How to make paneer at home without lemon? Know ingredients required & more

Paneer is one of most popular food items in Indian kitchen. It is one of most versatile food items that is t only a tasty milk item but also an incredible health beneficial food that you can gain from homeme cott cheese. t many would have been aware that paneer can be me at home with some easy steps even if you do t have lemon at home or you forgot to store lemons prior. Or than lemon juice you can opt for vinegar that also makes milk curdled. If you are running out of both lemon juice and vinegar you can also use buttermilk or curd and citric acid which are things that are mostly available at everyone's home. 

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5 items to curdle milk 

• Vinegar
• Curd
• Buttermilk
• Citric Acid

All se items help you to make tasty and fresh paneer at home because of ir acidic nature. As soon as y are mixed with milk, milk gets spoiled and turns into a curd of larger pieces that stick toger and form paneer. Hence, se acidic food ingredients help you to make fresh and soft paneer at home.

Paneer can be used as follows:

• Can be eaten raw in sals
• Also acts as an alternative to eggs
• You can make paneer pakora as a snack that everyone loves
• If you love rice, you can also make preparation of pulao, by ding cubed paneer to your rice dishes.
• Paneer sandwiches can make for a light and delicious snack and many more gravy delicacies can include paneer.

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How to make paneer at home without lemon?

To prepare homeme paneer, you just need se things-

Ingredients

• 2 litres of whole milk
• 6 tablespoons of white vinegar
• Cheesecloth

Instructions

• Pour milk in a large vessel and boil it over medium flame.
• As milk is boiling, keep  vinegar rey.
• As soon as milk is done, turn off flame and pour lemon juice (or vinegar) in milk while stirring it.
• Make sure that milk curdles immediately, but if it does t happen, you can d 1 more tbsp of lemon juice or vinegar.
• Let curdled milk cool for 15 minutes.
• n take a large sieve or strainer and place a cheesecloth in it. Strain curdled milk through cheesecloth and rinse curd under cold water to wash out remaining lemon juice or vinegar.
• Washing it can help curdled milk to cool down and hence you can also squeeze it immediately.
• Twist cheesecloth and remove water properly from soft cheese.
• w, place wrapped cheese on a flat surface and press it down with a plate on top and also keep a weight on cheese.
• Keeping weight will keep paneer pressed for at least 1 to 2 hours.
• After that refrigerate paneer before cooking. Your delicious homeme paneer is rey!

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