Homemade paneer instant pot
Homemade paneer instant pot is an easy dish to prepare without any special equipment. Fresh paneer is softer, crumblier, and has a much better flavor.
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Equipment
Ingredients
- 4 cups Milk
- 1/2 Lemon juice
Instructions
HOW TO MAKE HOMEMADE PANEER INSTANT POT
- Add milk and lime juice to the instant pot liner. Close the lid and venting sealed.
- Set the instant pot on porridge for 5 minutes. When the timer is off, Quick release. Can notice milk solids and whey separated.
- Set up the colander on an empty vessel and line the colander with a 2-layer muslin cloth or cheesecloth.
- Transfer the cuddled milk to the colander. Rinse milk solids under the water carefully until excess lime flavor is removed.
- Squeeze out the excess water by twisting the cloth and making a knot.
- Place the panner in cheesecloth on a colander or paneer press and give gentle pressure to form a shape like a square or circle.
- Place a heavy weight like mortar and pestle on top and let it set for at least 2-3 hours.
- Unwrap the cheesecloth and you will find a well-set paneer block.
HOW TO STORE HOMEMADE PANEER
- Take a bowl of water with a lid, and fill it with water. Place the paneer block in it such that it is fully submerged in water. Store it in the refrigerator. The water in the bowl keeps the paneer fresh and moist for a longer time. Keep changing water daily to keep it fresh for 2-3 days in the refrigerator.
- Dice paneer into cubes and transfer into ziploc. Paneer stays fresh in the freezer for 6 months. Thaw in hot water or a microwave. I usually add directly to the gravy, it gets soft from warm gravy. Remember overcooking paneer makes it rubbery and chewy.
Video
Servings: 4