Tips & Tricks – How to Make Homemade Paneer at Home

Here are 25 common questions and answers with video timestamps:

1. Q1: Ghar par paneer banane ke liye kaun sa doodh lena chahiye? (Which milk should be used to make paneer at home?) A1: Aapko full fat wala milk lena chahiye, jisme zyada cream ho. [01:14]
2. Q2: Kitne doodh se kitna paneer banega? (How much paneer will be made from how much milk?) A2: 2 liter doodh se bahut sara paneer banega. [01:21]
3. Q3: Doodh ko kitni der tak ubalna hai? (How long should the milk be boiled?) A3: Doodh ko bas ek gentle sa ubal aane tak pakana hai, bahut zyada der tak ubalna nahi hai. [01:37]
4. Q4: Doodh ubalte waqt kya karna chahiye taki woh tale mein na chipke? (What should be done while boiling milk so it doesn’t stick to the bottom?) A4: Pehle पतीले mein teen bada chammach paani daal kar ghuma lijiye, isse doodh chipkega nahi. [01:00]
5. Q5: Doodh mein ubal aane ke baad kya karna hai? (What to do after the milk boils?) A5: Gas ko turant off kar dijiye aur 30-40 seconds tak doodh ko chamche se ghumana hai. [02:47]
6. Q6: Doodh ko faadne ke liye turant kuch dalna chahiye kya? (Should anything be added immediately to curdle the milk?) A6: Nahi, turant kuch nahi dalna. 30-40 seconds tak chalaiye aur steam nikalne dijiye. [02:56]
7. Q7: Doodh faadne ke liye kya istemal kar sakte hain? (What can be used to curdle the milk?) A7: Aap safed sirka (white vinegar) ya nimbu ka ras istemal kar sakte hain. [03:27]
8. Q8: Kitna sirka aur paani lena hai? (How much vinegar and water to take?) A8: Teen bada chammach safed sirka aur usme aadha cup paani (chhe chammach paani) milana hai. [03:43]
9. Q9: Sirka kaise dalna hai doodh mein? (How to add vinegar to the milk?) A9: Do-do chammach karke sirke wala paani daliye aur halke haath se ek hi direction mein stir kijiye. [04:25]
10. Q10: Agar doodh turant fatne ke baad hard ho jaye toh kya galti hoti hai? (If the milk becomes hard immediately after curdling, what is the mistake?) A10: Agar aap garam doodh mein turant sirka ya nimbu ka ras dal dete hain, toh paneer hard ho jata hai. [04:45]
11. Q11: Paneer alag hone ke baad kya karna chahiye? (What to do after the paneer separates?) A11: Usme thanda paani ya ice cubes daliye, isse cooking process ruk jayega aur paneer rubbery nahi hoga. [05:31]
12. Q12: Thanda paani dalne ke baad kitni der tak chhodna hai? (How long to leave it after adding cold water?) A12: Do minute ke liye aise hi chhod dijiye. [05:53]
13. Q13: Paneer ko chhanne ke liye kaun sa kapda istemal karna chahiye? (Which cloth should be used to strain the paneer?) A13: Koi sooti kapda ya malmal ka kapda (cheese cloth) istemal kijiye. [06:01]
14. Q14: Paneer chhanne ke baad kapde mein chipakta kyun nahi? (Why doesn’t paneer stick to the cloth after straining?) A14: Do minute tak thande paani mein chhodne se paneer kapde mein chipakta nahi hai. [06:16]
15. Q15: Paneer ki potli ko kaise rakhna hai? (How to keep the paneer bundle?) A15: Potli ko halke haath se bandhiye aur khud se paani tapakne dijiye, zyada pressure nahi lagana hai. [06:30]
16. Q16: Paneer ko set karne ke liye kitna vajan rakhna chahiye? (How much weight should be placed to set the paneer?) A16: Ek bhaari vajan rakhiye, jaise silbatta. [06:55]
17. Q17: Paneer ko kitni der tak vajan ke neeche rakhna hai? (How long to keep the paneer under weight?) A17: Lagbhag 25 se 30 minute. Isse zyada nahi, isse kam nahi. [07:07]
18. Q18: Agar zyada der tak vajan ke neeche rakha toh kya hoga? (What happens if kept under weight for too long?) A18: Agar zyada der rakha toh moisture nikal jayega aur paneer sakht ho jayega. [07:11]
19. Q19: Paneer ka texture kaisa hona chahiye? (What should be the texture of the paneer?) A19: Perfect smooth, spongy, bouncy, aur soft. [07:40]
20. Q20: Ghar ka bana paneer bazaar ke paneer se behtar kyun hai? (Why is homemade paneer better than market paneer?) A20: Ghar ka bana paneer shuddh hota hai aur usme milawat nahi hoti. [02:31]
21. Q21: Paneer kaatne par kaisa lagta hai? (How does the paneer feel when cut?) A21: Ekdam malai ki tarah cut raha hai, makhan jaisa naram. [08:45]
22. Q22: Paneer mein bubbles ka kya matlab hai? (What do bubbles in paneer mean?) A22: Bubbles ka matlab hai ki aapka paneer andar se naram taiyar hua hai. [09:16]
23. Q23: Kya yeh paneer paani mein ghulega? (Will this paneer dissolve in water?) A23: Nahi, yeh paani mein bilkul nahi ghulega. [09:36]
24. Q24: Homemade paneer ko kitne din tak store kar sakte hain? (How many days can homemade paneer be stored?) A24: Paani mein daal kar fridge mein 6 se 7 din tak store kar sakte hain. [09:42]
25. Q25: Paneer faadne ke baad jo paani bachta hai use kya kehte hain aur uska kya upyog hai? (What is the water left after curdling paneer called, and what is its use?) A25: Use “whey water” kehte hain aur aap use kadhi banane mein ya kisi bhi tarah ki gravies mein use kar sakte hain, isme bahut protein hota hai. [05:06]

Homemade Paneer Flashcards

Q: What are the main ingredients for this recipe? A: Full-fat milk (2 liters) and white vinegar (3 tbsp) mixed with half a cup of water. Cold water or ice cubes are also used.

Q: What is the purpose of adding vinegar to the milk? A: To curdle the milk, separating the milk solids (paneer) from the whey water. This method is easy and yields a larger quantity of paneer.

Q: How is the milk prepared before adding the vinegar? A: The milk is heated in a heavy-bottomed pot on high flame until it comes to a gentle boil. The gas is then turned off, and the milk is stirred for 30-40 seconds to release steam and prevent the paneer from becoming granular or hard.

Q: What happens after the vinegar is added to the milk? A: The milk curdles and separates into paneer (curdled milk solids) and whey water (a greenish liquid).

Q: How is the solid part separated from the liquid? A: The curdled milk is strained through a cloth-lined sieve. The cloth is gathered to form a pouch, and the liquid is allowed to drip naturally without squeezing. The pouch is then hung for 5-6 minutes to drip further.

Q: What is the liquid byproduct called and what can it be used for? A: The liquid byproduct is called whey water. It is rich in protein and can be used for making curries or other gravies.

Q: How is the solid part (paneer) pressed? A: After draining, the cloth-wrapped paneer is placed under a heavy weight (like a grinding stone) for approximately 25-30 minutes.

Q: What is the recommended time for pressing the paneer? A: Approximately 25 to 30 minutes. Over-pressing can remove too much moisture, making the paneer hard.

Q: How can you tell if the paneer is ready? A: The milk will have clearly separated into paneer and whey water. The paneer will be smooth, spongy, and bouncy, feeling soft and firm without breaking when pressed. When cut, it will have a soft, buttery texture with small bubbles, and it won’t stick to the cloth. It should also not dissolve or break apart when placed in water.

Q: What is the role of cold water in the process? A: Cold water or ice cubes are added to stop the cooking process of the paneer immediately after it curdles. This prevents the paneer from becoming rubbery or chewy.

Q: What is the shelf life of the homemade paneer? A: The homemade paneer can be stored in water in a box in the fridge for six to seven days.

Q: Can lemon juice be used instead of vinegar? A: Yes, two lemons can be used as an alternative to three tablespoons of white vinegar.

Q: What is the ideal temperature for the milk when adding vinegar? A: The video does not specify an exact ideal temperature, but it instructs to turn off the gas after the milk comes to a gentle boil and stir it for 30-40 seconds to release steam before adding the vinegar.

Q: What are some common uses for homemade paneer? A: Homemade paneer is perfect for dishes like Paneer Tikka, Paneer Sabzi (Paneer Curry), and Paneer Paratha.

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✨ Homemade Paneer | Soft & Spongy Fresh Cottage Cheese! 😍🧀⭐️

👉🏼 Ingredients-

Milk- 2 Litre, Sirka/White Vinegar- 3 tbsp

👉🏼 Method ✅ Boil the milk: In a heavy-bottomed pan, bring 2 litres of full-fat milk to a boil. Once it boils, turn off the heat and let it cool for a minute to slightly lower its temperature. ✅ Curdle the milk: Mix 3 tbsp of white vinegar with an equal amount of water. Gradually add this mixture to the hot milk, stirring gently, until the milk solids (chena) completely separate from the whey (the greenish water). ✅ Strain the paneer: Immediately strain the curdled milk through a muslin or cotton cloth placed over a sieve. Pour some cold water over the collected chena to stop the cooking process and remove the sourness of the vinegar. ✅ Press the paneer: Gather the cloth, squeeze out the excess water, and then place the bundle on a flat surface. Put a heavy weight on top of it (like a heavy pan or a chakla) and let it set for 25-30 minutes. ✅ Cut and store: After 30 minutes, your block of fresh, soft paneer is ready. Cut it into cubes. To keep it fresh, store it in a container filled with water in the refrigerator.

Hinglish

✨ Ghar ka Bana Paneer | Ekdum Mulayam aur Spongy Taaza Paneer! 😍🧀⭐️

👉🏼 Ingredients-

Doodh – 2 Litre, Sirka/Safed Sirka – 3 tbsp

👉🏼 Method ✅ Doodh ubaalein: Ek bhaari tale ke pan mein 2 litre full-fat doodh ko ubaal lein. Jab ubaal aa jaye, to aanch band kar dein aur use ek minute ke liye thanda hone dein taaki uska taapman thoda kam ho jaye. ✅ Doodh ko phaadein: 3 tbsp safed sirka ko utne hi paani mein milayein. Is mixture ko dheere-dheere garam doodh mein daalein, halke haath se hilate hue, jab tak ki doodh ke solids (chena) whey (hare rang ka paani) se poori tarah alag na ho jayein. ✅ Paneer ko chhanein: Turant phate hue doodh ko ek malmal ya sooti kapde se chhan lein jo ek chhalni ke upar rakha ho. Ikathha kiye hue chena par thoda thanda paani daalein taaki pakne ki prakriya ruk jaye aur sirke ka khattaapan nikal jaye. ✅ Paneer ko press karein: Kapde ko ikathha karke, extra paani nichod dein, aur fir potli ko ek satah par rakhein. Uske upar ek bhaari vazan (jaise bhaari pan ya chakla) rakhein aur 25-30 minute ke liye set hone dein. ✅ Kaatein aur store karein: 30 minute ke baad, aapka taaza, mulayam paneer ka block taiyar hai. Ise cubes mein kaat lein. Taaza rakhne ke liye, ise paani se bhare container mein refrigerator mein store karein.

हिंदी (Hindi)

✨ घर का बना पनीर | एकदम मुलायम और स्पंजी ताज़ा पनीर! 😍🧀⭐️

👉🏼 सामग्री-

दूध – 2 लीटर, सिरका/सफेद सिरका – 3 बड़े चम्मच

👉🏼 विधि ✅ दूध उबालें: एक भारी तले के पैन में 2 लीटर फुल-फैट दूध को उबाल लें। जब उबाल आ जाए, तो आंच बंद कर दें और उसे एक मिनट के लिए ठंडा होने दें ताकि उसका तापमान थोड़ा कम हो जाए। ✅ दूध को फाड़ें: 3 बड़े चम्मच सफेद सिरके को उतने ही पानी में मिलाएं। इस मिश्रण को धीरे-धीरे गरम दूध में डालें, हल्के हाथ से हिलाते हुए, जब तक कि दूध के ठोस पदार्थ (छेना) मट्ठे (हरे रंग का पानी) से पूरी तरह अलग न हो जाएं। ✅ पनीर को छानें: तुरंत फटे हुए दूध को एक मलमल या सूती कपड़े से छान लें जो एक छलनी के ऊपर रखा हो। इकट्ठा किए हुए छेना पर थोड़ा ठंडा पानी डालें ताकि पकने की प्रक्रिया रुक जाए और सिरके का खट्टापन निकल जाए। ✅ पनीर को दबाएं: कपड़े को इकट्ठा करके, अतिरिक्त पानी निचोड़ दें, और फिर पोटली को एक सतह पर रखें। उसके ऊपर एक भारी वज़न (जैसे भारी पैन या चकला) रखें और 25-30 मिनट के लिए सेट होने दें। ✅ काटें और स्टोर करें: 30 मिनट के बाद, आपका ताज़ा, मुलायम पनीर का ब्लॉक तैयार है। इसे क्यूब्स में काट लें। ताज़ा रखने के लिए, इसे पानी से भरे कंटेनर में रेफ्रिजरेटर में स्टोर करें।