How to Make Low Fat Paneer at Home | Homemade Soft Paneer Recipe
In today's post, I'll show you step-by-step how to make low fat paneer at home from scratch. Making paneer at home is a very easy process. Also, this homemade paneer is amazingly soft in texture and delicious in taste.
Ingredients
- 1.5 litre low-fat milk Toned Milk
- ½ tsp citric acid crystals or 2 tablespoons of lemon juice or white vinegar
- Cheesecloth or muslin cloth
- Strainer
- Heavy-bottomed pan
- Bowl of ice water optional
Instructions
Prep Your Utensils and Ingredients:
- Gather all your utensils and ingredients before you begin the process. Ensure that your strainer is clean and ready to use, and have the lemon juice or white vinegar at hand.
Heat the Milk:
- First, add little water in a heavy bottom sauce pan and then pour the low-fat toned milk into it. Use low-fat milk to ensure that your paneer is truly low in fat. Gradually heat the milk over medium flame, stirring occasionally to prevent it from sticking to the bottom and ensure there is no cream layer will set on the top.
- Once the milk is boiled switch off the flame and stir milk for few seconds so that on fat layer will be deposit on the top.
- In a bowl mix water and citric acid and put it aside.
Curdle the Milk:
- Once the milk is cooled slightly, add the add citric acid mixture gradually 1-2 tsp at a time.
- Stir milk continuously and watch as the milk curdles. You'll see the curds (paneer) will start separating from the whey (liquid).
- Add little more citric acid mixture and stir till the milk fully curdled. If the curdling doesn't happen, add a little more citric acid mixture.
Separate Curds and Whey:
- Line your strainer with cheesecloth or muslin cloth and place it over a bowl to catch the whey. Carefully pour the curdled milk into the strainer, allowing the whey to drain away. You can save the whey for other uses, such as adding it to smoothies or using it in cooking.
Rinse the Curds :
- Now rinse the curds under cold running water or wash it in a pan filled with cold water. This also helps in removing the tangy taste of citric acid, lemon juice or vinegar whatever we are using for curdling the milk.
Shape and Set the Paneer:
- Gather the corners of the cheesecloth and tie them together, creating a pouch containing the curds. Hang the pouch over the sink or a bowl for about 30 minutes. This step helps in further draining excess whey. Or you can squeeze out excess whey as you can.
- Place the tied pouch on a flat surface and gently press it to remove any remaining whey. You can place a heavy object on top to aid in pressing. After 2-2.5 hours, your paneer will be ready to use.
Storage:
- Low-fat paneer has a shorter shelf life compared to regular paneer due to its reduced fat content. Store it in the refrigerator and use it within 2-3 days for the best quality. Place the paneer in a container filled enough water to soak it before storing it.
Video
Notes
- The quality of your paneer largely depends on the milk you use. Choose high-quality low-fat milk for the best results.
- Once the milk is boiled, give a rest of 5-7 minutes to cool it before starting the curdling process.
- Avoid adding too much citric acid mixture at once. Gradual curdling ensures a smoother separation of curds and whey.
- Instead of citric acid you can use lemon juice or white vinegar for curdling milk.
- Placing the tied pouch of curds in ice water or wash it with cold water helps in retaining a soft and crumbly texture.
- If you want a flavoured paneer, consider adding finely chopped herbs like mint, coriander, or dried spices before shaping and setting.