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Preparation TIme :
1 min

Cook Time :
11 min

Directions :

1. Start to boil the Milk of Milkmor.

2. Add an agent(Ingredient) like 3 to 4 spoons curd or 1 tablespoon vinegar or half a lemon to curdle(Thicker) the milk.

3. As soon the whey(watery Part of Milk) separates, switch off the burner.

4. Sieve the paneer and separate its whey (watery Part of Milk)./ Separate the Paneer and remove the watery part.

5. Pour a Cold water on separated paneer to stop the curdling of the milk. This is important otherwise the paneer will be hard.

6. Shift the paneer in a muslin (Thin cotton) cloth or kitchen towel.

7. Hang it for some time to allow the extra moisture of whey to filter.

8. Remove from the cloth and transfer the paneer into an air tight container.

9. To keep the paneer soft for longer duration, add the water in the stored paneer and keep it in the refrigerator.

10. The quality of the paneer depends on the quality of milk. If paneer is made from milkmor, the paneer comes out to be extra soft.

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