How to Make Panir at Home | Panir Banane Ka Tarika. @CreateMeal
Channel: Create Meal
Date: 2023-03-02

Panir Makin at Home By @createMeal 

In this video, I'll be showing you how to make homemade panir or paneer, a soft and crumbly cheese that's commonly used in Indian cuisine. It's easy to make with just two ingredients, milk, and an acidic agent.

To start, pour a liter of whole milk into a heavy-bottomed pot and heat it over medium heat. Stir occasionally to prevent it from burning or sticking to the bottom of the pot. Once the milk starts to boil, reduce the heat to low and add 2-3 tablespoons of fresh lemon juice or white vinegar to the pot.

Stir gently and let the mixture simmer for a few minutes until the milk separates into curds and whey. If the milk doesn't curdle after a few minutes, add more lemon juice or vinegar and keep stirring until the curds form.

Next, line a colander with a cheesecloth or muslin cloth and place it over a bowl. Carefully pour the curdled mixture into the cloth-lined colander, allowing the whey to drain out into the bowl.

Gather the edges of the cloth together to form a bundle and gently squeeze out any excess whey. Then place the cheesecloth bundle with the curds in a flat plate and place a weight on top of the bundle. This will help press out any remaining whey and shape the panir.

Let the panir sit with the weight on top for at least an hour, or until it is firm enough to slice or crumble. Once the panir has firmed up, remove the weight and cheesecloth, and cut the panir into cubes or crumble it as needed.

Optionally, you can sprinkle a pinch of salt over the panir to enhance its flavor.

And that's it! Your homemade panir is now ready to use in your favorite Indian recipes. It's a simple and delicious way to add some homemade cheese to your meals. Thanks for watching!

Panir, also known as paneer, is a soft, crumbly cheese commonly used in Indian cuisine. It's easy to make at home with just two simple ingredients: milk and an acidic agent like lemon juice or vinegar.

Here's a step-by-step guide on how to make panir:

Ingredients:

1 litre of whole milk
2-3 tablespoons of fresh lemon juice or white vinegar
A pinch of salt (optional)
Instructions:

Pour the milk into a heavy-bottomed pot and heat it over medium heat, stirring occasionally to prevent it from burning or sticking to the bottom of the pot.

Once the milk starts to boil, reduce the heat to low and add 2 tablespoons of lemon juice or vinegar to the pot. Stir gently and let the mixture simmer for a few minutes.

If the milk doesn't curdle after a few minutes, add another tablespoon of lemon juice or vinegar and stir gently. Keep adding the acidic agent and stirring until the milk separates into curds and whey.

Turn off the heat and let the mixture sit for 5-10 minutes to allow the curds to fully separate from the whey.

Line a colander with a cheesecloth or muslin cloth and place it over a bowl. Carefully pour the curdled mixture into the cloth-lined colander, allowing the whey to drain out into the bowl.

Gather the edges of the cloth together to form a bundle and gently squeeze out any excess whey.

Place the cheesecloth bundle with the curds in a flat plate, and place a weight on top of the bundle. This will help press out any remaining whey and shape the panir.

Let the panir sit with the weight on top for at least an hour, or until it is firm enough to slice or crumble.

Once the panir has firmed up, remove the weight and cheesecloth, and cut the panir into cubes or crumble it as needed.

Optionally, sprinkle a pinch of salt over the panir to enhance its flavor.

Your homemade panir is now ready to use in your favorite Indian recipes, such as saag paneer, palak paneer, or paneer tikka masala. Enjoy!



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