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homemade paneer block
Mrittika Mondal's avatarMrittika Mondal

Perfectly Soft Homemade Paneer Recipe | Cottage Cheeese Recipe

Chhena (cottage cheese) or paneer is the base for coutless Indian sweets, snacks, and curries. While traditional souring agents can produce ultra tart profile, mixing the commercial chemical agents the wrong way can make the paneer a rubbery hard. Focus on the accurate temperature controls, ingredients measurement and note down my stepwise guide on how to make chhena at home to get the best resuts.
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Cook Time 15 minutes
Total Time 15 minutes
Servings: 3 People
Cuisine: Bengali, Indian
Calories: 520
Ingredients Equipment Method Video

Ingredients
  

  • 1 Lt Full cream Milk
  • 1 Tsp Calcium Lactate Powder

Equipment

  • Rice Cooker

Method
 

  1. Take 1 tsp calcium lactate powder in a bowl. Dilute it in 1/2 cup water. Stir to dissolve the powder completely in the water.
  2. Boil milk at the Cook mode in the rice cooker.
  3. Flip the switch to Warm mode and add the calcium lactate solution to the boiled milk immediately.
  4. Mix well and wait for milk to curdle and leave the light greenish water.
  5. Strain the water from the chhena using a sieve or cheese cloth.
  6. After draining the water, place the paneer block in the fridge for 2 hours.
Option 1 - Plain Paneer for Curries and Gravies
  1. Cut the paneer cubes as per requirement, season with salt and spices (optional). The cubes are ready for paneer curry recipe.
Option 2 - Masala (Spiced) Paneer for Snacks & Other Main Course Dishes
  1. Mash the paneer block and season with salt and powder spices (turmeric, red chilli, garam masala, and black pepper).
  2. Add a few drops of any cooking oil (preferably mustard oil for enhanced flavour). Sprinkle about 2 tsp of chickpea flour (besan) for rich taste and binding.
  3. Form a block and cut 1 inch cubes for curries. You may use the mashed mixture for any snacks recipe.

Video

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