Just like that another year has come to an end. Unlike the years before, we just can’t wait to leave behind 2020. After all, this is the year that put us under house arrest so that we can stay safe at home from the highly-contagious covid-19. But we weren’t just at home this year—we were also home alone. Away from our friends and families, without house help, and most physical human interaction.
Left to our own devices, we made a new best friend: Google. Not that we weren’t relying on this trusted search engine to solve our most complicated problems before; but this year we were searching for more than just witty pick-up lines and cricket scores. In fact, from learning how to make piping hot momos to the recipe for the viral dalgona coffee—Google literally had our backs in the kitchen.
But if there’s one thing that we Indians wanted Google to tell us more than anything else, it was HOW TO MAKE PANEER!
Yup, you read that right! Of all the “how-tos” that Indians searched for, the recipe to make paneer ranked right on top! In fact, we were more interested in making cottage cheese at home than knowing how to increase our immunity.
Well, given how awesome paneer tastes and nutritious it is—we aren’t surprised. Paneer is bae, and if you are on this page looking for a recipe to teach you how to make paneer at home—we’ve got your back.
Here’s the ultimate recipe for making low-fat paneer at home that is so easy, that you won’t have to search the depths of the internet for it ever again.
2 litre double-toned milk
2 tbsp lemon juice
1 clean muslin cloth
1. In a heavy-bottomed vessel, bring the milk to a boil. Keep stirring the milk to ensure that it doesn’t foam on top or burn at the bottom.
2. Once the milk comes to a boil, turn off the heat and add the lemon juice. The lemon juice will curdle the milk, separating the water from the milk solids.
Note: you can add more lemon juice in case the milk doesn’t curdle properly.
3. Next, transfer the curdled milk to a colander lined with a clean muslin cloth. Use the muslin cloth to squeeze out all the water properly.
4. Rinse the curdled milk under cold water to drain out the lemon juice. Squeeze the mixture again using the muslin cloth to remove any and all moisture.
5. Tightly wrap the muslin cloth around the paneer to give it a squarish shape. You can also put something heavy on top to help it retain its shape.
6. Unwrap the paneer after half an hour, cut into cubes, cook, and you’re done!
Yes, it’s that easy! So bookmark this recipe on how to make paneer at home and nosh on this protein-rich food.