How to make paneer from milk/curd at home?

Question

I would like to make panner at home can anyone tell me how to?

Answer 1

Recipe of an Authentic Indian Paneer Pasanda

Ingredients required:
Paneer - 250 grams
Salt and Sugar - 1 teaspoon each
Kaju powder - 25 grams
Onions - 2
Besan - 2 teaspoon
Curds - 1 cup
Maida - 3 teasppon
Kashmiri mirch - 1 teaspoon
Red chilly powder - 1 teaspoon
Haldi - 1 teaspoon
Roasted jeera - 1 tablespoon
Oil - 100 grams
Cream and Tomato sauce - 1 Cup each
Coriander chopped - Add a few

Ingredients for making Masala Paste:
Posta and Jeera - 1 teaspoon each
Garlic - 4 flakes
Green chillies - 3 each
Ginger - A few flakes
Dalchini - 2
Laung - 3

Directions of cooking:
1. Cut the paneer into 6 equal sized pieces. Sandwich Kaju between two pieces of paneer. Make a batter of Besan, Maida and Red chilly powder.
2. Dip the paneer pieces in this and fry. Transfer to a bowl and keep aside. Grate the onions. Heat oil in a Kadahi. Add sugar. Let it brown. Add onions. Fry till it gets golden brown.
3. Add salt and Masala paste. Fry it for 1 minute. Add Curd, water, Haldi and Kashmiri mirch powder and cook for half a minute.
4. Add tomato sauce. When it becomes thicker, pour it on the fried paneer. Garnish with fresh cream and roasted Jeera. Sprinkle some coriander leaves. Serve it hot.

No. of Servings: 3-4 adults

Answer 2

instead of vinegar use lime juice or calciumlactate available in market. then take a clean piece of cloth. strain out the water and wrap the paneer with the cloth. put any heavy utensil on the wrapped paneer for 10 minutes. You will get soft, smooth paneer ready

Answer 3

Bring a quart of whole milk to a boil, stirring frequently to prevent scorching. Turn off flame; add 1/4 cup lemon juice. Let sit a couple minutes. Turn flame back on and bring back to a boil, stirring very gently. The milk should separate into white curds and a yellowish clear liquid (whey) If it doesn't, add a bit more lemon, 1 TB at a time until it does. Remove from flame and pour into cheesecloth-lined colander. I usually tie up the cheesecloth into a bag shape, hang it, and allow to drain for several hours.
Remove cheesecloth and store in fridge, covered, for several days-- or use fresh in recipes.
You can save the whey and use it as a soup base, use instead of water to cook rice, or even add sugar and blended strawberries and chill for a nice drink. Or feed it to your animals--- its a good source of protein.

Answer 4

We always use dry bread and scrumble it. Than you can use it to paneer. Paneer is something what absorbs the liquid. So dry bread or something is good to use