You are here: Home >  Cuisine  >  Indian Veg Recipes  >  Punjabi  >  Punjabi Paneer Recipes  >  How To Make Paneer Using Cow’s Milk

how to make paneer with cow's milk recipe | cow milk paneer | paneer from desi cow milk | cow milk paneer nutrition |


by
How To Make Paneer Using Cow’s Milk

3/5 stars  50% LIKED IT    2 REVIEWS 1 GOOD - 1 BAD

Added to 4 cookbooks   This recipe has been viewed 55392 times

how to make paneer with cow's milk recipe | cow milk paneer | paneer from desi cow milk | cow milk paneer nutrition | with 30 amazing images.

how to make paneer with cow's milk recipe is a slightly low-fat alternative to full fat paneer. Learn how to make Indian paneer from desi cow milk.

When making paneer from desi cow milk, it is lower in calories and fat compared to that made of buffalo milk. This yummy cheese is also gifted with a great nutritional profile. Notably, it is yet a rich source of protein and calcium! You will get the same colour, texture and smooth and soft paneer with cow’s milk. This is a good choice for calorie conscious people.

To make paneer with cow's milk, put the milk to boil in a large pan, while stirring occasionally. When it starts boiling, add the lemon juice gradually, while stirring gently to curdle the milk. Once the milk has curdled, switch off the flame and wait for 2 minutes. Strain it using a muslin cloth. Discard or store the whey. Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times. If you want a solid paneer, place the paneer into the muslin cloth in a 125 mm. (5”) paneer mould or any mould. Press it with a lid and put a water filled jar or bowl on it to get the pressure. Alternatively, use a colander and put the paneer (along with the muslin cloth) into it. Put approx. 1 kg of weight on a plate and place this over the paneer. Remove the paneer from the muslin cloth and after 1 to 2 hours. Cut into even sized cubes gently using a sharp knife and use as required.

Paneer or cottage cheese is a type of fresh cheese that’s believed to have originated in the Indian sub-continent. It is used widely in Indian, oriental, continental and other cuisines because of its irresistibly soft mouth-feel, comforting flavour and versatility. Cow milk paneer can be made easily at home, and this homemade paneer not only tastes much better but is also more economical than store-bought ones.

Making paneer with cow's milk is the same as made from buffalo’s milk. You can use this homemade paneer in various forms like cubed, crumbled or grated, to make subzis, Parathas, mithai, and more!

Tips to make paneer with cow's milk. 1. Do not miss out on adding little water at the bottom of the pan. This prevents the milk from burning. 2. Ensure milk is hot before adding the lemon juice. 3. If the milk doesn’t curdle, add one more tsp of lemon juice.

Enjoy how to make paneer with cow's milk recipe | cow milk paneer | paneer from desi cow milk | cow milk paneer nutrition | with step by step images below.

Add your private note

How To Make Paneer Using Cow’s Milk recipe - How to make How To Make Paneer Using Cow’s Milk

Preparation Time:    Cooking Time:    Total Time:     2Makes 2.25 cups
Show me for cups

Ingredients

For Paneer Using Cow’s Milk
2 ltrs cow’s milk
2 1/2 tbsp lemon juice
Method

For paneer using cow’s milk
    For paneer using cow’s milk
  1. To make cow milk paneer, put the milk to boil in a large pan, while stirring occasionally.
  2. When it starts boiling, add the lemon juice gradually, while stirring gently to curdle the milk.
  3. Once the milk has curdled, switch off the flame and wait for 2 minutes.
  4. Strain it using a muslin cloth. Discard or store the whey.
  5. Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times.
  6. If you want solid paneer, place the paneer into the muslin cloth in a 125 mm. (5”) paneer mould or any mould. Press it with a lid and put a water filled jar or bowl on it to get the pressure.
  7. Alternatively, use a colander and put the paneer (along with the muslin cloth) into it. Put approx. 1 kg of weight on a plate and place this over the paneer.
  8. Remove the paneer from the muslin cloth and after 1 to 2 hours.
  9. Cut the cow milk paneer into even sized cubes gently using a sharp knife use as required.

How To Make Paneer Using Cow’s Milk recipe with step by step photos

Other Paneer Recipes:
  1. Paneer or cottage cheese is a soft cheese which is used to make an array of Indian recipes ranging from starters, main course, desserts to accompaniments. If you like this Paneer recipe, you can also try out other recipes using Paneer from our website:

Health benefits of Paneer:
  1. Paneer or cottage cheese is rich in healthy nutrients like calcium and vitamin D. It is a good source of vitamin A and minerals like iron, calcium, magnesium, phosphorus, sodium, potassium and zinc. It is rich in omega-3 fatty acids and omega-6 fatty acids which help in fighting and preventing rheumatoid arthritis and other bone problems. Paneer must be included in growing children’s diet at least once or twice week. (Adults with hypertension and heart diseases should avoid Paneer because it has a high sodium content and is also high in calories.) Read more about the health benefits of Paneer.
  2. Paneer Using Cow’s Milk is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest).  One cup paneer health details below.
    1. Calcium.  See Calcium rich recipes : Calcium  is a mineral that makes bones stay strong. See our list of calcium rich Indian foods. Dairy products: Like milk, curds, cheese, paneer and buttermilk. Green leafy vegetables like spinach, fenugreek, broccoli. Nuts and ragi. Required from kids to adults. 182% of RDA.
    2. Vitamin B2 (riboflavin) : Vitamin B2 enables the production of red blood cells that contribute to the rise in your energy levels. So have more milk, curds, eggs and green leafy vegetables. 155% of RDA.
    3. Phosphorus : Phosphorus rich Indian foods works closely with calcium to build bones. Phosphorus rich Indian foods like dairy products ( milk, paneer, curd), nuts, seeds, jowar, bajra, moong, matki, oats, ragi, wheat flour etc. 134% of RDA.
    4. Protein : Protein is required for managing the wear and tear of all cells of the body. Have protein rich Indian foods like paneer, curd, Greek yoghurt, tofu, almonds, sprouts, chana, rajma, chick peas, quinoa, buckwheat ). 52% of RDA.
    5. Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. Indian Foods rich in B1 are Flax seeds (alsi), Sunflower seeds, Sesame seeds, Garden cress seeds (halim), Capsicum, Wheat flour, Chana dal, moong, walnuts, masoor dal, brown rice, jowar, bajra. 40% of RDA.
    6. Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ). 39% of RDA.
    7. Zinc : Zinc  is involved in collagen synthesis and this helps repair skin and helps build immunity. See our zinc rich Indian foods and recipes like pumpkin seeds, nuts, whole grains like jowar, bajra, barley. Pulses like moong, rajma, chick peas. Dals like Urad Dal, Chana Dal, Toovar Dal, Masoor Dal etc. However the grains and pulses have phytates in them which hinder zinc absorption. Hence nuts are a better source of zinc in vegan diets. 30% of RDA.
    8. Potassium : Potassium is critical for those with high blood pressure as it lessens the impact of sodium. Eat more avocados, bananas, watermelons, papaya, plums and grapefruits. 28% of RDA.

To make Paneer using cow's milk
  1. To make the paneer using cow's milk, rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from scorching as the water forms a protective layer between the pan and milk. This is generally done in stainless steel pans but, if you have an old non-stick pan it is advisable to make this extra effort to prevent the milk from getting burnt.
  2. Rotate the pan in a clockwise motion, so the water spreads evenly in the pan. Discard the water and pour 2 liters of cow's milk. 
  3. Boil the milk on a medium-high flame. This would take around 8-10 minutes.
  4. Stir it occasionally to avoid the cow's milk from sticking to the bottom of the pan or browning. It is always better to use a wooden flat spoon because:
    • It doesn’t get heated up easily.
    • If u place it horizontally over the vessel in such a way that it touches 2 opposite edges, it will prevent the milk from falling off the edges of the pan after the milk is boiled.
  5. We will assemble the strainer while the milk is boiling,. Take a bowl and place a strainer on top of it.
  6. Arrange a muslin cloth or clean cheesecloth, thin napkin over it. Keep aside.
  7. When it come to a boil, switch off the flame and wait for 1 minute. The milk should be boiling hot before you add the acidic substance to speed up the process of curdling and to prevent the Paneer from becoming grainy.
  8. Add the lemon juice gradually, while stirring gently and wait for 2 minutes. Always add the acid (lemon juice or vinegar) only after the milk has boiled completely. 
  9. Stir the milk and check if the milk has curdled completely.
  10. If the milk has not curdled, add more acid. But, if you add too much of acid the Paneer will become tough.  The quantity of the acidic agent is purely judgemental .  You can even make paneer recipe at home by curdling cow's milk using Yogurt, Buttermilk or Citric Acid.
  11. Let it stand for a few seconds. Once the milk has curdled completely, it will look like this. The greenish watery whey gets separated. 
  12. Strain using a clean muslin cloth. You can add some ice cubes so that the process of curdling stops quickly and the Paneer is not grainy or tough.
  13. Fold all the 4 sides of the muslin cloth and twirl it gently so that all the whey that is in the milk solids gets evenly drained out. Paneer turns soft when the curdled milk is not boiled further. Overcooking will result into hard and chewy paneer. 
  14. Wash it under running water. It is very important to wash the curdled milk properly to remove the acidic traces while preparing paneer at home.
  15. Or you can even place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times.
  16. The crumbled paneer which we have right now is also known as chenna in the eastern parts of India and is the precursor of many traditional Indian mithais like Rasogulla, Orange Chenna payesh, Rasmalai and other Bengali sweets. 
  17. The discarded whey water can be used to make whey soup which is a rich source of protein.
  18. Give a proper shape to the paneer with your hand.
  19. Fold it from right and left side.
  20. Now, fold it from top and bottom portion. Press it lightly.
  21. Take a bowl and place the colander over it.
  22. Place the shaped paneer over it.
  23. Put a plate over it. The plate is kept so that the weight is evenly distributed.
  24. If you feel that your Chenna is too soft or if you want to speed up the process you can put some weight(about 1 kg) on top of the lid. Keeping too much weight will make the paneer dense and rubbery. 
  25. After 1 hour, the Cow Milk Paneer will look like this. 
  26. Remove from muslin cloth and place it upside down on a plate. You will see a smooth surface on top.
  27. Cut the Cow milk Paneer into even sized cubes or grate it/crumble it and use as required. Avoid deep frying to prevent the paneer from becoming dry and rubbery.

How to make Cow milk Paneer using a mould
  1. After step 20, take a 125 mm (5”) paneer mould or any mould and place the paneer into it. Press it with a lid and put a water filled jar or bowl on it to get the pressure.
  2. Remove the paneer from the muslin cloth and after 1 to 2 hours.
  3. Cut the Paneer into even sized cubes or grate/crumble it. Be gentle and use a sharp knife if you are cutting the Paneer into cubes so that they dont break. Use as required.

Tips for storing paneer:
  1. Homemade paneer is more hygenic, fresh. To store paneer, place it in enough water in an air-tight container and keep it refrigerated. Submerging Paneer in water will prevent it from becoming dry. Use it within 2-3 days. 
  2. Alternatively,if you store paneer directly in an air-tight container, then you can even submerge paneer in warm water after removing from the refrigerator.

Nutrient values (Abbrv) per cup
Energy615 cal
Protein28.8 g
Carbohydrates42.8 g
Fiber0.6 g
Fat36.7 g
Cholesterol0 mg
Sodium649.6 mg

Related Articles
Recipe Contest

No Contest Announced



View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Soya
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

How To Make Paneer Using Cow’s Milk
1
 on 11 Jul 21 10:15 AM


I cannot get the milk to curdle! I don''t know what they put in milk in the USA but I have tried to make paneer several times and the milke NEVER curdles! I used 1.5 liters of milk and eventually added the juice of 3 lemons! and the milk still would not curdle.
Reply
| Hide Replies
Tarla Dalal    Are you sure the milk used was cow''s milk or full fat milk?
Reply
12 Jul 21 03:51 PM
How To Make Paneer Using Cow’s Milk
5
 on 24 Feb 18 04:58 PM


Now i have founf the method the paneer right way.. thank you for the step by step instructions.. it has helped me lot.. to make it..
Reply