Paneer is a fresh cheese common in Indian, Pakistani and Bangladeshi cuisine. It is an unaged, acid-set, non-melting cheese made from whole milk that is drained of the whey and curdled with lemon juice or vinegar.
How To Make Paneer Soft
There are a few tips to make paneer softer. One is to add a little bit of milk while boiling the cheese. This will help it to become softer once it cools down. Another is to add some lemon juice or vinegar to the water while boiling the cheese. This will help to keep it from becoming too firm.
-milk -vinegar -pan -cheesecloth
- Bring milk to a boil in a pan
- Reduce heat and add lemon juice or vinegar
- Stir gently and wait for the milk to curdle. drain the paneer in a cheesecloth lined str
below: – Use fresh milk – Add lemon juice or vinegar – Heat the milk slowly – Don’t overheat the milk – Strain the curds from the whey
Frequently Asked Questions
Why Is My Paneer Not Soft?
There could be a few reasons why your paneer is not soft. It could be that you did not cook it long enough, or that you used too much water while boiling it. Additionally, if the paneer is cold when you put it in the gravy, it will not soften as much.
Should We Boil Paneer Before Cooking?
There is no need to boil paneer before cooking it. Paneer is a fresh cheese and does not require any pre-cooking.
Why My Paneer Is Hard After Cooking?
The most likely explanation for your paneer being hard after cooking is that it has not been cooked long enough. Paneer should be cooked until it is soft and easy to chew. If it is overcooked, it will become rubbery.
Paneer can be made soft by adding a little bit of milk while boiling it. Adding lemon juice or vinegar to the boiling water will also help in making paneer soft.