How to make Paneer at home

How to make Paneer at home 

Paneer is used to make vegetables and Bengali sweets. Cottage cheese is readily available in Indian markets for vegetables etc. but this cheese is not used to make Bengali sweets like rasgalla, chamicham, rasmalai etc.

 Cottage cheese is available in the market because it is not soft like gram used in Bengali sweets but a bit hard. This cottage cheese is mostly made from non-full cream milk and arrowroot is added to increase its shelf life. So if you want to make rasgalla, chachim, rasmalai etc then don't use this paneer and make paneer at home.

 If you live in a place where paneer is not available and you want to make paneer dishes, you have to make paneer at home. Making paneer is very easy so let's make paneer at home today Ingredients for Chana

 Full cream milk - 1 liter

 Lemon juice or vinegar – 2-3 tbsp or the juice of one lemon

 Vidhi - Method of making Channa

 Always use full cream milk to make cheese. Heat the milk in a heavy bottom vessel and keep stirring so that the milk does not stick to the bottom and form lumps in it. When the milk starts to boil, turn off the gas, squeeze the lemon in it and stir with a spoon while adding the juice or vinegar. The water in the milk will separate and the cheese will start to look different. When the cheese and water separate from the milk, strain it in a muslin cloth and add a little cold water to it so that the cheese becomes very soft and the lemon test does not remain in the cheese. give Paneer or gram is ready.

 If you want to use this cheese as a vegetable instead of a dessert, instead of removing the cheese from the cloth, press a heavy weight through the cloth and let it rest for 10 minutes, the cheese will harden. Remove the cheese from the cloth, the cheese is ready.

 Homemade paneer is softer and tastier than market paneer.