I tried this out as shown. But the amount of paneer I got at the end was lesser than that you have in the video. What am I doing wrong. After I added the lemon I continued boiling it for around 5 to 7 minutes. Do I need to boil it more?
@shajahify : Once you add the lemon/lime juice and the milk starts separating, turn off the flame and allow the paneer and whey to rest for 5 min and then drain.
As for the amount of paneer - did you use full fat milk or reduced fat...? That also determines the amount of paneer...
I was trying to figure out why you thanked me :) you are probably referring to my comment on peyni /paneer. Anyway, I'm sure I would like Indian food, despite the fact that our own Turkish / Ottoman cuisine is extremely diverse and delicious. I like strong flavors so Indian food seems perfect for me. I have never had authentic Indian food, but I certainly want to try some recipes.. especially butter chicken is on my mind constantly but somehow I still haven't tried making it.
At 5:05 in this video she says that the Whey, that is collected from draining the Curds can be used in Vegetarian Soups! EXCUSE ME? Am I the only one that sees how using Whey from COWS MILK might pose a problem for a Vegetarian Dish.
@digmatology : If you are a vegan, yes, paneer will be a problem, but for vegetarians, it is OK. There are vegans and there are vegetarians... this is for vegetarians :)
@prettydoll10 Hi, Manuja and Hetal. I don't like the idea of using a men's handkerchief. It doesn't sound good that I'm mixing in somebody's mucus in with the paneer. :)
For those who don't want to go through the trouble of making paneer, you can buy it at your local grocery store under the name of "whole milk cheese". Several manufacturers make it such as LaLa.
@EmpressKarah : Paneer is the fat from the milk and we don't think you can make it from Soy or Rice Milk. You are better off buying and using Tofu instead.
@Thomasnigga : It would but since majority of the fat from skim milk has been already removed, it will yield less and the texture will be different as well.
A tip for using the whey from the paneer (or other uncultured cheese) is to reduce the whey in large open pan on mod heat...then strain (you will get a small amt of grainy curd ie) ricotta as a byproduct). Cool whey, freeze into cubes or blocks to use in soup, stocks and sauces. I like to eat the tiny amount of "ricotta" from the 2nd straining of the whey. Whey is great to add to smoothies and yeast breads also...OR put into compost bin if you don't want to use. Don't pour it down drain!
@ShowMeTheCurry Thanks! I will def do that next time, and next time i will make the naan good too, this time it was a disaster- my yeast didnt work :( well it was 2007 yeast so prob that, also i forgot the sugar! duh
please tell me how gram of paneer i will get i half gallon milk.....'cos i will be having guests this sunday...besides, can i refridgerate fro 3-4 days or should i prepare paneer the day before..
@ShowMeTheCurry : Hi this is Naina- FIRST OF ALL THANK YOU SOOO MUCH FOR ALL VIDEOS!!
You guys have been such a great help/inspiration and I have followed your videos since I came to USA few months back. I tried making paneer, something went wrong in last step or I dont know what happened, It is very brittle, it didnt form into one solid piece of cake, its breaking apart , please tell me what to do.. thanx, u guys rock..
You can knead the paneer like dough (or run for a few minutes in a food processor). This will break apart the crumbles and make it smooth. Then you can flatten it out in a pan or dish, let it rest in the fridge for 1 hour and cut into pieces.
You guys have been such a great help/inspiration and I have followed your videos since I came to USA few months back. I tried making paneer, something went wrong in last step or I dont know what happened, It is very brittle, it didnt form into one solid piece of cake, its breaking apart , please tell me what to do.. thanx, u guys rock
@sunayanapsyko One thing I would like to mention is that milk that is ULTRA-PASTURIZED (should be labeled as such in US markets) has NOT worked well in my kitchen...and I have made this cheese for 30+ years so I noticed issues when ultra pasteurized came on market. It produces LOW yield of curds, small grainy curds that don't knit well into a block. I suspect you might have this problem. Also if drained fast in cool environment. The tip hanging cheese INSIDE the glass pitcher slows cooling.
hmm..we'll think about putting homemade mozzarella on our list to do. Rennet is a natural occurring enzyme found in the stomach lining of cows. It is used to make many different varieties of cheese. For vegetarians, vegetable rennet is also now available.
You did not wash the paneer to take out the lemon juice, it would taste sour. You have to do the video up again showing that the paneer has to be washed before being pressed in the cheese cloth.
We usually do not wash the paneer. The amount of lemon juice to the amount of whey is not that much so the flavor is almost negligible. If we are making a dessert like Ras Malai, we rinse it.
@hijklmnop36 : Towards the end of the video, Hetal mentions that you can salt the paneer and knead it like a dough and set it in a tray. That helps make cubes and makes the paneer firmer as well. If you like, you can also add in a couple of teaspoons of all purpose flour.
I am so ooooo happy that i can make the paneer and cut it into cubes now. Soo thankful toI you ladies, keep the good work up , you have turned such a blessing in home cooking.You have got so practicable ideas , i ve been always lookin for.
I am so ooooo happy that i can make the paneer and cut it into cubes now. Soo thankful to you ladies, keep the good work up , you have turned such a blessing in home cooking.You have got so practicable ideas , i va=e been always lookin for.
I love your recipes and easy to follow instructions. Would you please be kind enough to also give weights and measures for the U.K. audience as I am sometimes put-off attempting some dishes as I'm not sure of quantities. Thanks
i need you both to know how much you have inspired me, this young girl living in the indian diaspora, to cook, experiment, experience and create. thank you so much. in addition to other recipes, i tried this one and it came out great! here comes paneer tika!
Pls always record your all videos in full volume bcz some times its very low and making problem to understand what you both are saying... Its my humble request to you.... Thanks for your all recipes... Take Care
As with Chevron1920 I am also curious to know if it'd be possable to make the Paneer using Coconut Milk, like the So Delicious brand Coconut Milk made by Turtle Mountain?
As with Chevron1920 I am also curious to know if it'd be possable to make the Paneer using Coconut Milk, like the So Delicious brand Coconut Milk made by Turtle Mountain?
it seems easy to make and i will try it. can i eat it just like that without cooking with other ingredients, like the other cheese with, say, bread or crackers?
I make this very often, but i use fresh goat milk. i cube it and marinate it in olive oil with fresh herbs and sometimes garlic for at least a day. for a good breakfast cheese to have with fruit i mix sugar cinnamon and a little vanilla in while i am cooking the milk. after it is formed and cubed i toss it lightle in the sugar cinnamon mixture. My family loves it.
Hello, recently i tried paneer & also made butter paneer from your recipes... it turned out to be great.But one thing, my paneer pieces were not very firm & when i added to the curry ,some of them disintegrated.Can u plz let me know as to wht i shud do to hav a firm cubed paneer. Thanx
First, you have to make sure that as much whey as possible is drained out of the paneer. Next, you can knead the paneer like dough and then press it down in a baking sheet. After chilling for about an hour, you can cube it. Also, adding a tbsp of all purpose flour (maida) while kneading will make the paneer hold shape even better.
Last time i made panner in same way u told here... bt it is not sticking together.. i want to make a circular shape of panner.. ...which i am not able to do that.. when i made ciruclar shape... n use it to some vegitable or desert.. circular shape breaks out
We used 1/4 cup of lemon juice for 8 cups of milk. To prevent the paneer from falling apart, it must be kneaded well (by hand or food processor) and then formed to desired shape.
Glad you liked the recipe. We are cooking for ourselves, not a restaurant. We don't see the need to use gloves. Would you use gloves in your own kitchen?
@monroerani are u an idiot on which cooking show in the history of cooking shows have u seen anyone where gloves do u wear gloves your comment has got to be one of the top ten dumbest comments ive ever seen.
@monroerani BTW a recent study has proven gloves make no difference and may be more unhygienic and also they are cooking as they say in their own kitchen..
wow ladies you are doing such a good job i love all your recipes.. great presenting i just made the paneer and it is awesome!! IT MELTS IN THE MOUTH!! even my mum in law gave a thumbs up : ) thanks so much.x now im getting confident and adventurous and im going to make the homemade yogurt!!!! x good luck you both deserve it x
appreciate you taking the time off to reply...we all have so many health concerns these days.. I have heard of Low fat Paneer... just curious if you would know how thats' done?
Vinegar and Lemon Juice both have their pros and cons:
Vinegar is cheaper but lemon juice most people have at home and vinegar is made by fermentation (some are opposed to that and consider that it has alcoholic properties) and for some, one can get the vinegar after taste.
Lemon Juice, like we said is/can be more expensive and it can be cumbersome to squeeze out juice when you have to make a big batch :(
Thank you so much what a wonderfully easy to follow video! I'm looking forward to making paneer! I wonder if it can be made with goat's milk instead...?
Thank you for your very clear and easy to follow directions. I was searching for a recipe for making cottage cheese, but this is far better :-) And I appreciate hearing HOW to use paneer once it is ready, as I'm not familiar with it. Well done!
hi, I followed your directions with 1 gallon of whole milk and 1/2 cup lemon juice but it did not cuddle as is should be. Can you please tell me the reason.
The milk has to be a good rolling boil before adding the lemon juice (vinegar can also be used). For unknown reasons, sometimes it takes more lemon juice...keep pouring until the milk separates.
Thank you for your reply. I used fresh lemon juice 1/2 cup. Today i am trying with bottled juice, as per your vedio and i will post the result. Once again, thanks for your wonderful way of explaining.
Is paneer always cooked cubed? Some restaurants make a soupy version of Saag Paneer. I love this but someone said if it is soupy it is not paneer. Is it possible to get paneer to melt like cheddar cheese?
Depending on the dish, paneer can be cubed, crumbled, fried, sauteed, boiled, etc. Generally speaking, Saag or Palak Paneer will have cubed paneer. Maybe the version you had used crumbled paneer. Paneer will not melt like other cheeses.
HEY! Many Indian problem came from stupid traditional . We indians can make our country better(modern), if we can stop the old traditional and his stupid stroys. Dont fight for your religion instead fight for your nation. Religion don't unite india! The fact is thinking rational. We need a change of mindset in indian people! Indian tv shows are shit like the Indian government.They do not anything to educate the indians.The only hope is a strong indian economy! Copy paste!
hello !! Just wanted to know, to make 200 grams of paneer - how much milk would i need? How many grams is the paneer made in your video? Thanks a lot Hetal & Anuja !!
Hello, I was wondering don't you have to wash the paneer before draining it? I always thought that all the flavour of the lemon needs to come out in order to use it in sweet dishes. Please can you help me? Thanks for your vid btw.
Yes, tofu can be substituted for paneer in mutter paneer. You can stir fry extra firm tofu in a little oil and add it in. Though it will look very similar to paneer, the taste and texture will be different.
Is it ok for me to add a tablespoon of salt to the paneer while boiling to give some flavor , rather than adding after draining?. I dont trust myself to knead it in and reshape
Hey guys! I made this paneer today to use in your Butter Paneer recipe but the paneer started falling apart when cooked. Store bought paneer doesn't crumble. So how do I make sure this paneer doesn't crumble when cooked?
Thanks for these recipes. Butter paneer tasted yummy and this fresh paneer is so smooth and delicious!
If you knead the paneer (almost like dough) or run it through the food processor and then press it into a baking sheet and cut into pieces, it will hold up. Also, adding a Tbsp of all-purpose flour helps to bind it.
Hi. I've heard of using buttermilk to curdle the hot milk instead of using lemon or vinegar. Have you tried it that way? They used 1 gal (4 L) whole milk & 1quart (1 L) buttermilk, followed by more or less the same instructions.
A lot of times yogurt or buttermilk is used to seperate the milk and there are a few pros and cons to it.
Pros:
The paneer will be very mild and will not have any hint of sourness to it...very smooth. This method is great when you are making paneer for desserts.
Cons:
A LOT of buttermilk and yogurt has to be used to seperate the milk....so it 'feels' a little wasteful:( Also, the yogurt/buttermilk needs to be a little sour otherwise it wall not curdle.
We have heard of people using soy milk but not rice or almond milk. You would need a milk that you are able to separate the fat from the whey. Not sure if rice or almond would do that.
Use 1/4 cup lemon juice per 1/2 gallon milk (8 cups). Be sure the milk has come to a rolling boil before adding the lemon juice. You should use fresh milk -- not milk that is about to go bad.
First of all tahnk u fr d video.. i saw ur video n tried to make paneer but i added some lemon after the milk came to a boil but its still not separated and i kept it on the flame for like more than 10mins but it still is not separating..ny idea wts wrong with it?
A great way to make cheese. I make the same but I add sundried tomatos, basil and salt after the pouring off the whey. I ahve also added green olives and garlic and black olives to make a great cheese also. I will try lemon juice for the flavor. Great video!
Hey Anuja and Hetal, I tried making it and it turned into keema(beef) like shape. it wasn't hard and round. I couldnt get the paneer into any shape. I used whole milk and vinegar. unfortunately, I had to trash it before my mom came home. How long am i suppose to boil the milk for and how much lemon/vinegar do I need?
You can add the lemon juice as soon as the milk comes to a slightly rolling boil. The milk will separate almost instantly. To get soft paneer, it helps to drain the hot whey off quickly and rinse with some cold water. Even if the texture of the paneer is crumbly, you can knead it like dough to smooth it out (a food processor works great too). Please don't throw it out next time.
The problem isn't with your voice, it's just a bad audio recording. If you don't want to invest in a better quality mic you can just have your video editor boost the audio gain in post production and add a compressor. This will improve the quality a lot. Great video other than that!
No the cheese is made with the fat in the milk, skim doesn't have any fat at all. That's the part that clumps together that they strain away from the whey.
Note: when processing skim milk, they actually skim (scrape sorta) all the fat from the top of the milk before homogenizing it. Hints the name skim milk. I thought it was interesting :-S
I saw your other video on yogurt and wanted to see how to make cheese India-style. BTW, thanks a lot for the link to the detailed recipe, it helps a lot!
I just made this. It works and tastes great. However it came out a little crumbly around the edges. Yours looked so smooth, even on the outside. Did I do something wrong?
To get really smooth paneer, after all the water has drained out (while hanging), you can knead it like dough until it becomes very smooth. You can also do this kneading step in a food processor (time saver). Once kneaded, flatten it out into a baking sheet and refrigerate for 1 hour. Then, cut to desired cubes. You can also add maida (all purpose flour - about 1 Tbsp per gallon of milk) to the paneer while kneading. This will help to hold it's shape and prevent it from falling apart.
Hey is it ok if i use a muslin colth will that work? It's a thin kitchen colth used to strain bouquetgarni but i have no clue what is a bouquetgarni! so will that work? tnx!
Wow thank you so much now i know what paneer is this video is great! i always was wondering what it was then i found it was homemade cheese i'm like awsome i always wanted to make homemade cheese! thanks agian!
I thought this was called Fromage Blanc?
DJKJSeph 1 week ago
I tried this out as shown. But the amount of paneer I got at the end was lesser than that you have in the video. What am I doing wrong. After I added the lemon I continued boiling it for around 5 to 7 minutes. Do I need to boil it more?
shajahify 2 months ago
@shajahify : Once you add the lemon/lime juice and the milk starts separating, turn off the flame and allow the paneer and whey to rest for 5 min and then drain.
As for the amount of paneer - did you use full fat milk or reduced fat...? That also determines the amount of paneer...
ShowMeTheCurry 1 month ago
Wow, God bless you both for sharing with us your recipes! I love them all!
kubraelyas1 2 months ago
so is paneer the same as mozarella cheese?I like your demos. Very easy to follow. Are you living in USA. I wouldnt say that its Wysteria Lane though?
draoicht22 3 months ago
@draoicht22 Paneer is not the same as mozzarella. Look up both on Wikipedia for reasonably good descriptions.
thomasbonasera 3 weeks ago
thank you so much for making this video! me and my mother found this to be very helpful, we are planning on making paneer tonight.
I'm so glad I found your channel, Indian food is my favourite and we love making it at home.
monroevampire 3 months ago
can i use UHT treated milk (which is usually available as `Milk Pack` in the market)?
fairrypotter 4 months ago
@fairrypotter : We have never tried it. We suggest you try just a bit and experiment. Let us know the outcome.
ShowMeTheCurry 4 months ago
"Paneer" is derived from the Turkish word peynir, which means cheese.
Metsada007 4 months ago
@Metsada007 : Great info. Thanks!
ShowMeTheCurry 4 months ago
@ShowMeTheCurry
I was trying to figure out why you thanked me :) you are probably referring to my comment on peyni /paneer. Anyway, I'm sure I would like Indian food, despite the fact that our own Turkish / Ottoman cuisine is extremely diverse and delicious. I like strong flavors so Indian food seems perfect for me. I have never had authentic Indian food, but I certainly want to try some recipes.. especially butter chicken is on my mind constantly but somehow I still haven't tried making it.
Metsada007 4 months ago
@Metsada007 : Yes, I was thanking for the info on the paneer :)
Also, you shd try Indian food, it is similar (strong and bold flavors) like Turkish but different :)
ShowMeTheCurry 4 months ago
At 5:05 in this video she says that the Whey, that is collected from draining the Curds can be used in Vegetarian Soups! EXCUSE ME? Am I the only one that sees how using Whey from COWS MILK might pose a problem for a Vegetarian Dish.
digmatology 4 months ago
@digmatology : If you are a vegan, yes, paneer will be a problem, but for vegetarians, it is OK. There are vegans and there are vegetarians... this is for vegetarians :)
ShowMeTheCurry 4 months ago
impressed... this was better than everybody elses... :)
1144hummer 6 months ago
can i use tea filter cloth instead?
prettydoll10 6 months ago
@prettydoll10 : Yes, it works well.
ShowMeTheCurry 6 months ago
@prettydoll10 Hi, Manuja and Hetal. I don't like the idea of using a men's handkerchief. It doesn't sound good that I'm mixing in somebody's mucus in with the paneer. :)
For those who don't want to go through the trouble of making paneer, you can buy it at your local grocery store under the name of "whole milk cheese". Several manufacturers make it such as LaLa.
ninjacops100 5 months ago
Comment removed
vidhuma20 6 months ago
would this recipe still work if i substitute cows milks for rice or soya milk
EmpressKarah 7 months ago
@EmpressKarah : Paneer is the fat from the milk and we don't think you can make it from Soy or Rice Milk. You are better off buying and using Tofu instead.
ShowMeTheCurry 6 months ago
How long do you knead it? Is there a specific texture you should be looking for when you're done kneading?
lazydreamereyes 7 months ago
@lazydreamereyes
You can knead it until all the crumbles disappear and the texture is like that of dough.
ShowMeTheCurry 7 months ago
Would this work with Slim milk? Or do I need to use full fat milk?
Thanks
Thomasnigga 8 months ago
@Thomasnigga : It would but since majority of the fat from skim milk has been already removed, it will yield less and the texture will be different as well.
ShowMeTheCurry 8 months ago
A tip for using the whey from the paneer (or other uncultured cheese) is to reduce the whey in large open pan on mod heat...then strain (you will get a small amt of grainy curd ie) ricotta as a byproduct). Cool whey, freeze into cubes or blocks to use in soup, stocks and sauces. I like to eat the tiny amount of "ricotta" from the 2nd straining of the whey. Whey is great to add to smoothies and yeast breads also...OR put into compost bin if you don't want to use. Don't pour it down drain!
tangrene 8 months ago
You two women rock! Thank you for all your help. I'm so happy to have found your videos.
boolena 8 months ago
GOD the accent is so sexy, so is the perfect english.... welll time to make some paneer. first time here it goes.
cockfight420 9 months ago
i guess i didnt knead it right as it crumbled in the stwe, but tasted good anyways mmmm
stuffstuffstuffyay 11 months ago
@stuffstuffstuffyay
If you have trouble kneading, you can use a food processor.
ShowMeTheCurry 11 months ago
@ShowMeTheCurry Thanks! I will def do that next time, and next time i will make the naan good too, this time it was a disaster- my yeast didnt work :( well it was 2007 yeast so prob that, also i forgot the sugar! duh
stuffstuffstuffyay 11 months ago
Hi,
please tell me how gram of paneer i will get i half gallon milk.....'cos i will be having guests this sunday...besides, can i refridgerate fro 3-4 days or should i prepare paneer the day before..
Thanks in advance.
aishphysics 1 year ago
@aishphysics
Half gallon of whole milk will produce approximately 300 grams of paneer. Yes, you can refrigerate it for a few days.
ShowMeTheCurry 1 year ago
@ShowMeTheCurry : Hi this is Naina- FIRST OF ALL THANK YOU SOOO MUCH FOR ALL VIDEOS!!
You guys have been such a great help/inspiration and I have followed your videos since I came to USA few months back. I tried making paneer, something went wrong in last step or I dont know what happened, It is very brittle, it didnt form into one solid piece of cake, its breaking apart , please tell me what to do.. thanx, u guys rock..
sunayanapsyko 11 months ago
@sunayanapsyko
You can knead the paneer like dough (or run for a few minutes in a food processor). This will break apart the crumbles and make it smooth. Then you can flatten it out in a pan or dish, let it rest in the fridge for 1 hour and cut into pieces.
ShowMeTheCurry 11 months ago
@ShowMeTheCurry @ShowMeTheCurry : Hi this is Naina- FIRST OF ALL THANK YOU SOOO MUCH FOR ALL VIDEOS!!
You guys have been such a great help/inspiration and I have followed your videos since I came to USA few months back. I tried making paneer, something went wrong in last step or I dont know what happened, It is very brittle, it didnt form into one solid piece of cake, its breaking apart , please tell me what to do.. thanx, u guys rock
sunayanapsyko 11 months ago
@sunayanapsyko One thing I would like to mention is that milk that is ULTRA-PASTURIZED (should be labeled as such in US markets) has NOT worked well in my kitchen...and I have made this cheese for 30+ years so I noticed issues when ultra pasteurized came on market. It produces LOW yield of curds, small grainy curds that don't knit well into a block. I suspect you might have this problem. Also if drained fast in cool environment. The tip hanging cheese INSIDE the glass pitcher slows cooling.
tangrene 8 months ago
thanks for showing us how to make this.
therapeutics23 1 year ago
Hi,
Thanks for prompt reply. In India (New Delhi) rennet is not easily available. Please also tell us how to make homemade rennet ( vegetarian )?
YOUR PRESENTATION AND RECIPES ARE AMAZING! We LOVE it.
Big Thanks!
Harsh
harsh9767 1 year ago
hi, please tell us how to make mozzarella cheese for pizza. And what is rennet?
harsh9767 1 year ago
@harsh9767
hmm..we'll think about putting homemade mozzarella on our list to do. Rennet is a natural occurring enzyme found in the stomach lining of cows. It is used to make many different varieties of cheese. For vegetarians, vegetable rennet is also now available.
ShowMeTheCurry 1 year ago
hi guys, its so good watching ur recipes. can u show me how to make dabeli...the gujrati snack.
jananisita 1 year ago
@jananisita
Its on our list!
ShowMeTheCurry 1 year ago
You did not wash the paneer to take out the lemon juice, it would taste sour. You have to do the video up again showing that the paneer has to be washed before being pressed in the cheese cloth.
veiledcritic 1 year ago
@veiledcritic
We usually do not wash the paneer. The amount of lemon juice to the amount of whey is not that much so the flavor is almost negligible. If we are making a dessert like Ras Malai, we rinse it.
ShowMeTheCurry 1 year ago
is paneer similar to cottage cheese or riccota? i have never had it before.
pheonixphire 1 year ago 2
@pheonixphire yes its very similar
chrissiemoda 1 year ago
@pheonixphire
It is similar to ricotta as it does not melt when heated.
ShowMeTheCurry 1 year ago
... men's handkerchief is a good substitute for muslin cloth, thanks :))
celestialbull 1 year ago
thanks very mach
I will never have to buy paneer at the store again.
goodday861 1 year ago
Thanks :-)
salli2030 1 year ago
Thank you so much for the video, I'm not in India now, I'm in Finland and I just cant find any paneer. But I'm going to try making this.
debashri27 1 year ago
That was very nice and it seems very easy to make. I'm going to try it!
Have you taught yet how to make tofu? I'd love to learn. Thanks
Redl16 1 year ago
That was very nice and it seems very easy to make. I'm going to try it!
Have you taught yet how to make tofu? I'd love to learn. Thanks
Redl16 1 year ago
i hav one doubt ,will not they break iand get powdered wen u make paneer............sabjis
will they remain firm..as market sold ones.............iam really in a dilemma?
hijklmnop36 1 year ago
@hijklmnop36 : Towards the end of the video, Hetal mentions that you can salt the paneer and knead it like a dough and set it in a tray. That helps make cubes and makes the paneer firmer as well. If you like, you can also add in a couple of teaspoons of all purpose flour.
ShowMeTheCurry 1 year ago
@ShowMeTheCurry how much dose half gallon of milk is...i mean how many liters????plzz reply
ilovecraft123 1 year ago
@ilovecraft123 : Sorry about the late response! 1 gallon is 3.75 liters.
ShowMeTheCurry 1 year ago
What a great trick for hanging cheese! You should see what I tried to do before watching this. (The faucet over the sink was one idea!)
Powsser 1 year ago
This has been flagged as spam show
I am so ooooo happy that i can make the paneer and cut it into cubes now. Soo thankful toI you ladies, keep the good work up , you have turned such a blessing in home cooking.You have got so practicable ideas , i ve been always lookin for.
kamalk1000 1 year ago
Hi,
I am so ooooo happy that i can make the paneer and cut it into cubes now. Soo thankful to you ladies, keep the good work up , you have turned such a blessing in home cooking.You have got so practicable ideas , i va=e been always lookin for.
kamalk1000 1 year ago
I love your recipes and easy to follow instructions. Would you please be kind enough to also give weights and measures for the U.K. audience as I am sometimes put-off attempting some dishes as I'm not sure of quantities. Thanks
janemarten100 1 year ago
@janemarten100 : Thanks for you feedback,. This is an older video, in the newer videos we try and make an effort to do that :)
ShowMeTheCurry 1 year ago
Hi
I tried the paneer anc was successful but its not so soft. its very dry. what could be the possible reason?
i used half cream milk. do you thats the reason?
downmlane 1 year ago
@downmlane : the more fat, the more soft and creamy the paneer!
ShowMeTheCurry 1 year ago
Very nice. What a useful thing to know!
cbkidder 1 year ago
i need you both to know how much you have inspired me, this young girl living in the indian diaspora, to cook, experiment, experience and create. thank you so much. in addition to other recipes, i tried this one and it came out great! here comes paneer tika!
Chubbified23 1 year ago
@Chubbified23
Thank you so much!
ShowMeTheCurry 1 year ago
1. if we store it in a fridge do we have to put it in a water bowl and isn't paneer absorb water when it is in water bawl?
2. can we add salt to the milk before boiling?
3. is a cup = 237 ml
thanx a lot... you two are great... :-))) show us more curries :-) have a nice day!!!
thilinigunasekara87 1 year ago
@thilinigunasekara87
1. Yes, you can store it in water (will not absorb once it has been pressed) or you can wrap it tightly in plastic wrap in keep it in a ziploc bag.
2. If you add salt before boiling it will all go away with the whey. It is better to add later.
3. Yes, one standard 8 ounce cup is equal to 237 ml.
ShowMeTheCurry 1 year ago
Pls always record your all videos in full volume bcz some times its very low and making problem to understand what you both are saying... Its my humble request to you.... Thanks for your all recipes... Take Care
ysomesh4u 1 year ago
@ysomesh4u
This is one of our older videos. We have since acquired new sound equipment. Hopefully you'll catch some of our newer videos.
ShowMeTheCurry 1 year ago
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As with Chevron1920 I am also curious to know if it'd be possable to make the Paneer using Coconut Milk, like the So Delicious brand Coconut Milk made by Turtle Mountain?
Mscheveous 1 year ago
As with Chevron1920 I am also curious to know if it'd be possable to make the Paneer using Coconut Milk, like the So Delicious brand Coconut Milk made by Turtle Mountain?
Mscheveous 1 year ago
thank you. it is not very different from making mozzarella. I will never have to buy paneer at the store again.
bassbugg7 1 year ago
wheys with milk! lovely.
nelumvila 1 year ago
Hai (: Can we use a tea drainer cloth?
ibihachu 1 year ago
Great receipe, i will try to make and hope come with same result as in video.
nrakesh 1 year ago
it seems easy to make and i will try it. can i eat it just like that without cooking with other ingredients, like the other cheese with, say, bread or crackers?
HKSaimuimui 1 year ago
@HKSaimuimui
Paneer really doesn't have a lot of flavor on it's own so you really need to add it into something or add some flavors to it.
ShowMeTheCurry 1 year ago
I wonder if you can make this with soy or coconut milk. I'm guessing not. But I'm gonna try it anyway!
chevon1920 1 year ago
I make this very often, but i use fresh goat milk. i cube it and marinate it in olive oil with fresh herbs and sometimes garlic for at least a day. for a good breakfast cheese to have with fruit i mix sugar cinnamon and a little vanilla in while i am cooking the milk. after it is formed and cubed i toss it lightle in the sugar cinnamon mixture. My family loves it.
acresofhopefarm 1 year ago
I'm richer with knowledge from you. Thank you so very much!
ndlz1 1 year ago
Hi Anuja and Hetal,
Does it matter if I use lime juice instead of lemon ? and if so, same quantities ?
kushlanim 1 year ago
@kushlanim : You can use Lime Juice instead of Lemon Juice and the same quantity.
ShowMeTheCurry 1 year ago
@kushlanim I’m in the Philippines so used Calamansi, worked very well. Thanks lady's!
peeweethe1st 1 year ago
Hello, recently i tried paneer & also made butter paneer from your recipes... it turned out to be great.But one thing, my paneer pieces were not very firm & when i added to the curry ,some of them disintegrated.Can u plz let me know as to wht i shud do to hav a firm cubed paneer. Thanx
himy27 1 year ago
@himy27
First, you have to make sure that as much whey as possible is drained out of the paneer. Next, you can knead the paneer like dough and then press it down in a baking sheet. After chilling for about an hour, you can cube it. Also, adding a tbsp of all purpose flour (maida) while kneading will make the paneer hold shape even better.
ShowMeTheCurry 1 year ago
i thought of making some but now i learned it uses a lotof milk
supervegeta898 1 year ago
Thanks for this video.
I would like to know the ratio of milk and lemon.
Last time i made panner in same way u told here... bt it is not sticking together.. i want to make a circular shape of panner.. ...which i am not able to do that.. when i made ciruclar shape... n use it to some vegitable or desert.. circular shape breaks out
can u please tell me what is mistake in tht..!
ashwinidh07 1 year ago
@ashwinidh07
We used 1/4 cup of lemon juice for 8 cups of milk. To prevent the paneer from falling apart, it must be kneaded well (by hand or food processor) and then formed to desired shape.
ShowMeTheCurry 1 year ago
Used your Paneer recipe, was surprised how much paneer I ended up with. Thanks
Sachmomaru 1 year ago
Thanks for teaching Paneer recipe. But it will be great if you guys use gloves during process.
monroerani 1 year ago
@monroerani
Glad you liked the recipe. We are cooking for ourselves, not a restaurant. We don't see the need to use gloves. Would you use gloves in your own kitchen?
ShowMeTheCurry 1 year ago 19
@monroerani are u an idiot on which cooking show in the history of cooking shows have u seen anyone where gloves do u wear gloves your comment has got to be one of the top ten dumbest comments ive ever seen.
tristar1215 1 year ago
@monroerani do you wear gloves when cooking food in your very own kitchen??
m4yh3m121 1 year ago
@monroerani BTW a recent study has proven gloves make no difference and may be more unhygienic and also they are cooking as they say in their own kitchen..
ryan110001 1 year ago
I like it. Thank you for publishing this video, it helps me much.
goodsign8 1 year ago
wow ladies you are doing such a good job i love all your recipes.. great presenting i just made the paneer and it is awesome!! IT MELTS IN THE MOUTH!! even my mum in law gave a thumbs up : ) thanks so much.x now im getting confident and adventurous and im going to make the homemade yogurt!!!! x good luck you both deserve it x
moonlighttz 1 year ago
appreciate you taking the time off to reply...we all have so many health concerns these days.. I have heard of Low fat Paneer... just curious if you would know how thats' done?
Shwank70 1 year ago
What are the pros and cons of using 2% milk/skimmed milk opposed to whole milk ?
Shwank70 1 year ago
@Shwank70
Paneer is basically milk fat. The higher the percent of fat in the milk, the more paneer it will yield.
ShowMeTheCurry 1 year ago
great job im gonna try that some time ;P
lyriclover98 1 year ago
thats very similar to arabic baladi cheese
istiiizzz 1 year ago
venigar is the better than lemon juice
najimsalman 1 year ago
Vinegar and Lemon Juice both have their pros and cons:
Vinegar is cheaper but lemon juice most people have at home and vinegar is made by fermentation (some are opposed to that and consider that it has alcoholic properties) and for some, one can get the vinegar after taste.
Lemon Juice, like we said is/can be more expensive and it can be cumbersome to squeeze out juice when you have to make a big batch :(
Both do the same so use what works for you :)
ShowMeTheCurry 1 year ago
please can u tell about how much to add the lemon juice???? because whenever i add, kind of cheese flakes are formed and not proper paneeer
cazzyjoe 1 year ago
We have the exact recipe on our website:
ShowMeTheCurry(dot)com
with all the exact measurements :)
ShowMeTheCurry 1 year ago
One more question!! Sorry! Is it important to use a stainless steel/non-reactive pot?
Cheers & Blessings,
Christine Rogers
patrick95350 2 years ago
No, the pot will not matter. We just prefer using a stainless steel pot.
ShowMeTheCurry 2 years ago
Thank you so much what a wonderfully easy to follow video! I'm looking forward to making paneer! I wonder if it can be made with goat's milk instead...?
patrick95350 2 years ago
I just am very fond of the soft goat's milk 'farm/homemade' style cheese so I was wondering! :-)
patrick95350 2 years ago
We have never tried making paneer with goat's milk, but it should work. The milk basically has to be able to separate (fat and whey).
ShowMeTheCurry 2 years ago
You ladies are too cute! Thank you so much for such an informative video!
ArgentinaX 2 years ago
Thank you for your very clear and easy to follow directions. I was searching for a recipe for making cottage cheese, but this is far better :-) And I appreciate hearing HOW to use paneer once it is ready, as I'm not familiar with it. Well done!
writergrrrl48 2 years ago
Made paneer last night, it was delicious and came out perfectly according to your instructions. Am making more tonight. thanks!
writergrrrl48 2 years ago
Lovely, and the paneer looks pretty good too.
Macombdag 2 years ago
Wonderful video and i love to see your videos whenever i am making Indian dishes
SuperKitchenqueen 2 years ago
hi, I followed your directions with 1 gallon of whole milk and 1/2 cup lemon juice but it did not cuddle as is should be. Can you please tell me the reason.
SuperKitchenqueen 2 years ago
was it fresh squeezed?
sutcliff1 2 years ago
The milk has to be a good rolling boil before adding the lemon juice (vinegar can also be used). For unknown reasons, sometimes it takes more lemon juice...keep pouring until the milk separates.
ShowMeTheCurry 2 years ago
Thank you for your reply. I used fresh lemon juice 1/2 cup. Today i am trying with bottled juice, as per your vedio and i will post the result. Once again, thanks for your wonderful way of explaining.
SuperKitchenqueen 2 years ago
Is paneer always cooked cubed? Some restaurants make a soupy version of Saag Paneer. I love this but someone said if it is soupy it is not paneer. Is it possible to get paneer to melt like cheddar cheese?
gautreau123 2 years ago
Depending on the dish, paneer can be cubed, crumbled, fried, sauteed, boiled, etc. Generally speaking, Saag or Palak Paneer will have cubed paneer. Maybe the version you had used crumbled paneer. Paneer will not melt like other cheeses.
ShowMeTheCurry 2 years ago
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Atheist4india 2 years ago
hello !! Just wanted to know, to make 200 grams of paneer - how much milk would i need? How many grams is the paneer made in your video? Thanks a lot Hetal & Anuja !!
ssonys 2 years ago
Hello, I was wondering don't you have to wash the paneer before draining it? I always thought that all the flavour of the lemon needs to come out in order to use it in sweet dishes. Please can you help me? Thanks for your vid btw.
Redvixen511 2 years ago
Yes, you can rinse the paneer but really, the amount of lemon is negligible and usually just drains off in the whey.
ShowMeTheCurry 2 years ago
hello!
this is such a silly question, i know, but i'm new to indian food
i was wondering what i could use to replace the paneer in mutter (i heard i could use tofu, but i'm not sure what kind or if that is even correct!)
hensonfreak 2 years ago
Yes, tofu can be substituted for paneer in mutter paneer. You can stir fry extra firm tofu in a little oil and add it in. Though it will look very similar to paneer, the taste and texture will be different.
ShowMeTheCurry 2 years ago
Is it ok for me to add a tablespoon of salt to the paneer while boiling to give some flavor , rather than adding after draining?. I dont trust myself to knead it in and reshape
aquampool 2 years ago
You could add the salt in the milk, but it is difficult to gauge how much to put as a lot of it will be lost in the whey.
ShowMeTheCurry 2 years ago
Could I use this homemade cheese to make cheese cake?
Those commercial cheese are very fatten.
rosehouse32 2 years ago
We've never tried cheese cake with paneer however, paneer would not be a low fat option.
ShowMeTheCurry 2 years ago
Can you use a lower fat cows milk like 2 percent or 1 percent? Very nice video btw.
tomara1973 2 years ago
Paneer is actually milk fat so the lesser fat milk you use, the lesser the quantity of paneer it will yield.
ShowMeTheCurry 2 years ago
Hey guys! I made this paneer today to use in your Butter Paneer recipe but the paneer started falling apart when cooked. Store bought paneer doesn't crumble. So how do I make sure this paneer doesn't crumble when cooked?
Thanks for these recipes. Butter paneer tasted yummy and this fresh paneer is so smooth and delicious!
hrithikzgirl83 2 years ago
If you knead the paneer (almost like dough) or run it through the food processor and then press it into a baking sheet and cut into pieces, it will hold up. Also, adding a Tbsp of all-purpose flour helps to bind it.
ShowMeTheCurry 2 years ago
That was a great tutorial with really helpful tips. Thanks for posting!
jbebanfrance 2 years ago
Hi. I've heard of using buttermilk to curdle the hot milk instead of using lemon or vinegar. Have you tried it that way? They used 1 gal (4 L) whole milk & 1quart (1 L) buttermilk, followed by more or less the same instructions.
leiatyndall 2 years ago
A lot of times yogurt or buttermilk is used to seperate the milk and there are a few pros and cons to it.
Pros:
The paneer will be very mild and will not have any hint of sourness to it...very smooth. This method is great when you are making paneer for desserts.
Cons:
A LOT of buttermilk and yogurt has to be used to seperate the milk....so it 'feels' a little wasteful:( Also, the yogurt/buttermilk needs to be a little sour otherwise it wall not curdle.
Hope this helps...
ShowMeTheCurry 2 years ago
paneer is like ricotta
jpopcurrymusic 2 years ago
Hi there. I was wondering how much paneer you get from half a gallon of milk, and how many this serves.
Thank you!
squeakyjoe 2 years ago
yeah can I use soymilk, almond milk or rice milk instead? I'm trying to cut off the dairy.
HijabulousTV 2 years ago
We have heard of people using soy milk but not rice or almond milk. You would need a milk that you are able to separate the fat from the whey. Not sure if rice or almond would do that.
ShowMeTheCurry 2 years ago
can I substitute rice drink rather than milk?
navarr2s 2 years ago
Sorry, we have never tried rice milk. If you try it, we'd love to hear your feedback.
ShowMeTheCurry 2 years ago
i just added a little bit more lemon and it finally split a littl..i strained it bt its nt at all good..:(
wt proportion of lemon is to be used.. and is it imp to use the milk thats about to go bad?
rash030 2 years ago
Use 1/4 cup lemon juice per 1/2 gallon milk (8 cups). Be sure the milk has come to a rolling boil before adding the lemon juice. You should use fresh milk -- not milk that is about to go bad.
ShowMeTheCurry 2 years ago
Hi,
First of all tahnk u fr d video.. i saw ur video n tried to make paneer but i added some lemon after the milk came to a boil but its still not separated and i kept it on the flame for like more than 10mins but it still is not separating..ny idea wts wrong with it?
Thanks!!
rash030 2 years ago
A great way to make cheese. I make the same but I add sundried tomatos, basil and salt after the pouring off the whey. I ahve also added green olives and garlic and black olives to make a great cheese also. I will try lemon juice for the flavor. Great video!
orbcportland 2 years ago
Very interesting...we'll have to try the sundried tomatoes, garlic and olives. It sounds delicious!
ShowMeTheCurry 2 years ago
Hey Anuja and Hetal, I tried making it and it turned into keema(beef) like shape. it wasn't hard and round. I couldnt get the paneer into any shape. I used whole milk and vinegar. unfortunately, I had to trash it before my mom came home. How long am i suppose to boil the milk for and how much lemon/vinegar do I need?
yorkgal20 2 years ago
You can add the lemon juice as soon as the milk comes to a slightly rolling boil. The milk will separate almost instantly. To get soft paneer, it helps to drain the hot whey off quickly and rinse with some cold water. Even if the texture of the paneer is crumbly, you can knead it like dough to smooth it out (a food processor works great too). Please don't throw it out next time.
ShowMeTheCurry 2 years ago
please increase the sound volume next time you record a video :)
tninetys 2 years ago 3
Comment removed
LalaChick30 2 years ago
Sorry, it was the voice I was born with!
Next lifetime, I promise, I'll do a better job;)
-Anuja
ShowMeTheCurry 2 years ago
The problem isn't with your voice, it's just a bad audio recording. If you don't want to invest in a better quality mic you can just have your video editor boost the audio gain in post production and add a compressor. This will improve the quality a lot. Great video other than that!
itsdonny 2 years ago
Is it possible to use skim milk ?
leilak89 2 years ago
No the cheese is made with the fat in the milk, skim doesn't have any fat at all. That's the part that clumps together that they strain away from the whey.
Note: when processing skim milk, they actually skim (scrape sorta) all the fat from the top of the milk before homogenizing it. Hints the name skim milk. I thought it was interesting :-S
abselby 2 years ago
lol
seemangelic 2 years ago
Comment removed
namratavyas 2 years ago
We've never tried it but would imagine that all the saltiness might go away in the whey.
ShowMeTheCurry 2 years ago
looks great
kadaejam 2 years ago
sound is inaudible for almost all the videos... please take care of that
00206508 2 years ago
I saw your other video on yogurt and wanted to see how to make cheese India-style. BTW, thanks a lot for the link to the detailed recipe, it helps a lot!
MrSaladDressingCom 2 years ago 2
I am high as hell as I watch this...mmm I wish I could cook (or had a decent Indian take out nearby)...
brainjesus 2 years ago 2
You CAN cook - everyone can! Give it a shot.
ShowMeTheCurry 2 years ago
great video, apart from ur cooking ,ur small tips helps a lot . u both do a g8t job. keep it up.
laxsingh 3 years ago
I just made this. It works and tastes great. However it came out a little crumbly around the edges. Yours looked so smooth, even on the outside. Did I do something wrong?
Great video. Thank you!
rustyspoone 3 years ago
To get really smooth paneer, after all the water has drained out (while hanging), you can knead it like dough until it becomes very smooth. You can also do this kneading step in a food processor (time saver). Once kneaded, flatten it out into a baking sheet and refrigerate for 1 hour. Then, cut to desired cubes. You can also add maida (all purpose flour - about 1 Tbsp per gallon of milk) to the paneer while kneading. This will help to hold it's shape and prevent it from falling apart.
ShowMeTheCurry 3 years ago
Great Video.. Paneer comes out well and the video definitely helped.
Thank you
ReverB82 3 years ago
Hey is it ok if i use a muslin colth will that work? It's a thin kitchen colth used to strain bouquetgarni but i have no clue what is a bouquetgarni! so will that work? tnx!
mlsad 3 years ago
Sure, any thin cloth will work. The weave has to be tight, not fluffy like a towel.
ShowMeTheCurry 3 years ago
Wow thank you so much now i know what paneer is this video is great! i always was wondering what it was then i found it was homemade cheese i'm like awsome i always wanted to make homemade cheese! thanks agian!
mlsad 3 years ago
Pity how little paneer one gets with so much milk though :(
Th3D0g 3 years ago
Oh wow, that's a great presentation! I'll try it very soon! Thanks :)
ronchick7 3 years ago