Ingredients
Paneer Ingredients
| 2 liters | of full-fat milk | |
| 3 tbsp | white vinegar |
Garlic & Herb
| 1 ½ tsp | garlic powder | |
| 1 tsp | salt | |
| 1 ½ cups | finely chopped herbs (cilantro, dill, parsley |
Sun Dried Tomato & Olive
| ¼ cup | chopped sundried tomatoes | |
| ¼ cup | chopped olives |
Masala
| 1 tsp | turmeric powder | |
| ½ tbsp | coriander powder | |
| 1 tsp | cumin powder | |
| 1 tsp | 1 tsp salt | |
| 1 tsp | red chili powder (optional) |
Equipment
| Heavy-bottomed pan | ||
| Cheesecloth | ||
| Tofu press (optional) | ||
| Stirring spoon | ||
| Knife | ||
| Measuring cups/spoons | ||
| Chopping board |
Directions
- Heat the Milk: Pour the milk into a heavy-bottomed pan and heat it over medium flame. Stir occasionally to prevent burning until it reaches a gentle boil.
- Curdle the Milk: Mix the vinegar with 250 ml of water. Once the milk boils, gradually add this mixture while stirring gently. The curds should begin to separate from the whey.
- Drain the Curd: Turn off the heat once curds form. Drain the whey and collect the curds (paneer).
- Add Flavors: While the paneer curds are still warm, mix in your flavour maker ingredients.
- Set the Paneer: Gather the cheesecloth around the mixture and press it into a block shape. Place a heavy object on top to help it set firmly for about 1–2 hours. Alternatively you can use a tofu press
- Cut and Serve: Once set, unwrap the paneer and cut it into cubes or slices.