high-quality paneer has the following features:

Benefit.
Paneer is not a rennet cheese, which is why its effect on the body is beneficial . It contains vitamins, minerals and valuable amino acids. It is believed that this type of homemade cheese even has medicinal properties, heals, strengthens the body and calms the nervous system.

Pleasant taste. Classic paneer tastes sweet and sour, but it can be easily varied by adding your favorite spices and herbs. Sometimes the cheese has a mild nutty flavor.

Paneer is a vegetarian product
. India is a multicultural country with a large percentage of vegetarians. Some of them refuse to eat meat due to religious beliefs, while the other part simply cannot afford it due to their low standard of living and meager incomes. Dairy products are more accessible, which is why homemade cheese is popular. In addition, paneer promotes satiety due to its high nutritional value.

Product versatility
.
This cheese is also loved because it can be consumed not only as a main dish, but also used as one of the ingredients in salads, soups, appetizers, side dishes,
etc.
It goes well with vegetables, seafood and fish, meat, berries, fruits, and herbs. Paneer is not only served fresh, but can also be boiled, baked, deep-fried or pan-fried. Due to the fact that homemade cheese does not melt, it will not lose its shape after heat treatment. Connoisseurs of paneer say that it turns out especially tasty if it is cut into pieces, rolled in spices, for example, and fried in melted butter
.

To get high-quality, tasty and healthy paneer, you need to know the correct technology for its production.

. It is prepared by curdling milk, during which excess moisture is removed from it. A substance that promotes coagulation must be added. This substance can be: citric acid, lemon juice, whey, yogurt or kefir.

The addition of yogurt makes the paneer soft and thick. If lemon juice or whey is the curdling agent, the cheese will taste sour.
.

What rules do you need to know to cook real paneer?

To prepare the “correct” paneer, you should know a few nuances:

Cheese should be made from fresh milk with normal fat content
. Sour or skim milk will not work.
If the milk does not curdle, it must be boiled
.
To prevent the milk from burning, it must be stirred constantly during the heating process.
The fermenting component, if it is whey, yogurt or kefir, should be at room temperature.
In addition to the above curdling agents, you can use yogurt or sour cream.
Store-bought milk usually curdles much worse than homemade milk
. This is because manufacturers often add components to their products that prevent ripening. It is better to leave the milk for several hours without putting it in the refrigerator. During this time, a dense layer should appear on the surface, similar in structure to cottage cheese.

Features of cheese preparation

After a coagulating substance has been added to milk, the resulting product cannot be kept on fire for a long time. Otherwise the paneer cheese will become very hard. If you want the cheese to be crumbly, add turmeric seasoning during cooking. The remaining whey is a secondary product that can be used to prepare other dishes (pancakes, okroshka, etc.).

If, despite the large amount of coagulating substance added to the milk, the expected dense solid layer does not form, then the product is removed from the heat and left to “rest” for several hours. During this period, solid particles will rise above the whey and a curd layer will appear.

Citric acid, which is usually used to make paneer cheese, can be easily replaced with other ingredients. For example, for fermented milk whey. It will take 150 ml to curdle 600 ml of milk. The second option is yogurt. Using it, the leaven turns out thick and very tasty. To curdle 600 ml of milk you need 5 tablespoons of yogurt.

But the easiest option is squeezed lemon juice. It gives a sour taste. You will need at least 5 tablespoons per 2 liters of milk. Once the cheese is ready, it can be served as a separate dish, cut into pieces (with or without sauce), or refried with spices.

The higher the fat content of the milk, the tastier the final product will be. If gauze is not available, it is replaced with clean white cotton fabric (without print or dye). Salt or granulated sugar can be added before the milk starts curdling.

There are special devices and containers for making cheese. If the milk does not curdle, you can try boiling it. This requires constant stirring. Stale or sour milk is not suitable for paneer. It is also problematic to make cheese from low-fat cheese.

Dishes with paneer cheese

Homemade cheese is versatile and is used in preparing hot dishes, desserts and cold appetizers. Delicious and easy to prepare dishes with paneer:

kadai paneer;
Indian fried cheese.

Kadai paneer is a hot stew with spices and vegetables. Due to its mild spiciness, it helps to warm you up on cold autumn and winter evenings.

To prepare kadai paneer you will need:

bell pepper – 1 pc.;
fresh tomatoes – 3 pcs.;
ginger – 50 gr.;
sour cream – 200 gr.;
tomato paste – 1.5 tsp;
curry – 2 tsp;
paprika – 2 tsp;
turmeric – 1 tsp;
cumin – 1 tsp;
half a chili pepper;
sugar – ½ tbsp. l.;
garlic – 4 cloves;
coriander – 1.5 tbsp. l.;
salt - a pinch;
onion – 1 pc.;
paneer cheese – 400 gr.

Heat oil in a frying pan, add coriander, chili pepper, grated garlic and ginger, and spices. Then cut the bell peppers and tomatoes, onion into half rings, place in a frying pan and fry.

Add diced paneer to the vegetables, pour in tomato paste diluted in a glass of water, add salt and sugar. Simmer over low heat for 15–20 minutes. Place sour cream in the finished dish and serve with flatbread or thin pita bread.

Indian fried cheese is quick to prepare and the recipe contains readily available ingredients.

Grocery list:

paneer – 300 gr.;
curry – 2 tbsp. l.;
zira – 2 tbsp. l.;
paprika – 2 tbsp. l.;
basil – 2 tbsp. l.

Cut the cheese into slices 1–2 cm thick, roll in aromatic spices. Pour olive oil into a frying pan and heat it, then fry the cheese until golden brown. Serve with fresh vegetable salad.

Paneer prepared at home from natural fresh milk is superior in taste to store-bought curd cheese. Delight your guests and household members with aromatic paneer dishes.

Paneer cheese is a prominent representative of homemade cheeses produced in India.

Many classify this product as cottage cheese, but it still has the characteristics of a cheese product. Paneer for vegetarians replaces meat due to its fairly high nutritional value.

Health benefits of Indian paneer cheese

The benefit of paneer cheese lies in the presence of minerals and vitamins in its composition, which are beneficial for the functioning of the entire body. It contains B vitamins, which are necessary for muscle tissue and for the normal functioning of the nervous system. Thanks to the presence of phosphorus and calcium, bone tissue is restored and strengthened, and these minerals also have a positive effect on the condition of hair, nails and teeth. Paneer cheese contains potassium, which is necessary for the functioning of the cardiovascular system. This is only a small list of substances that are needed for normal life.

Use in cooking

Paneer cheese is served as an independent appetizer, and in India it sometimes serves as a main dish, which is combined with various sauces and curries. This cheese can also be used in recipes for salads, first courses, side dishes, etc. The taste of paneer is revealed even more if you cook it in batter on the grill.

Paneer cheese, which is fried in ghee, is very popular in India. It can also be used to prepare various desserts.

Homemade Paneer Cheese Recipe

To try real and delicious paneer cheese, you don’t need to go to India - you can prepare it at home. To do this, you need to take 1 liter of homemade milk and 150 ml of kefir. You can also replace kefir with lemon juice, natural yogurt or citric acid. Take a saucepan with a thick bottom and place the milk in it over medium heat. When it boils, gradually add kefir to it, and do not forget to stir constantly. After a few minutes, you will see a curd mass forming on the surface. Take some cheesecloth and separate the whey from the curd and then tie it tightly in a knot. As a result, you will get a bag with curd mass inside. It needs to be put under a press, for example, in our case we use a pan of water, which needs to be placed on the cheese. After a few hours, the paneer will be ready.