Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, homemade paneer cheese. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set. Paneer is a type of fresh cheese, meaning you can make it and eat it right away — no aging or culturing required. It's also one of the easiest cheeses to make at home. All you need is milk, lemon juice or vinegar, and a bit of salt to season.

Homemade paneer cheese is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Homemade paneer cheese is something that I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook homemade paneer cheese using 2 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Homemade paneer cheese:

1. Make ready 1 ltr whole milk
2. Take 2 tbsp apple cider vinegar

Paneer maker can be used to get the paneer cubes. A softer version of this cheese can be substituted in some but not all recipes calling for farmer's cheese or ricotta. In the photo above, the top row is store-bought paneer, and the bottom row is homemade paneer. As you can see, the store-bought cheese is smoother, and it looks like mozzarella.

Instructions to make Homemade paneer cheese:

1. Bring milk to a boil slowly. Stir regularly to prevent it sticking to the bottom or sides of the pan.
2. As soon as it boils, remove from the heat and add the vinegar. Stir carefully. The milk will begin to curdle.
3. Allow it to sit for a few minutes to settle and split. The whey will become translucent.
4. Using a clean tea towel, cheese cloth or strong squeezible kitchen roll, line a colander or sieve and place over a bowl. Pour in the mixture.
5. Once the whey has drained away, leaving the curds, take the corners and twist. Keep twisting to remove the remaining whey. You may wish to weight down the curds to press out as much whey as possible. Shape with hands. Use as required.

In the photo above, the top row is store-bought paneer, and the bottom row is homemade paneer. As you can see, the store-bought cheese is smoother, and it looks like mozzarella. Conversely, you can see a lot of texture in the homemade version (from the curds), almost like tofu. It is a lot more crumbly when you slice into it, too. This is an easy cheese to make, so much so that it is usually made fresh daily in India.

So that’s going to wrap it up for this exceptional food homemade paneer cheese recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!