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Brinjal Gothsu (Curry with Brinjal)

Homemade Soft Paneer

Making paneer at home is very easy. Its definitely has better taste and freshness than the store bought ones. I always used to buy paneer from outside since I used to think that's the easy way. Well I do buy even now sometimes when I need them urgently, but the homemade soft malai paneer is the one I prefer over store bought With just two ingredients you get this soft fresh cheese which is made by curdling milk using am acidic food ingredient.
In brief - milk is boiled, then curdled with an acidic ingredient. This curdled milk solids are then drained onto a cheese cloth, and then pressed with a heavy object to set (this is optional) 

Ingredients :
  • Full fat milk - 4 cups or 1 liter
  • Lemon juice - 3 tbsp approx. 
  1. First add the milk in a sauce pan. Keep it on a medium low flame and bring it to boil. 
  2. In the meantime , keep the colander  lined with cheese cloth and the lemon juice ready. 
  3. Once the milk starts to boil, turn off the heat & add lemon juice slowly. 
  4. Stir till the milk curdles completely. 
  5. Immediately pour into the prepared colander & pour some cold water to it
  6. Now squeeze out the water completely 
  7. Gather all of the paneer and shape it a bit, cover with the cheese cloth 
  8. Carefully place a plate on top of the paneer and something heavy on top of it (I have kept a stone mortar & pestle) This helps give the paneer a bit of shape 
  9. Leave it aside for 3-4 hours 
  10. Soft Paneer is ready. Cut into desired shape. 
  • Try this tasty Paneer Pulao with these soft creamy homemade paneer 
  • Try and use whole/full fat milk to get soft paneer
  • Add lemon juice slowly, 1 tbsp at a time and stir well. Once you see the clear water stop adding the lemon juice
  • Make sure to add in cold water immediately, so as to stop the milk/paneer to curdle further. This will yield you soft paneer instead of rubbery ones
  • Overcooking of cheese makes the paneer hard & chewy. So make sure to stop cooking as soon as the milk curdles and add cold water 
  • Don't tempt to cut the paneer immediately. Make sure to keep it aside atleast for 3 hours


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