Recipe for Home made Malai Paneer
Milk 1 litre
Cream 100 ml
Vinegar 2 - 3 tbsp
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.
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….!!!
Can I add lemon juice instead of vinegar?
Lovely recipe..Gonna try today itself....
I was just talking about easy it is to make paneer to my mom. Your paneer looks so smooth and perfect!
Lovely looking panner, can't wait to try it out. Just 1 question,should I add ice cold water to the pan in which I boil the milk after discarding the rest of the hot liquid??
I made it and Alhamdulillah it turned perfect. JazakAllah khair.
Farukh what a brilliant idea. Iam definitely trying this next time I make paneer for a special occasion
Thanks for the recipe..this is the best paneer i have ever made...my paneer would never come together & would just crumble but with this one i got a perfect cube & could cut out firm pieces of paneer..cant wait to cook them tomorrow!!!
Thanks alot Radha ji!!! 🙂
Love the step by step 🙂
one tiny tip, I usually dont throw the whey. We can use it for dals, in baking or water the plants 🙂
GREAT! I keep my grinder stones for weight and I get a good firm cut, but adding cream is a lovely idea. Thanks for sharing. great blog!