Before Use Paneer Plus

How to Make Paneer

Frequently Asked Questions

Q. What can be made using paneer-plus?
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Paneer, hung curd, Greek yoghurt, nut milks, coconut milk (grind the coconut prior), and juices including ginger juice etc.
Q. How many clothes do I need?
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we recommend at least 2 different clothes if you are going to strain different things. And use one cloth for juicing only, which will discolour the cloth.
Q. What milk to use?
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Use raw milk, unpasteurized or pasturized. Avoid skim milk, low fat or ultra pasteurized milk (UHT coming in boxes) as they yield less paneer or wont curdle well. Remember: the higher quality milk you use the higher quality paneer
Q. What is the process of making paneer?
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watch the video on “how to make paneer at home” in our user guide!
Q. What Curding agents to use?
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Vinegar OR fresh lemon juice

Guideline is 1 table spoon curding agent per liter milk.

Some people prefer to use yoghurt / dahi as a curding agent instead of above. Use about 3 table spoons per litre milk.

Q. What tips to make the paneer soft!?
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firstly after putting the milk to a soft boil, after putting the curding agent and stirring, do not stir for more than a minute. And after that pour it immediately in the cloth. If you wait too long before pouring the paneer will become harder.

Special tip for smooth creamy paneer: after adding curding agent, add 2-3 table spoons of curd / yoghurt and stir! This is not required but a fantastic hack for smoothness. 

Q. Is store bought paneer always adulterated?
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Not always obviously, and not all brands, but the fact is it’s becoming more and more common.

Common additives, often not declared are: starch to increase weight and volume. Vegetable oils such as palm oil to make the paneer appear creamier and more glossy.

cheap milk powder is sometimes used as it’s an inexpensive rawmaterial.

Neutralizers like baking soda, artificial colours and chemical preservatives are sometimes also added.

Chemical Additives, such as urea added to enhance texture or increase protein content artificially. 

Q. Is the paneer water / whey nutritious?
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The nutritional benefits of the whey water is overrated but it’s good to put it to use. However most of the protein and nutrition will be in the paneer. On average, paneer water / they whey contains about 0.5 to 1 gram of protein per 100 ml. so reality is that it is not very high in protein – most of the protein content will be in the paneer, however there is some.
Q. How to use the paneer water / the whey?
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Simple suggestions are:

Chappatis

Add to dals

Put in upma / nice mild flavour that goes well with upma

Incorporate in baking

Soups – use as a base

Q. My paneer turns out hard and grainy
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It’s because you have not immediately put of the gas / heat, when adding the curding agent. The longer you keep the milk on heat / for a boil after adding the vinegar / or lemon, the harder the paneer will become. You should only stir for a minute before pouring into the cloth.
Q. How long should I drain?
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For paneer 10-20 mins is sufficient. For hung curd, several hours is required to make Greek yoghurt / hung curd creamy.
Q. How much paneer do I get from 1 litre of milk?
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1 litre of cow's milk yields 150-170 grams of paneer, whereas the same yields 200-225 grams from buffalo's milk.

We recommend you make each paneer batch with 2 litres of milk, which will give 300-350 grams of paneer.

Q. How much saving to make home made paneer?
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Price of paneer varies from rs 40 from mass produced low cost brands up to about rs 80 per 100 grams for more premium paneer. It is often possible the cheaper brands have been adulterated with cheaper ingredients, the most common being: milk powder, palm oil and even chemical ingredients to prolong shelf life and softness.

The cost of making home made paneer is basically the cost of the milk you use.