- By Iram Hussain
- Mon, 03 Mar 2025 03:12 PM (IST)
- Source:JND
Paneer is a great source of protein, particularly for vegetarians and is renowned for its creamy and soft texture. It is a staple in many cuisines and its unique texture is a major part of its appeal. With its versatility in both sweet and savoury dishes, paneer is a favourite among many. Its high protein content and rich texture make it an excellent addition to a variety of meals and its popularity continues to endure.
Many individuals attempt to make paneer at home but often end up disappointed with the result as it becomes sometimes hard or rubbery. However, achieving the perfect texture requires careful attention to detail. Here, we've listed a few simple tips that you can try to make soft paneer at home.
Tips To Make Soft Paneer
Use Full-Fat Milk
Using full-fat milk to make paneer yields a richer and creamier texture. The higher fat content helps to create a tender and soft paneer that is less likely to become dry or crumbly. Additionally, the fat molecules help to bind the casein proteins together.
Maintain Right Temperature
Maintaining the right temperature is crucial. Heat the milk gently until it comes to a boil, then reduce the heat to prevent overheating. Excessive heat can cause the paneer to become hard and dense.
Any Acidic Coagulant And Stir Gently
When making paneer, use an acidic coagulant like lemon juice or vinegar to curdle the milk. Distribute the coagulant evenly to prevent the formation of tough and uneven curds. Once the milk starts to curdle, gently stir it to prevent breaking the curd into smaller pieces. Over-stirring can lead to a crumbly and uneven paneer.
Tips and tricks to make soft paneer (Image Credits: Canva)
Avoid Overcooking And Strain Right
Avoid overcooking the curd as it can become rubbery and tough. Instead, cook it until it's just set, then remove from heat. Strain the curd with cold water using a muslin cloth to remove excess liquid and help the paneer retain its soft texture.
Don't Apply Too Much Pressure
Press the paneer residue lightly, being careful not to apply too much pressure. If a bit of moisture remains inside, it will help maintain its softness. Over-pressing can squeeze out excess moisture, leading to a dense and hard paneer so gentle pressure is essential.