VIDEO: Make perfect paneer at home (Lemon vs No Lemon)

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Mumbai: Paneer is loved by Indians and globally. It is a rich source of protein. Paneer dishes are everyone’s favourite. Some popular paneer dishes include Palak Paneer, Paneer Butter Masala, Shahi Paneer, Paneer Tikka Masala, Paneer Bhurji, Matar Paneer, Kadai Paneer, Paneer Makhani, and Saag Paneer.

Unlike cheeses like Cheddar or mozzarella, paneer does not melt due to its non-melting nature. This makes it versatile for use in various dishes, including curries, kebabs, samosas, and breads.

For a softer paneer, it is recommended to use high-fat milk, dilute the acid with water for a slower separation of curds, and avoid pressing the paneer too hard. Paneer can be used in both sweet and savoury dishes, ranging from Chilli Paneer and Paneer Tikka to Paneer Kulcha and Rasmalai.

When making paneer, it is important to use full-fat milk with at least 3% fat for better yield. While lemon juice is commonly used to curdle milk, vinegar, citric acid, yoghurt, or whey can also be used.

Making paneer without lemon using vinegar

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Making paneer without lemon using curd

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Making Paneer by using lemon juice

To make paneer at home, milk is curdled using an acid such as lemon juice, vinegar, citric acid, yoghurt, or whey. The curdled milk is then separated into curds and whey, and the curds are collected, washed, and pressed to form paneer.

Flavour variations of paneer can be achieved by adding different herbs and spices, such as black pepper, ginger paste, chilli flakes, coriander, Chinese 5-spice, thyme, garlic powder, allspice, cumin, smoked paprika, olives, sundried tomatoes, and basil.

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Paneer is also a good source of calcium and other nutrients. It is versatile and nutritious and adds flavour, texture, and protein to a variety of dishes, making it a beloved ingredient in Indian cuisine and beyond.

So, make paneer at home with the help of these videos and enjoy paneer delicacies.

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