Homemade Paneer Recipe in Tamil | How to make Paneer at home 2023

In this video, we'll show you how to make homemade paneer with yogurt. We'll use simple, easy-to-find ingredients and step-by-step instructions, so you can make delicious, healthy paneer at home. Paneer is a cheese that's similar to Yogurt, but is made from cow's milk. It's a great option for those who are looking for a dairy-free option, or who want to add extra calcium to their diet. In this video, you'll learn how to make paneer at home, so you can enjoy this delicious cheese at home! Acids used to make paneer Commercially sold paneer is made using citric acid. For homemade paneer – yogurt, lemon juice, or vinegar are the choices to curdle the milk. The taste, flavor & texture of the Indian cottage cheese depends on the kind of acidic ingredient used. 1. Yogurt yields very soft yet firm paneer. You can skip rinsing the chenna but it has to be very well drained by squeezing the excess whey. Then it has to set. Using too much curd to curdle will impart a mild yogurt flavor to the cheese. 2. Lemon juice imparts a lemony flavor to the curdled solids (chenna) so it has to rinsed well. Too much lemon juice will make the cheese grainy. 3. Vinegar is the most preferred acid by home cooks as it curdles the milk faster then yogurt or lemon juice. Too much vinegar alters the flavor of paneer. Using yogurt for curdling milk yields the best soft paneer. But lemon juice or vinegar can also be used. How to make paneer at home 1. Pour 6 cups milk to a heavy bottom pot and bring it to a gentle boil on a medium flame. 2. Keep your acidic ingredient ready such as – yogurt, lemon juice or vinegar. Please use only one. When the milk comes to a boil, turn off the stove. Add 2 tablespoons of vinegar or ¼ cup of yogurt. Give a good stir for 1 minute. 3. Milk begins to curdle immediately and solids separate from the whey. If it doesn’t, then turn ON the stove and continue to boil till you see the solids separate completely. If needed you may add another teaspoon of vinegar. 4. Turn off the stove as soon as you see the milk has curdled completely. When the paneer is done correctly you will see the whey being clear and not milky. The color of the whey will be yellowish or green but not milky white.(check video). It is important you turn off when it is done. If you continue to cook longer, it becomes hard and grainy. Draining 5. Place a colander over a large bowl (to collect the strained whey). Layer it with a clean cheese cloth (or muslin cloth). A thin new handkerchief works well too. Transfer all of the curdled milk to the colander. 6. Immediately pour cold water to get rid of the vinegar smell. Later rinse the paneer well a few times under running water until it is clear of the vinegar. 7. Squeeze off the excess water. Make a knot and hang this for 30 mins. This helps to drain the excess whey. Paneer should still be moist after draining. 8. Keep the entire pack on a flat colander or a plate or wooden board. Form a nice round shape by wringing the cloth. 9. Place a heavy object weighing at least 2.5 to 3 kgs. I fill my pot with uncooked rice and place over it. Any heavy object will just work well to set paneer. Allow it to set for about 3 to 4 hours. 10. Remove the cloth and you will find a round block of paneer. You will also notice a dent on the block. It is just normal. 11. Slice the paneer. Use or Refrigerate for further use. I usually put the entire block in a steel box and refrigerate. I cut only when needed. You can also cut them and freeze #homemadepaneerrecipe #paneer #paneerrecipe #food #cook #homemade #youtube #youtuber #youtubechannel #youtubers #subscribe #viral #viralvideo #tamilrecipes #trending #trendingvideo I would love to read your feedback. So, please leave a message on the comments box. I am available on, Facebook :   / rsklifestyle   Instagram:   / rsklifestylechannel   Twitter:   / rsklifestyle   You can reach me through, Email : [email protected]