How to make Malai Paneer at home. Then add milk and bring it to a boil; Keep stirring in intervals while the milk is boiling; Method for making the Paneer Once the milk come to a boil, turn of the flame and wait for a minute to let the excess heat escape. In this video, we will make a recipe of Malai Paneer, which is very easy to make. This Homemade Soft and Spongy Cottage Cheese is extremely delicious and much better than packaged better.
Most store bought Indian cottage cheese or paneer contains additives so I make my own paneer at home. Homemade paneer is much superior in taste, freshness and flavor than the store bought ones. Just add a couple of minutes to chop the onions and crush the ginger-garlic. You go for it baking barbecue How to make Malai Paneer at home proving 4 modus operandi moreover 13 including. Here you go score.
prescription of How to make Malai Paneer at home
- It's 1 litre of Milk.
- It's 100 ml of Cream.
- You need 2 - 3 tbsps of Vinegar.
- Prepare 1 cup of water Ice cold.
Paneer, a indian cheese made by curdling milk with lemon juice/vinegar. Unlike other cheese, paneer is easily made at home without any special ingredient or utensils. To make malai paneer, a small amount of cream is used in addition to the milk. Adding cream helps to increase the fat content of milk which in turn yield large quantity of paneer and stays super soft when compared to regular paneer.
How to make Malai Paneer at home separately
- In a heavy bottom pan, heat milk and cream on a medium flame. Stir occasionally to avoid burning. Once it starts boiling reduce the heat to very low..
- Gradually add vinegar and stir, milk will start curdling..
- Once milk is curdled, take it off the stove and immediately add ice cold water..
- Leave it for 2 to 3 minutes..
- Line the strainer with muslin or cheese cloth..
- Strain the curdled milk and squeeze to drain the water..
- Take an empty flat bottom plate, place a flat bottom colander upside down..
- Place the squeezed curdled milk with the cheese cloth on top of the colander..
- Cover the cheese cloth with another flat bottom plate. Put some heavy weight on the top plate..
- Leave it for 3 to 4 hours..
- Whey will be collected in the bottom plate..
- Your soft, silky and smooth malai paneer is waiting in the cheese cloth for you to uncover it….!!!.
Paneer is used in many Indian Main course dishes such as Malai Paneer, Palak Paneer, Matar Paneer. Or as a starter as Chilli Paneer, or even in sandwiches. Ingredients for making Paneer Malai kofta recipe with video & step by step photos. Originally Koftas are meatballs dunked in delicious gravy or served as kababs. In India the vegetarian version of koftas are quite popular.