How to make Malai Paneer at home in 10 mins

How to make Malai Paneer at home in 10 mins
AuthorAarti
RatingDifficultyBeginner

How to make Malai Paneer at home in 10 mins

Paneer also known as cottage cheese is commonly used in the Indian subcontinent. Cheena an initial form of paneer, which is more of a crumbly form and is used to make paneer burji or sweets.

Panner is mostly used in as main ingredient in many Indian vegetarian cuisines such as Malai Paneer, Shahi Paneer, Palak Paneer, Matar Paneer, panner is also used as appetizer such as Paneer Tikka, Rashmi Panner, Chilli Paneer, Cheena Panner is also used in parathas and sandwiches.

Paneer is an unaged, non-melting soft cheese made by curdling milk with lemon juice, vinegar or citric acid. Paneer is prepared by adding food with acidity to hot milk which ends up separating the curd from he whey.

Why make Malai Paneer at Home?

When there are option for paneer available in various stores then what is the need to make Malai Panner at home. Well, In India, one will get good panner on local stores, however find good and tasty panner in non asian country can be difficult. As a cook, I always prefer making paneer at home as it does not take more than 10 minutes, so start from here. Oh yes, making malai paneer at home always has advantages like:

  • Totally fresh
  • Free of preservatives
  • If you like organic food, you are use organic milk to make organic paneer
  • Homemade paneer is often Soft & delicious

Also here are good usage of whey that gets leftover when you make malai paneer or strain yoghurt:

  1. Add to Indian gravies (most indian use whey in indian curries)
  2. Add to fruit and/or vegetable juices
  3. Use to knead roti ka atta
  4. Put while making upama
  5. Use for cooking rice, veggies or pasta
  6. Can be used for baking
  7. Best used in soups
  8. Feed pets like dogs.
  9. If you wont want to use it anywhere, then best is Pour it into the plants.
  10. Rinse your hair.
  11. Whey bath is also good to soften skin.

      Scroll Down for Steps and Video on How to make Malai Paneer at home in 10 mins, you may also print this recipe and If you like my recipe or have suggestion, kindly leave comment in below section.

How to make Malai Paneer at home in 10 mins
Yields1 Serving
Prep Time5 minsCook Time10 minsTotal Time15 mins
INGREDIENTS
 2 l Full Fat Milk
 700 ml Water
 2 tbsp Vinegar Or Lemon Juice
 ½ cup Fresh Cream

METHOD
1

Mix vinegar with water

2

Boil milk on medium heat. Once the milk has come to boil lower the flame and add fresh cream and mix for 2 minutes

3

Add vinegar and water mixture and keep stirring slowly and gradually till milk solids separates. Stop the cooking procedure once the whey has separated completely.

4

Strain the whey and collect the milk solid or paneer by using a muslin cloth.

5

Wash the paneer completely with fresh water to remove the sour taste.

6

Take up plate and place paneer in the Muslin clot and place a heavy object over it to remove excess water. Keep the heavy wait for at least 1 hour

7

Soft Malai Paneer is ready.

Tips
8

Have you been throwing away leftover whey?

STOP! This liquid is loaded with natural proteins and has several health benefits! This water can be used for making soft dough for chapattis or can be used to cook dals and you can also add in gravy instead of water.

Nutrition Facts

Serving Size 1

Servings 1


Amount Per Serving
Calories 365Calories from Fat 262
% Daily Value *
Total Fat 29g45%
Saturated Fat 16g80%
Trans Fat 1g
Cholesterol 84mg29%
Sodium 916mg39%
Potassium 157mg5%
Total Carbohydrate 3.6g2%
Dietary Fiber 0g
Sugars 2.8g
Protein 22g44%

Vitamin A 20%
Vitamin C 0%
Calcium 53%
Iron 1.4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

INGREDIENTS
 2 l Full Fat Milk
 700 ml Water
 2 tbsp Vinegar Or Lemon Juice
 ½ cup Fresh Cream

Directions

METHOD
1

Mix vinegar with water

2

Boil milk on medium heat. Once the milk has come to boil lower the flame and add fresh cream and mix for 2 minutes

3

Add vinegar and water mixture and keep stirring slowly and gradually till milk solids separates. Stop the cooking procedure once the whey has separated completely.

4

Strain the whey and collect the milk solid or paneer by using a muslin cloth.

5

Wash the paneer completely with fresh water to remove the sour taste.

6

Take up plate and place paneer in the Muslin clot and place a heavy object over it to remove excess water. Keep the heavy wait for at least 1 hour

7

Soft Malai Paneer is ready.

Tips
8

Have you been throwing away leftover whey?

STOP! This liquid is loaded with natural proteins and has several health benefits! This water can be used for making soft dough for chapattis or can be used to cook dals and you can also add in gravy instead of water.

How to make Malai Paneer at home in 10 mins

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