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hey guys welcome back to another episode
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on cooking with the Navi today we are
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making homemade paneer so for me it is
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used for several things in the mean
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cooking it can be used to make stuffed
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waitis mud of carvings including spinach
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curries a vegetarian version of butter
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chicken and my recent favorite car - ear
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which you can see the link bar right up
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here I've received a number of requests
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to show how to make homemade paneer so
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today I will show you just that and you
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may see how amazingly simple it is to
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make your own paneer we're basically
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making Indian cottage cheese right at
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home so let's get started right now
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so for this you will need whole milk or
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2% milk and buttermilk to help curdle
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the milk and make the cheese now you can
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also use lemon juice to make the paneer
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instead of buttermilk case your store
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doesn't sell that I prefer to use
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buttermilk just because it's a much
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simpler process because it's much easier
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to measure one and a half cups of
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buttermilk then a few tablespoons of
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lemon juice but with lemon juice all you
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have to do is squeeze in lemon juice
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until the milk completely curdles so put
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all the whole milk in a large pot and
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bring the milk to a slower boy so at
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this point the milk has come to a really
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slow boil if you'll notice there are
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really gentle small bubbles which are
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slowly appearing so now is a good time
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to reduce the heat to medium low from
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medium you want to keep slow boiling it
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until your milk starts to fall while
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you're waiting for your milk to start
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boiling and form to rise you want to
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stir the milk from time to time because
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it has a tendency to stick at the bottom
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and you don't want it to burn and then
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tarnish the flavor of the paneer just
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make sure nothing is stuck so stir every
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five or so minutes so as you can see now
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the milk is really boiling right now
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it's quite a bit of foam as well so now
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reduce the heat to the lowest settings
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on your stove and slowly add in all of
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your buttermilk and you'll notice the
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milk is gonna start to separate so let
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me show you something really cool as the
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milk is separating what you see here
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these right here for all your paneer
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curds so what you want to do right now
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as you milk is gently cooking at the
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as much curd as you can away from the
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you know cooked us for what two to three
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minutes until the milk is completely
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separated so now it looks like most of
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the solids have been formed since the
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liquid around here is really thin and
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runny right now so now since I'm using
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an electric burner I'm gonna move my pot
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to a cold burner and cover the pan and
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now just let this rest for 10 to 15
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minutes to allow it to cool slightly so
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here I have a large bowl and then I have
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a cheese cloth lined colander here slime
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with cheesecloth and this is where we
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going to put our paneer make sure
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there's enough extra cheesecloth left to
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help wrap the paneer up once you're done
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now using a skimmer take your veneer and
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keep scooping it into your cheese cloth
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lined colander until you've transferred
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all of the cheese curds so after all the
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cheese curds are in your cheesecloth let
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the fresh paneer slowly drain and let it
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rest for about 15 minutes so after 15
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minutes you want to collect all the ends
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and make a knot as close as you can to
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the actual paneer curds
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so be careful the pannier may still be
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quite warm so what you want to do here
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is wrapped it up so it's tight and then
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just seal this with a rubber band or
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something so this is what you're gonna
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be left with now give this a hard
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squeeze leather get any excess moisture
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out now untie this knot out of the
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cheesecloth and put it on a large plate
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there's still excess moisture in it so
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we want to put some heavy weight on it
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just so that we can get all that out but
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we don't want to rush it so what I like
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to do I have this nice heavy pan and I'm
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gonna put this right on top of the
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paneer got a balance set and then stack
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it up with clams now you want to leave
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it with some heavy weight on it for
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about two to three hours so after two to
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three hours you'll be left with
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something that looks like this so all
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the excess water which we couldn't take
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our from squeezing is now out and uh
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paneer is now solid paneer would be
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really fragile right now so so good
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trick which I learned is you transfer
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the plate into a freezer for 15 minutes
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so that your paneer to come solid so
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it's easier to cut later
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so now transfer your paneer onto a
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cutting board using the spatula be
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really gentle while doing so and now if
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you want you can cut this into 1-inch
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cubes or half inch cubes as you prefer
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portion it up and freeze it if you want
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to use it right away you can use it
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otherwise you keep it otherwise you can
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keep it in the fridge for up to one week
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there you have it guys for the people
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who said I can't find paneer near my
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house you can now make it by yourself
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which will be much better than anything
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store-bought at least and not
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and you're gonna have a lovely dinner I
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hope you guys liked this video
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be sure to check out all the recipes
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which include paneer on my channel leave
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me a like and a comment down below if
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you want to see more awesome recipes
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with homemade fresh paneer you can
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subscribe by clicking the link down
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below and don't forget to follow me on
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all my social media handles which will
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be linked down below I'll see you guys
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again on the next one
