Recipe for homemade soft paneer from milk. Recipe for paneer made at home from scratch. Homemade paneer video recipe.
Making Paneer at home is very easy. We require just two ingredients to make homemade paneer. Milk and a souring agent. I have used vinegar as a souring agent today. The other souring agents usually used are lime / lemon juice and plain yogurt. I have used apple cider vinegar today. Even plain vinegar works fine. Use whatever you have at your home. Making paneer at home is economical and the texture is so soft and fresh. Store bought paneer has things added to it to increase shelf life. Do try at home and you will never go back to store bought paneer again. A liter of milk will yield 150-200 grams paneer depending on the fat content in the milk. Here is how to do it. Note to my non-Indian readers – The texture and taste of paneer is very similar to Ricotta Cheese. Here is the video of how to make paneer at home.
We will need a liter of milk. Full fat milk gives rich paneer. But you can also make paneer with low fat milk if you want a healthy version. Paneer made with low fat milk comes fine too.
Boil a liter of milk. Let it come to a full boil. Once it comes to a full boil, add in the vinegar and mix with a spatula. The milk will instantly curdle. The milk solids will be separated and you will be left with solids and whey water. Once the milk is curdled, remove from heat immediately. Boiling for a long time after the milk curdles makes the paneer hard. Strain on a cotton towel / muslin cloth lined colander. The milk solids and the whey gets separated. The whey water is very nutritious. You may use them while making chapati dough or add it to curries etc.. But do remember that it will be slightly sour due to the addition of the vinegar. Wash the strained paneer with water. It helps in removing the sourness from the vinegar. Pick the towel / muslin and line on a plate. Shape the towel with paneer inside so its flat on top. Add a weight on top of the cloth so the excess moisture gets removed. Note: If you will be using the paneer for making sweets like rasgulla or rasmalai, skip this step of adding weight as we need soft paneer for those recipes. You can use them right away for making sweets. Rest for 20 minutes. After 20 minutes, remove the weight and cut the cheese into cubes. Storage: You can store the paneer in the refrigerator for upto two days. I usually store the paneer in water as it remains soft even after two days. Add it to curries, paratha and enjoy!
- 1 liter milk
- 2 teaspoon vinegar
- Boil a liter of milk. Let it come to a full boil.
- Once it comes to a full boil, add in the vinegar and mix with a spatula. The milk will instantly curdle.
- Strain on a cotton towel / muslin cloth lined colander.
- Wash the strained paneer with water. It helps in removing the sourness from the vinegar.
- Add a weight on top of the cloth so the excess moisture gets removed.
- After 20 minutes, remove the weight and cut the cheese into cubes.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Basics
- Cuisine: Indian
- 1 liter milk
- 2 teaspoon vinegar
- Boil a liter of milk. Let it come to a full boil.
- Once it comes to a full boil, add in the vinegar and mix with a spatula. The milk will instantly curdle.
- Strain on a cotton towel / muslin cloth lined colander.
- Wash the strained paneer with water. It helps in removing the sourness from the vinegar.
- Add a weight on top of the cloth so the excess moisture gets removed.
- After 20 minutes, remove the weight and cut the cheese into cubes.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Basics
- Cuisine: Indian
Find it online : https://www.kannammacooks.com/homemade-paneer-make-paneer-scratch/
Kerala style Unniyappam recipe made with soaked and ground raw rice. Recipe with step by step pictures.
I have already shared the recipe of unniyappam / nei appam made with rice flour. . This version is slightly different and uses soaked and ground rice. The Kerala version has coconut and sesame seeds added to it and this recipe makes for heavenly unniyappams. We love sweets that has banana at home. My husband is a big fan of banana desserts. Here is how to do Kerala style Unniyappam.
Wash and soak the raw rice, urad dal and cardamom in water for couple of hours.
Take a mixie jar and add in the soaked and drained rice mixture. Add in the shredded coconut, jaggery, dry ginger powder (sukku) and pinch of salt. Add in two very ripe bananas. Add in a cup of water and grind to a very smooth paste. Sukku or dry ginger powder is a very important ingredient for making this Unniyappam. There is a saying in Tamil which my aunt says. சுக்குக்கு மிஞ்சிய வைத்தியமில்லை, சுப்பிரமணியனுக்கு மிஞ்சிய தெய்வமுமில்லை. It means “There is no greater medicine than dry ginger, there is no greater lord than Lord Subramanya.”
Grind to a very smooth paste. The batter should be really smooth.
Add in the ghee, sesame seeds and baking soda. Usually black sesame seeds are used for this recipe. I have used white sesame today. Mix the batter well to combine.
This batter need not be fermented. Unniyappams can be made right away. The batter need to be of flowing consistency. Easily pourable. Heat the paniyaram pan until hot. Add a big teaspoon of oil or ghee in each of the mold. Be generous with the oil or ghee. You will need to keep the flame on low as the unniyappams brown very fast due to the bananas and jaggery. So cook on a low flame. Ladle out the batter in the paniyaram scoop.
Turn the appam when golden using a paniyaram stick and cook on both sides till golden.
Super hot and crisp appams are ready! These appams can be stored for upto two days.
- Measurements used 1 cup = 240ml, 1 teaspoon = 5 ml
- 200 ml raw rice
- 2 teaspoon urad dal
- 4 cardamom
- 1/4 cup fresh shredded coconut
- 1/2 cup jaggery
- 1 teaspoon dry ginger powder (sukku)
- pinch of salt
- 2 ripe bananas
- 2 teaspoon ghee
- 2 teaspoon sesame seeds
- 1/4 teaspoon baking soda
- Oil or ghee for making appams.
- Wash and soak the raw rice, urad dal and cardamom in water for couple of hours.
- Take a mixie jar and add in the soaked and drained rice mixture. Add in the shredded coconut, jaggery, dry ginger powder (sukku) and pinch of salt. Add in two very ripe bananas. Add in a cup of water and grind to a very smooth paste.
- Add in the ghee, sesame seeds and baking soda. Usually black sesame seeds are used for this recipe. I have used white sesame today. Mix the batter well to combine.
- Heat the paniyaram pan until hot. Add a big teaspoon of oil or ghee in each of the mold.
- Ladle out the batter in the paniyaram scoop. Cook on a low flame.
- Turn the appam when golden using a paniyaram stick and cook on both sides till golden.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 2 hours
- Cook Time: 20 mins
- Category: Dessert
- Cuisine: Kerala
