Homemade Malai Paneer - Soft & Fresh Cottage Cheese Recipe - CookingShooking
Recipe Information
Malai Paneer
Cultural Context
Malai Paneer, also known as Paneer Makhani, hails from North India and is a beloved dish in Indian cuisine. It symbolizes the rich culinary heritage of Mughlai cooking, where creamy gravies and aromatic spices are celebrated. Traditionally enjoyed at festive occasions and gatherings, this dish has gained popularity worldwide, often featured in Indian restaurants. Its creamy texture and mildly spiced flavor make it a favorite among vegetarians and non-vegetarians alike.
heavy cream
🥗Healthier: Greek yogurt
💰Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
paneer
🥗Healthier: tofu
💰Cheaper: ricotta cheese
Tofu is lower in calories and can mimic the texture of paneer.
Heat a thick-bottomed utensil over high heat and add 2 liters of full fat milk.
Bring the milk to a boil, stirring occasionally to prevent sticking.
Add 200 ml of fresh cream to the boiling milk and stir well.
Prepare a citric acid solution by dissolving 1 teaspoon of citric acid in 4 to 5 tablespoons of water and set aside for 5 minutes.
Once the milk boils, lower the flame and simmer for another 5 minutes.
Turn off the flame and add 1 cup of ice-cold water to the milk to cool it down.
Gradually add the citric acid solution to the milk while stirring gently to curdle it.
Once the milk curdles and separates into curds and whey, pour it into a strainer lined with muslin cloth.
Rinse the curds under ice-cold water to prevent sourness and squeeze out excess water.
Press the curds into a shape using a perforated plate and place a weight (like a saucepan with water) on top for 2-3 hours to set the paneer.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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