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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…..

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    1. Shaktimala says

      August 11, 2014 at 6:16 pm

      Can I add lemon juice instead of vinegar?

      Reply
    2. Sherien's Cookbook says

      August 11, 2014 at 11:56 am

      Lovely recipe..Gonna try today itself....

      Reply
    3. Memoria James says

      August 10, 2014 at 11:39 pm

      I was just talking about easy it is to make paneer to my mom. Your paneer looks so smooth and perfect!

      Reply
    4. meg says

      August 10, 2014 at 2:30 pm

      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??

      Reply
    5. Adore Me says

      May 15, 2014 at 5:21 am

      I made it and Alhamdulillah it turned perfect. JazakAllah khair.

      Reply
    6. Manjari Chowdhury says

      December 04, 2013 at 6:02 pm

      Farukh what a brilliant idea. Iam definitely trying this next time I make paneer for a special occasion

      Reply
    7. Sarah Alexander says

      August 14, 2013 at 1:32 pm

      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!!!

      Reply
    8. Farrukh Aziz says

      July 25, 2013 at 6:51 am

      Thanks alot Radha ji!!! 🙂

      Reply
    9. thoushaltcook says

      July 25, 2013 at 5:41 am

      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 🙂

      Reply
    10. Radha Natarajan says

      July 25, 2013 at 5:31 am

      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!

      Reply
    Newer Comments »

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