How To Make Paneer At Home | Homemade Paneer - Ruchi Bharani | Basic Cooking
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- Опубликовано: 18 окт 2024
- Watch and learn how to make paneer at home only on Rajshri Food.
Making paneer or cottage cheese at home is extremely easy and satisfying,though it is readily available in stores, home made paneer is very soft and spongy and is very simple to prepare. So learn how to make paneer at home with Ruchi Bharani only on Rajshri Food.
Ingredients
1 litre of full fat milk
2 tbsp of white vinegar
1 cup of water
1 tbsp of cornflour
Method
Boil full fat milk.
In a bowl mix vinegar and water.
Once the milk comes to an boil give it a light stir and turn off the flame.
Let the milk cool down for five minutes and take off the foam formed on top.
Now add the vinegar water into the milk while stirring very slowly.
Paneer will curdle into lumps
Keep a colander over the bowl and place Muskan Cloth over it.
Paneer is cooled down completely.
Drain it through the colander, but don't squeeze.
Take all the ends of cloth together and tie a knot, hang it somewhere for an hour.
Remove paneer from the cloth and place it on a dry napkin.
Gently massage the paneer against the cloth to make the paneer smooth.
Add corn flour the paneer and keep massaging the paneer.
Bring everything together and make a ball.
Place it into the center of napkin and now fold the napkin into a square.
Take a plate and place over the slab of paneer for five minutes.
Gently pick up the paneer and refrigerate it for half an hour.
Paneer is nice and firm and ready to cut.
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I’ve been making paneer at home for several years now..evrytime it comes out perfectly..i use vinegar or lemon depending on what I have at the time. But I don’t add corn flour, instead I add a big glass full of fresh curd just before adding lemon. Curd gives a lovely texture to the paneer. After the washing process I bind the cloth and squeeze out as much water as poss..this is key step to get unbroken paneer cubes. Then when it’s tightly bound and water squeezed out I keep something heavy and flat on it n leave it for 5-6 hours undisturbed..then refrigerate for an hour. Paneer won’t break. (For those of you who do not wanna use corn flour). Sorry Rajshri I admire ur work n m not against ur method. Just thought of sharing my inputs for those who do not wanna use cornflour!
Omg
Same way
Gurl
cool idea , would love to see you making paneer thru the method you are describing :)
Thank u, your suggestions make perfect sense
Thank you
Really great clear video! I didnt know you could use vinegar in place of lemon juice! Handy when they arent in season. Thank you very much!
Thank you for teaching us how to make paneer! This method took a while compared to some of the 15-minute recipes I saw on Google, but the paneer turned out wonderful. Authenticity > speed.
That looks delicious. I don't think I've ever used cornstarch before but it's probably firmer this way. I'll definitely have to give it a try!
I have been trying to make my idea of a perfect paneer, and sadly it always falls apart in the sauces and curries I make. This recipe and strategy is the perfect paneer I've been looking for! Thank you sooooo much!!!
I think kneading is key
I first used this video to make paneer when a gulab jamun recipie called for it. It was my first time doing both and now I know how to make paneer. Just wanted to say thanks!
I want to really appreciate you and your skills on how you explained how to make step by step. I come from an area with so much milk and I managed to make lots of Paneer for my family. I even deep fried it as per your other videos...sooo delicious. May God Bless you young lady.
Hi Ruchi, I tried this recipe paneer came out really well. Thanks for the tips too.
I am going to have a tasty paneer for lunch after a long time thank you for your video
Very clear and concise, you are a natural born teacher.
Bro your avatar and the name!!
I made paneer following this procedure.. Paneer was very soft and free from the flavour of the additive used to curdle the milk... Thank you for the procedure..
I do prefer lemon juice, it has less of a flavour in the final product compared to vinegar. And I dont add salt either.
I have never used this napkin and cornflour method before and will definitely give it a try - although the paneer was tasty without it. One question: do you mean cornstarch or cornmeal? Cornflour can mean both. Thank you for all the tasty recipies!
Can I store it in the fridge after making for use for another day? Do I deep freeze it or just leave it in the fridge ?
The best paneer video I’ve seen so far. Thank you 🙏🏻
love the music! and very nice presentation of a lovely and easy recipe ❤️ thanks for making this, indian is really the tastiest food in the world to me, greetings from germany🥰
Hello, I'm from canada. Your instructions are very clear. The only exception is I'm not sure to understand regarding the milk. I will try today with 3.25% cows milk. Is this what you meant in your vidéo?
Thank you for explaining everything so well. You are a sweetheart.
Thank you for a very well presented lesson. You are a natural teacher. Peace and blessings to you.🌠
Thank you for sharing! I'll be making this soon and sharing on my channel as well.
Blessings to you!
OMG Rajshree Productions has a Food Channel on youtube? I cant believe it... ive watched thousands if not hundreds of your movies... Glad to know there is a Food Recipe Channel as well!!! Awesome! 😊
Thank you so much! I hope you've subscribed too!🫶
@@rajshrifood yup i did subscribe... going to make paneer using this recipe next!
Thank you for this! Now my paneer is gonna be as soft as I always wanted :-)
Thank you so much! I love your channel. Greetings from South Africa
superb tips.. definitely going to try👍 very systematic way u showed..tysm
Can we use the drained left over water from the paneer in cooking other things like kadi?
Thank you for sharing. I never had paneer before but we have nearly half a gallon of milk that has spoiled and I really didn't want to throw it away. I can't wait to try this!
I love the texture and taste of paneer! So good 😋😋😋
Can we use apple cider vinegar..? And how long can we store the paneer
Tried..... its absolutely perfect perfect
Awesome demo to show how to make fresh paneer! Amazing...👌 👏 👍
oh thankyou ruchi...now i can correct all the small mistakes that i was making... my brother loves paneer and i love him... will surely bhi making any dish from fresh homemade paneer ^_^
Thanks for the wonderful comment! :)
Thank you so much. I will try to make it to feed it to my toddler
V all lov cottage cheese , vry expensive , nw wid ur recipe , evry one can njoy it any time. Thnk yu .
Good video !
Corn flour A.K.A corn starch.
I used homogenized milk 3.25 %
excellent. i have seen many panner making videos but this 1 is totally fab, very helpful tips ,m surely gona tryy this
thnks ruchi. i follow all your recipies and love them. i see onlu your recipies on this channel. you gve quick easy n tempting recipies
Thanks! :) & You are welcome! :)
hey @ruchi thanks again for some tips as I make paneer sometimes at home but used only for bhurji or stuff paranthas will try this cube idea next time 😇
Do try & share your feedback with us! :)
Some excellent tips here, thank you ❤️
Yum! Paneer is the only cheese I make - so delish and easy!
thanks. will surely try. my son loved the chocolate banana smoothie that i tried from your last video .
how long can we store this paneer?
you can store them in the refrigerator for the next 2-3 days :-)
wow
very nice recepie
I like all ur recepies
thank u so much
Hii beautiful. All the champion I've seen u r the best. Pack ur stuff n come afta the lockdown!!!. Smile, keep smiling. Hii again fr tnt west indies
lovely recipe....made for dinner...came out so good:) thank you so much:)
Perfect english n lovely voice❤
I am glad that i follow ur recipe ... thanks 😊
Great Video, many thanks
This is the best method..will try.
Great, informative video. Thank you ❤️
Could I use apple cider vinegar in place of the white vinegar?
I always found paneer to be a bit bland on the inside since it doesnt really absorb the flavors like chicken does in a marinade but now ive turned Vegetarian... i want to make a spicy n salted version of paneer so i can make shaahi paneer thats not bland on the inside... Thanks a lot!
Can I use corn starch in the absence of corn flour?
When we make any kind fry using these panner it breaks into small pieces do you use these in fry recepies and face the same problem?
Or adding corn flour solves the problem?
Thanks for the recepie.
Can I use this recipe for palak paneer?
ITS PERFECT .... tried today .... THANK SO SO MUCH ....
You're most welcome! Glad to know that you loved it, stay tuned for more :)
@@rajshrifood tried manchurian with this home made paneer its super awesome thank u so much
love you frm china
GOD BLESS YOU
Surely its perfect
Excellent presentation and videography!
That’s great! Thank you... but: how to get SALT into the paneer? Or- when can I put salt into it during the process?
I'm a German American, but I love Indian food, I tend towards South Indian....never had a Dosai I didn't love. I'm so nervous, but I really want to try to make paneer. 😨
Do you add corrn flour or cornstarch? or is it the same thing?
I don´t know what happened but I left the paneer hang for 3 hours but it was still very liquid. It also did not curdle at first I had to add whole lemon and even after that there were no big lumps althought I stirred it super gently. I put a bit of salt into the milk so I don´t know if that was the reason? I also used pasterised full fat milk so I am not sure how big of the issue that is, does the milk has to be fresh and unpasterised?
I will make panner but i will not get cubes ill get a crumble but this ill follow ur instructions..😊
this time*
hi. Do we have to curdle good milk to mk paneer or can we use milk that sometimes curdles by itself while heating. i mean खराब दूध.
no you cannot use milk that goes bad.... fresh milk has to be boiled and then curdle using vinegar or lemon juice...stay healthy:)
What if I don't use cornflour? Will the paneer still turn out to be this perfect?
Making this right now and it’s a slightly different method to last time I made it (offering recipe, years ago, that turned out a bit crumbly). I’ve gone with the old amounts though, if 2 liters while fat milk and 8 tbsp vinegar (a very acidic one). Have let the milk come to a slight boil and added the vinegar. Stirred gently and it’s curdling now and I’m waiting for it to cook (very different from my last method, where I strained it immediately). I have to leave the house pretty soon and I’m wondering if I could speed the cooling down process up by simply adding some ice cubes. You already added water in with the vinegar anyway and there‘s obviously a lot of water in milk. Do you think this would work, or do the curdles just have to cool slowly to become soft? I intend in hanging the curdles up while I’m out and am wondering how long I can shape it for or if it makes more sense to try and shape and press it whilst there’s still a pretty big amount of liquid in there as I do need cubes (making Dhabi paneer today). What does everyone think?
Very nicely explained.I am confident of making my own paneer now
awesome Ruchi I love paneer because of u r recepies
Thanks! :)
Now I know what paneer is and how to make it! Thank you!
this was the best recipe always wonder why would mine be so hard
I p
2:21 or 3:00 ?
hi can't find few of ruchis old recipes like sizzler on RUclips
Your paneer is beautiful and looks just as delicious. This may be the best instructional video and the best looking paneer ove seen yet. I'm def subscribing and checking out the rest of your videos, theres looks to be a lot of them! Take care
I made palak panner and had leftover lamb and put it on naan with cilantro, chiles, fried chickpea
very good guidance........
nicely done!! thank you!
This is good but can you please guide me how to get the same result with Lemon Juice??
just add 1 tsp of lemon juice into 2 cups of boiling milk,stir continuously..rest,the procedure is same @Grishma Shukla
Thanku so much mam :-)
And don't forget to wash the paneer with clean cold water to get rid off the lemon smell from paneer
Perhaps a bit of lemon would not be such a bad thing. Adds a great flavor.
If I doubled the recipe to 2 liters, does that mean I hang the paneer for 2 hours or is 1 hour still okay?
Once you see the dripping stop and it's firming up you should be ready next step
hello pretty lady, could we freeze this paneer ?
Super now Pannara making in cube shape is easy 😍🥰
How long homemade paneer last ?
And what quantity of lemon juice shiukd I add for one gallon of milk
I love this channel only because of Ruchi 😍
Thanks! :)
I'm thankful to for having a great chef
Many thanks for your unique tips. Very useful indeed.
Welcome :) Stay tuned!!
Helpful tips thank you Ruchi
Thanks! :) & You are welcome! :)
Superb this is the I was looking for the recipe. I will surely try. Thank you for sharing.
Welcome :) Do share your feedback in the comments below.
That was a wonderful explanation, thanks to you, we going to save money
Hello... thanks for the great recipe.
Question: Can I use Malt Vinegar instead of white vinegar?
And would you suggest doubling the recipe if I need more than 200 gms of paneer? Thanks in advance :)
The flavor will be stronger than lemon or vinegar
What should I use instead of cornflour if want to use paneer in Upwas / Vrat.
thanks for this recipe, I will try this ,
hello mam what is difference between paneer n Chena ....plz tell me
do you wash your paneer afterwords or no?
oh, so its like making fresh cheese but with also corn flour
paneer is essentially cottage cheese but as you can see there are a few extra steps taken
Substitute for corn flour?
What kind of milk you use? Fresh milk, pasteurized, UHT?
I just make paneer with this recipe, but I use lime juice instead of vinegar. Some video that I've watched also use lime or lemon juice, also 2 tbps.
At first, I didn't see the milk curdling :(
Then I double the lime juice, bring it again almost to boil, but still the same. I keep stirring but there is no big clumps of curd like in this video.
I leave the milk for a while to prepare the mesh. Surprisingly, I see the curd began to separate from the whey. Finally!
Maybe the curd is sooo small that it doesn't seem curdling.
I don't have muslin cloth, so I use two finest mesh that I have, and I double the mesh on top of each other. It is not strain the curd well, I mean the whey still come out murky. But as the times go, the water become much clearer. It is not finished yet when I make this comment haha.
Some people will wash the paneer to remove the tartness. But I think I will not do the same because I already taste the paneer and I didn't feel any strong tanginess. And I don't mind if my paneer a little bit sour because I will add my paneer into salad with simple dressing using lime juice and oil.
Thank you, that was great. I am going to do it today and share my experience with you.
1 year later. Did it work?
@@anoobiscooking1193 It worked. The first time I totally boiled the milk, wait for a few minutes before adding vinegar and it went well with hard tofu. The second time tried on just warm milk, it came out good but very creamy. So I know my lesson. thanks, JK.
@@RajeebSatyal well done!
nicely u explain all tips. good job.
Do you also have a dance tutorial channel? Your recipe is fantastic, I tried it. Thank you.
If I only have low-fat milk at home, what can I add to make it full creaminess.
Hi i made paneer with your instructions yesterday night.. and kept im fridge, today I'm seeing it turned yellow from corners.. what could be the reason?
Can I keep in deep freezer or
subscribed long back. saw today your paneer. simple and nice presentation. also shared on twitter. all the best. regards.
Good and easy way