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    Home » Recipes » How To's

    How to make Malai Paneer at home

    Published: Apr 24, 2015 || Last updated: Apr 14, 2020 by Farrukh Aziz

    41 shares

    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…..

    « Honey Lemon Barley Water
    Mutabbak (Murtabak) »

    Reader Interactions

    Comments

    1. Swati

      January 25, 2020 at 11:15 am

      Hi Mam,

      Can I use Malai instead of store bought cream to make Malai paneer?

      Thanks,
      Swati

      Reply
      • Farrukh Aziz

        January 29, 2020 at 3:17 am

        Yes you can use it. Just whisk the malai very well to make it sooth and lump free before adding it to the milk.

        Reply
    2. Ishani

      September 12, 2018 at 11:19 pm

      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?

      Reply
      • Farrukh Aziz

        September 15, 2018 at 7:17 am

        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

        Reply
    3. Manju

      February 23, 2018 at 4:58 am

      Paneer looks gorgeous

      Reply
      • Farrukh Aziz

        February 23, 2018 at 6:24 pm

        Thank you so much 🙂

        Regards,
        Farrukh

        Reply
    4. Rajesh Kumar

      May 15, 2015 at 9:51 am

      This is quick & it looks beautiful too Delicious,love the colour of it..
      order online food delhi

      Reply
    5. Farrukh Aziz

      August 14, 2014 at 3:37 am

      Regular cream that we get in stores 🙂

      Reply
    6. Swaruchy

      August 13, 2014 at 8:29 pm

      Lovely Paneer..will give it a try! By cream do you mean heavy whipping cream that is whipped or the regular cream you get in stores in liquid form?

      Reply
    7. Farrukh Aziz

      August 11, 2014 at 6:36 pm

      Meg ..apologies for delayed reply
      Add the ice cold water in pan as soon as the milk curdles completely, not after discarding the hot liquid

      Reply
    8. Farrukh Aziz

      August 11, 2014 at 6:33 pm

      Yeah shaktimala you can use...but i would recommend vinegar 🙂

      Reply
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    I am Farrukh, the face behind this beautiful recipe blog Cubes N Juliennes. I am a microbiologist by qualification turned into a Food enthusiast... Know more about me ->

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