Recipe for Home made Malai Paneer
INGREDIENTS:-
Milk 1 litre
Cream 100 ml
Vinegar 2 – 3 tbsp
Ice cold water 1 cup
METHOD:-
In a heavy bottom pan, heat milk and cream on a medium flame. Stir occasionally to avoid burning. Once it starts boiling reduce the heat to very low.
Gradually add vinegar and stir, milk will start curdling.
Once milk is curdled, take it off the stove and immediately add ice cold water.
Leave it for 2 to 3 minutes.
Line the strainer with muslin or cheese cloth.
Strain the curdled milk and squeeze to drain the water.
Take an empty flat bottom plate, place a flat bottom colander upside down.
Place the squeezed curdled milk with the cheese cloth on top of the colander.
Cover the cheese cloth with another flat bottom plate. Put some heavy weight on the top plate.
Leave it for 3 to 4 hours.
Whey will be collected in the bottom plate.
Your soft, silky and smooth malai paneer is waiting in the cheese cloth for you to uncover it….!!!
Njoy…..
Hi Mam,
Can I use Malai instead of store bought cream to make Malai paneer?
Thanks,
Swati
Yes you can use it. Just whisk the malai very well to make it sooth and lump free before adding it to the milk.
Hi Farrukh
As always lovely recipe. I do make paneer at home using curd or lemon as we don’t like the after taste of vinegar. How to remove that taste.. it tastes even after running through water.
I have never tried adding cream while making paneer, it sure sounds interesting. Which brand of cream you have used ior you would recommend?
Hello Ishani,
Thanks for your comment 🙂
For me, lemon leaves an after taste and hence i never use it to make curd. Usual white vinegar has always given me the best results. If you prefer lemon or curd, I guess you would want to continue with it, and the method mentioned here can be rest followed. I believe it differs person to person.
For the cream, I use Amul cream.
Best regards
Farrukh