How To Make Panner Without lemon

Learn how to make the panner at home. Homemade panner are soft and gives the moisture in your dish. Panner is also known as indian cottage Cheese, it's versatile ingredients to make used to countless dishes. I have been making panner from scratch For many years. Home made panner are not only wholesome and fresh  but also cheaper to buy. Traditional lemon juice are used to curdle milk and make panner . What if you don't have lemon ? Don't worry you can make it without using lemon juice with the help of yogurt, vinegar and butter milk or critic acids.

With just few ingredients and step by step guide you will also make the soft and taste panner at your home.

Read:https://cookwithaksh.blogspot.com/2024/11/best-no-onion-no-garlic-mater-panner.html

Read:https://cookwithaksh.blogspot.com/2024/10/best-crispy-panner-cutlets-at-home.html

Why home made panner is better:

Freshness and purity :

Homemade panner is always fresh and free from preservatives and Artificial additives. You have completed control on your ingredients And ensure chemical Or process agents.

Customisable texture:

By adjusting the pressing time and weight, you can control the texture of panner. Wheather it soft or creamer and firm or crumble.

Better taste:

Fresh panner is better in taste as comper to Packed panner. It absorb the flover in your curries .

Cost effective:

Making panner at home is budget friendly. Only a Liter of milk Enough for panner .

Healthy options:

Homemade panner is free from preservatives and You can make it organic way and High fat milk for adding nutrients. It's source of protein, health fat when made fresh.

Why make panner without lemon?

No Tangy flover:

Lemon somthing that leaves the tangy taste in the panner , which may not shut for all recipes.

Alternative Ingredients:

If you don't not have a lemon, you well use curd or vinegar it's also the best option to curdle the milk.

Smoother texture:

Curd based panner is softer than the lemon based panner.

Use ingredients instant of lemon:

Curd :

use curd instant of lemon add 2-3 tablespoons of curd in 1 liter boiled milk. Stir continuously until milk curdle. It's make panner to much softer and cremier.

White vinegar:

Mix 1-2 tabaspoo of vinegar in water and at it in 1 liter boiled milk , it's curdle quick in milk. It's gives the neutral flover in panner which is Suitable for all dish.

Citric acide:

Add a pinch of citric acide in 1-2 tablespoons of water and add slowly in boiled milk. It's Work quickly with small quantity.

Butter milk:

Use 1 cup of buttermilk in 1 liter of milk and add in boiled milk and stir until milk become curdle. It's gives the soft and creamy panner.

Ingredients you ll needed:

• 1 liter milk ( use fresh milk)

• Curd 1-2 cup ( plain or unsweetened) or  alternative 1-2 teaspoon white vinegar or citric acide.

• Water ( for rising the panner)

•  Cheese cloth or Muslin cloth  ( for straining)

Let's see how to make it step by step:

Boiled the milk:

• Add a 1 liter of milk in havey bottam pan.

• Place the pan on medium heat and stir occasionally to prevent the milk from sticking to the bottam.

• Wait for milk boiled, this may take 5-7 minutes , so keep on eyes on it and avoide spillage.

Add curd:

Once milk start the boiling Reduce the heat to low.

• Then add 1/2 cup of curd to the boiled milk. Stir gently in one direction To mixed it evenly.

• If you using white vinegar then add 1-2 tablespoons of vinegar with water slowly in boiled milk while stirring.

• If you using Citric acide then dissolve a small pinch in water and add it in boiled milk .

• Within a few minutes you are notice that milk start curdle. The solid white curdle Will separated from the garnish whey.

Strain the curdle milk:

• Once a milk has completely separated, remove the pot from the heat.

• Place the Muslin cloth or kitchen towle over the colander and set it large bowl to collect the whey.

• Pour the curdle into the cloth to separated the curd from the liquid whey.

Raisen the panner:

To remove the remaining flowers of vinegar or curd. If it is in the clothes then wash it with cold water. This step is helpful in cooling the pan.

Press the set of panner:

• Take out as much water as is there from the cloth bundle.

• Place the bundle cloth on a surface and keep some heavy item on it so that the panel gets formed properly.

• Keep it aside for 30 minutes or 1 hour, as per your requirement.

Cut and store:

• Now your panner is ready. Take it out from the cloth and cut it in square shape or slices as per your choice.

• You can serve it immediately or store it in an airtight container in the refrigerator for 2-3 days.

Tips for perfect panner:

• You should use full fat milk so that your paneer is creamier. The more fat your milk is, the creamier your paneer will be.

• Do not overcook the milk. When your milk is cooked, turn off the heat immediately so that your milk does not burn.

• For the softness of panner Reduce the time the pressing time and increase the firming time.

Frequently ask questions:

1. Can I use skimmed milk?

You can use skimmed paneer but your milk will be less soft and creamier. I would  highly recommend you full fat milk.

2. What can I do if the milk doesn’t curdle?

If your milk does not curdle, you should check whether your milk is curdled or not before adding curd. If you need to heat it again, then add more curd to it.

3. How can I store it?

To keep the panner fresh, keep it in the refrigerator in an airtight container filled with the same water. Your panner will remain fresh for 2-3 days.

Delicious recipe with try with Homemade panner:

Panner bhurji: a creamier and flover full panner dish.

Panner paratha:  a stuffing paratha perfect for lunch and dinner.

Panner cutlet:A crispy and flover full panner cutlet for snaks.

Palak panner: a flover of spinach and panner make dish more flover full.

Conclusion:

Now perfect homemade panner is ready.  This process have little bet time but trust me once it completely this dish is perfect. you can also try this recipe at home and make your dishes too much soft, creamier and floverfull. Grape the milk , choose your curdle and start making panner today.