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How to make homemade Malai Paneer: A three-ingredient recipe for fresh and soft cheese
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Aaj Tak
www.aajtak.in

How to make homemade Malai Paneer: A three-ingredient recipe for fresh and soft cheese

Complaints about adulteration, disinfectants, or chemicals in commercially sold cheese are often heard in the market, and this cheese is also quite expensive. Sometimes, packaged cheese brought home for cooking turns out too hard or rubbery. If you want to cook clean and healthy food for your family, it is better to avoid buying expensive cheese from the store.

Using just three basic ingredients, you can prepare fresh, velvety, and soft Malai Paneer at home in just a few minutes. This cheese is not only delicious but also completely pure from a health perspective.

Homemade Malai Paneer:

Ingredients (only 3):

  • Whole milk — 1.5 liters
  • Fresh cream — 1/2 cup (for extra softness and richness)
  • Lemon juice or white vinegar — 2–3 tablespoons (diluted in water)

Instructions:

Pour 1.5 liters of whole milk and half a cup of fresh cream into a thick-bottomed saucepan. Heat over medium heat until boiling. Adding cream makes the cheese very soft and creamy.

As soon as the milk boils, remove the saucepan from the heat and let it rest for 2–3 minutes to allow the temperature to drop slightly. (Adding acid to boiling milk will make the cheese hard).

Now mix 3–4 tablespoons of water with lemon juice or vinegar. Gradually pour this mixture into the milk while stirring gently with a whisk. After a few seconds, the whey (water and cheese) will separate, and a greenish liquid will appear.

Immediately place a sieve over another container and line it with cotton or muslin cloth. Pour the curdled milk onto the cloth. Immediately add a little cold water to the cheese to completely neutralize the acidity of the lemon or vinegar and stop the coagulation process.

Gather the edges of the cloth into a pouch and gently squeeze out the excess liquid. Place the pouch on a flat surface (such as a cutting board or plate) and put a heavy weight on top (such as a container of water or a press). Leave it for 20–25 minutes.

After 20 minutes, remove the cloth, and your perfectly soft, airy, and dense Malai Paneer is ready. Cut it into desired pieces. To keep it fresh for a week, place it in a bowl of cold water and store it in the refrigerator.

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