Homemade Paneer (Indian cottage cheese) – easy, fresh, soft paneer preparation at home. Paneer or cottage cheese is quite popular in India and we do make variety of recipes with it, especially for kids. I am sure everyone have their own version of making paneer at home. Here is my version and it comes out pretty good every time.
Homemade paneer is far a way better as it’s fresh and I am sure you will not go in for store bought ones once you make at home. You can introduce paneer to your baby after 8 months as a finger food. Here are few recipes so far I have posted in my blog with paneer. Do check this out and try some recipes 🙂 Choose recipes according to your babies age and adjust spices according to your baby’s tolerance level.
- Paneer Dal masala (ideal for 8+ months babies)
- Paneer Dosa (ideal for 8+ months babies)
- Paneer Butter Masala (ideal for 1 year+ babies)
- Paneer Jalfrezi (ideal for 10 months+ babies)
- Kadai Paneer (ideal for 1 year+ babies)
- Palak Paneer (ideal for 10 months+ babies)
- Full cream milk - 1 litre
- Curd or Lemon juice - ½ cup or 2 tbsp
- Boil the milk in medium low flame for 5 minutes. Stir it occasionally. When it's about to boil add curd or lemon juice. Stir it gently. The mixture will start to curdle.
- Continue stirring gently until it completely curdles.
- Set the colander/strainer in a large bowl. Place a cheese cloth or muslin cloth over it. Pour the curdled mixture to it gently.
- After transferring the entire curdled mixture, gather the corners of the cloth and tie it up under sink. Let it stand for 1 hour at least or until the water is completely drained off. Squeeze out the cheese cloth occasionally to drain off the water. Once the water is completely drained off , open the cloth.
- Place it in a flat platform and keep a weight over it (I placed in iron dosa tawa and a pan over it and used a big stone to press it).
- Wait for 2 to 3 hours to get it set. Then open and remove from cloth carefully. Refrigerate it overnight and cut into cubes in the morning and store.
- Squeeze out and drip out the water gently.
- The water dripping time depends on the cloth used. Cheese cloth or muslin cloth work faster.
- The setting time of paneer and dripping time is very important to get soft paneer with right texture. Don’t get urged.
- U can use either lemon juice or curd. Curd gives more volume to the paneer than lemon.
- Keep it refrigerated and consume with in a 2-3 days.
- Color and texture of the paneer may vary with the type of milk used.