What is Paneer and How to make it at home in minutes?

Paneer (pronounced Pen-eer) or Chhena (chai-na) originated in the Indian subcontinent. It is an unaged, acid set, non-melting cheese made by curdling heated milk with an acid like lemon juice or white vinegar. The curds separate from an opaque liquid called the Whey. The curds are high in Casein (a slow digesting protein).

How to make Paneer at Home?

Ingredients
½ gallon whole or 2% milk
2 Tbsp White Vinegar

Method: Boil the milk in a 4-6 quart pan. When it reaches almost to boiling point, reduce the heat and add the vinegar. Stir with a wooden spoon and the curds will separate from the whey water. Drain using a mesh cloth or sieve saving the whey water. Use the curds and whey water to make a variety of different dishes.

Whey is called the “healing water” in India for its strength building properties. It is high in protein and retains many vitamins and minerals. It is low in saturated fat and cholesterol. It is a rich source of Thiamine, Vitamin B 12, Magnesium, Potassium, Zinc, Selenium, Riboflavin, Calcium and Phosphorous.

Whey water can be used in several different ways,

1.       Whey water can be used to knead dough.
2.       You can use it to cook oats and later add milk of choice.
3.        It can be added to curries and gravies.
4.        It makes delicious smoothies
5.        It can be used as a soup base.
6.        It can be incorporated in to baking.
7.        Use it to make rice and pasta.

whey water after extracting paneer

What is Paneer Bhurji?

Paneer Bhurji is a staple dish in my house. My kids absolutely love it with some fresh homemade Naan or Lachha Parantha. It literally means a scramble or hash made with crumbled paneer. It is delicious served with whole wheat roti, Lachha Parantha (pan seared layered roti) or Naan.

Paneer Bhurji

Ingredients used; vegetable oil, cumin seeds, onions, ginger and garlic paste, turmeric, coriander powder, turmeric, salt, fresh tomatoes, coriander leaves, English peas and fresh crumbled paneer.