@globalkitchentour: Paneer, You can easily create a 100% original panner in the comfort of your own kitchen within 15 minutes. Ingredients, -Full cream milk -Water -White Vinegar The Classic Lemon Juice/Vinegar Method This is the most common and straightforward method. Ingredients · 1 litre (4 cups) Full-Full Cream Milk: Do not use low-fat or skim milk. The fat content is essential for a soft, creamy texture. Whole milk works best. · 2-3 tablespoons Lemon Juice or White Vinegar: (You can also use citric acid or yogurt). · 1 cup Ice Cold Water (optional, for paneer) · A pinch of Salt (optional) Equipment · Heavy-bottomed pot or pan · Wooden spoon or spatula · Fine-mesh strainer or colander · Cheesecloth or a thin, clean kitchen towel (muslin cloth is ideal) · A heavy object (like a pan or a kettle filled with water) for pressing · A plate or a small tray Instructions 1. Boil the Milk: Pour the milk into a heavy-bottomed pot. This prevents the milk from scorching at the bottom. Bring it to a gentle boil over medium heat, stirring occasionally to prevent a skin from forming. 2. Prepare the Acid: While the milk is heating, prepare your acid. Mix the lemon juice or vinegar with 2-3 tablespoons of water. This helps distribute it more evenly. 3. Curdle the Milk: Once the milk comes to a rolling boil, turn off the heat. Slowly add the acid mixture, one tablespoon at a time, while gently stirring. · You will see the milk solids (curds) immediately separate from the watery greenish liquid (whey). · Add just enough acid until the whey turns from milky to a clear, light greenish-yellow color. If it doesn't separate fully, add a little more acid. 4. Let it Rest: Stop stirring and let the mixture sit undisturbed for 5-10 minutes. This allows the curdling process to complete. 5. Strain the Curds: Place your colander over a large bowl or in the sink. Line the colander with the cheesecloth. Gently pour the contents of the pot into the colander. All the solid paneer will be caught in the cloth, and the whey will drain away. · Tip: Reserve the whey! It's nutritious and can be used to knead dough for rotis or in soups instead of water. 6. Wash the Paneer (Optional but Recommended): To remove any sour taste from the acid, briefly rinse the paneer in the cloth under gentle, cool running water. Or, dip the cloth bundle into a bowl of ice-cold water for a minute. This also helps keep the paneer soft. 7. Squeeze Out Excess Water: Gather the corners of the cloth and twist to form a tight bundle. Squeeze firmly to remove as much water as possible. 8. Press the Paneer: Place the wrapped bundle on a flat plate or your draining board. Place another plate or a small tray on top of the bundle. Put a heavy object (like a pan filled with water, or some cans) on the top plate. · For Soft Paneer (for dishes like Palak Paneer): Press for only 30-45 minutes. · For Firm Paneer (for grilling or frying like Paneer Tikka): Press for 1-2 hours. The longer you press, the firmer the texture. 9. Unwrap and Use: After pressing, carefully unwrap the cloth. You will have a solid block of homemade paneer! Cut it into cubes or crumble it as needed. #panner #paneer #paneerrecipe #paneerrecipes #paneertikka