Love your easy paneer making method. So much helpful for me and taste is so good. I must say better than store bought. My husband also loved it. Very easy to make 1 gallon of milk and output is 520 gms of paneer. Can't wait to make panner dishes. Thanks a ton and I used vinegar and it's perfectly awesome taste without needed of water rinsing just put weight as shown video.
Thanks Aksha. Glad to hear it worked out so well for you. As far as the knife goes, it’s a very inexpensive set of Hampton forge knifes I picked up from Walmart several years ago. I didn’t have much hope from them but they are soo good that it beats any of my expensive knifes I have in my kitchen.
Rima, thank you so much for sharing your process. I made my first batch this morning and felt it was more successful than I had a right to expect. I almost strained the milk before adding the citric acid (LOL). But it came out pretty well! I used the recommended fine cheesecloth, but I may need to trim it down some. I didn't feel like I could twist the top tightly enough - do you have any thoughts on how tightly we should twist that, and if it needs to remain twisted tightly during the 40 minute press time? My result was really mostly perfect. One tiny section must not have been under the weight of the pot well enough because it was a tiny bit crumbly. Anyway, thanks again for your generosity of spirit to share your techniques with us.
Made your recipe today. It was very easy and worked just like the video. I have never ate paneer but want to used it in a tikki masala dish. Mine doesnt seem to have much flavor is this normal?
Thank you for trying the recipe. Yes Paneer in itself doesn’t have much flavor but it is used to make various other flavorful dishes, like the one you mentioned above. You can cut the paneer into larger cubes and along with some bell peppers and onions, marinate it with tikka masala( a dry spice available in the store), along with some yogurt, ginger and garlic paste and then grill it in your oven. You can also checkout my palak(spinach) paneer recipe. Thanks
Could you specify the milk brand? I have tried with so many whole milks and it has never turned as good..also, a really silly question but double checking if we have to close the lid while putting milk on sauté mode?
Hi Shimoli, I mostly get the Kirkland milk from Costco or central market organic milk from my local HEB store. I have in the past tried with 4-5 other brands too and as long as it’s whole milk it’s worked well for me. Don’t close the lid when the milk is on sauté mode. Absolutely not a silly question :) Good luck and let me know how it goes for you!
Turned out great with organic valley milk! Thank you so much 😊 For people wanting to make it in half a gallon should put it at 17 minutes! Worked for me :)
I got it from Amazon. Here is the link Milliard Citric Acid 4 Ounce - 100% Pure Food Grade NON-GMO Project VERIFIED www.amazon.com/dp/B07YNZJX4R/ref=cm_sw_r_cp_api_glt_fabc_ZKVBAJ97SG6WEK1Q10HQ
Noni...have to try today!! Sounds so easy..just worried that I did see some browning/burn at the bottom of the pot n a lil brown under the finished paneer block...I am going to try ur method..will make my life so much easier! U did say no burning..n no over flowing..simply amazing!!
Yes there is no burning. Just make sure that the milk is taken out of the fridge right before you start the Process. The milk always gets stuck a tiny bit to the bottom since it’s liquid but it’s not burnt snd is easily cleaned. Let me know how it turns out! Good luck
Hello Alisha, it will work for less than a gallon but you will have to monitor it because less quantity will get heated up faster. May be try half a gallon for 20 min but monitor it the first time to know exactly how long it takes.
@noni'skitchenbyrima I followed your directions exactly, even bought the same citric acid but my paneer turned out grainy. What have I done wrong? I even have the same Instant pot!
I have had this happen to me once when the milk was a tad bit hotter than it should have been and I also added the citric acid too quickly. Try to make sure you are adding it little by little and stirring in between to give paneer a chance to lump up.
I use whole milk( full fat milk) but since paneer is made with milk Protein and not fat, you should still be able to get a decent paneer if you use 4%. Hope this helps.
I strain the whey/leftover water in a separate container and then use to first weigh down the paneer then use it to either make dal or making Chapati dough.
Thanks for the video, does it taste any different if you use citric acid vs vinegar ? I normally use vinegar so was wondering if taste will be different if I use citric acid ?
There should be no difference in taste. I prefer Citric acid only because a little bit of it goes a long way and there is no tartness to the paneer at all. If I happen to use vinegar then I would sometimes run the paneer under water before putting under weight. You can most certainly use vinegar if you have been doing so in the past and have no issues with the taste. Hope this helps
Thx for the recipe. I use lemon juice but I can never get it to set smooth, it always turns out grainy and when cooking it just falls apart into like mince. What am I doing wrong?
You need to put a heavy weight on it to be sure all the water is squeezed out. Try the exact method I have in the video for setting the paneer and you should get a smooth block consistency.
Noni's Kitchen by Rima thank you for your response. I have done it that way. But I still fail. I’ll give it another try and try to meticulously follow the way you’ve done it the next time I feel to give it a try again. Thx.
@@Dizzyish also when you put the paneer in the cheese cloth, tie it tightly before putting it under the weight. The milk temp also determines the consistency of the paneer. My stove top paneer is not as amazing since I tend to heat the milk too hot. This method thus works perfectly without fail for that awesome consistency. Let me know if it turns out well for you. Good luck 🙂
Devanshi Bhatt , lemon juice or vinegar should work too. Start with about 1 tbsp if either and and stir and wait for some time and add little more as needed.
Hello Cindy, start with about 1/2 tbsp of citric acid and stir it in for about 30 seconds then add little pinch at a time if needed. Normally it shouldn’t. Yes you can use Vinegar too. For vinegar I would say use about 1 tbsp at first and little more if it looks like it’s not separating completely. Hope this helps! Good luck
@@noniskitchenbyrima6504 Hi again. I made the Paneer a little while ago and it came out fantastic. I wound up using little over 1/4 cup of white vinegar. The texture came out exactly as I had hoped it would, smooth and firm. I cut some in chunks to be used in a dish tonight and some in slices and I'm going to have to put the sliced portion in the fridge for storage. If I store it for more than a couple of days, should I submerge the slices in water so they don't dry out? And will they absorb the water? What is the best way to prepare it for storing? Also, is it best to leave what you're not going to use right away in a block without cutting until you're ready to use it? Thank you.
Hi Cindy, so glad to hear your paneer came out well. I usually store my paneer in an air tight container or in a zip lock. I don’t submerge in water but I know some people like to do that. If you choose to submerge, paneer won’t absorb any water. You can cut it into piece or leave it as a block. I cut mine as needed. It does well in the fridge for about 4-5 days. Hope that helps.
@@noniskitchenbyrima6504 Thanks so much for your answers and your help. I have one more question: Can this be frozen? If so what's the best way to wrap it, or can it just be placed in a zip lock bag unwrapped? And how long can it be frozen for? Ok, I guess that was 3 more questions. Thanks again for your help.
If you would like to make paneer with half a gallon milk, then you can follow the same process except set it on saute for 17 min. Also before putting it under the water weight, squeeze it into a smaller ball, so you get that good thickness. Also you can use lemon juice, vinegar or sour yogurt as substitutes for Citric acid. I would add 1tbsp and mix and watch to see how much more is needed.
I have found IP extremely helpful for unsupervised cooking. I usually put things in there for cooking and leave the house without worrying that I need to check on the food or turn off the gas. In my video I put the milk on boil and left it unmonitored vs if I was making it on the gas I would be standing there making sure it doesn’t over flow. Hope this helps 🙂 PS - I have multiple IPs in every size and use them all every day.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Amazing recipe. So easy.
Thanks a lot 😊
Awesome tips
Glad you like them!
Thanks for the wonderful recipe.. will definitely try!
Hope you enjoy
Hi .. easy to make.. can we add a little salt while making paneer??
Hi Pooja, you can but I would advice adding it at the very end once the milk is boiled and you are ready to add your Citric acid/lemon to it.
great method. fast cleanup. thank you
Looks Delicious
Thank you
Thank you for sharing!,
My pleasure!
I use this all the time thanks!
Glad you like it!
Love your easy paneer making method. So much helpful for me and taste is so good. I must say better than store bought. My husband also loved it. Very easy to make 1 gallon of milk and output is 520 gms of paneer. Can't wait to make panner dishes.
Thanks a ton and I used vinegar and it's perfectly awesome taste without needed of water rinsing just put weight as shown video.
Most welcome 😊
Fantastic!! Thankyou
Some great ideas in your video…many thanks. Will try the next time I make Paneer in our instant pot.
Hope you enjoy!
Thanks for sharing this video,its very helpful🙏🏻👍🏽
Loved this quick & easy version! I like them the consistency you made as well! Thanks for making it easier for me! 👍👌😀
Glad you liked it!!
superb tried this was so good and easy. Thanks a lot. Could you share the details of the knife you used as well. Thanks
Thanks Aksha. Glad to hear it worked out so well for you. As far as the knife goes, it’s a very inexpensive set of Hampton forge knifes I picked up from Walmart several years ago. I didn’t have much hope from them but they are soo good that it beats any of my expensive knifes I have in my kitchen.
@@noniskitchenbyrima6504thank you so much:)
Rima, thank you so much for sharing your process. I made my first batch this morning and felt it was more successful than I had a right to expect. I almost strained the milk before adding the citric acid (LOL). But it came out pretty well! I used the recommended fine cheesecloth, but I may need to trim it down some. I didn't feel like I could twist the top tightly enough - do you have any thoughts on how tightly we should twist that, and if it needs to remain twisted tightly during the 40 minute press time? My result was really mostly perfect. One tiny section must not have been under the weight of the pot well enough because it was a tiny bit crumbly. Anyway, thanks again for your generosity of spirit to share your techniques with us.
Hey can I use my 6 quarter instant pot?
Absolutely! Both 6 quart and 8 quart will work. Thank you for reaching out about my video.
Mind blown... Absolutely trying this immediately... Thank you so much for the well made and nicely put together video.
Thank you Ivan. Do let us know how it turned out for you or if you have any questions. Happy cooking! 🙂
Great recipe. 🙏🏼❤️
Thank you 😊
Can we use vinegarv
Yes you can. Just add little at a time.
Very helpful, thank you!!
Thanks Radhika. 🙂
Made your recipe today. It was very easy and worked just like the video. I have never ate paneer but want to used it in a tikki masala dish. Mine doesnt seem to have much flavor is this normal?
Thank you for trying the recipe. Yes Paneer in itself doesn’t have much flavor but it is used to make various other flavorful dishes, like the one you mentioned above. You can cut the paneer into larger cubes and along with some bell peppers and onions, marinate it with tikka masala( a dry spice available in the store), along with some yogurt, ginger and garlic paste and then grill it in your oven. You can also checkout my palak(spinach) paneer recipe. Thanks
Thank you! So easy!!
So making this once my yogurts finished in the instant pot. I love paneer!
let me know how it turns out for you!
Do you close it with the lid when you put the milk for 30 mins on saute?
Hi Radhika, just put it on saute for 30 min and no lid closing. Thanks
Do you not have to wash the paneer?
To get rid of citric acid ?
Hello Leena, you don’t have to wash the paneer to get rid of Citric acid but if you prefer you can do so as well.
My stomach does not agree with citric acid. I use white vinegar or 🍋.
Could you specify the milk brand? I have tried with so many whole milks and it has never turned as good..also, a really silly question but double checking if we have to close the lid while putting milk on sauté mode?
Hi Shimoli, I mostly get the Kirkland milk from Costco or central market organic milk from my local HEB store. I have in the past tried with 4-5 other brands too and as long as it’s whole milk it’s worked well for me.
Don’t close the lid when the milk is on sauté mode. Absolutely not a silly question :)
Good luck and let me know how it goes for you!
Turned out great with organic valley milk! Thank you so much 😊 For people wanting to make it in half a gallon should put it at 17 minutes! Worked for me :)
Thanks on the tip for the half gallon milk. Appreciate it 😊
Do we close the lid , during the 30 minutes time?
TIA
No, the lid stays open.
Wow Rima..you very talented! I will make paneer on special occasion😁
- Achint
Thanks Achint 🙂
did you close the lid or did you keep it open when you were boiling it?
Leave the lid open when boiling. Thanks
Very nice easy way to do!
Thank you!
Instead of citric acid
Can we use lemon?
Thank You Anita. Yes you can use lemon, vinegar or sour yogurt as alternatives to citric acid! 🙂
@@noniskitchenbyrima6504 thank you🙏😊❤️
Fine
Where did you get the citric acid from?
I got it from Amazon. Here is the link Milliard Citric Acid 4 Ounce - 100% Pure Food Grade NON-GMO Project VERIFIED www.amazon.com/dp/B07YNZJX4R/ref=cm_sw_r_cp_api_glt_fabc_ZKVBAJ97SG6WEK1Q10HQ
Noni...have to try today!! Sounds so easy..just worried that I did see some browning/burn at the bottom of the pot n a lil brown under the finished paneer block...I am going to try ur method..will make my life so much easier! U did say no burning..n no over flowing..simply amazing!!
Yes there is no burning. Just make sure that the milk is taken out of the fridge right before you start the Process. The milk always gets stuck a tiny bit to the bottom since it’s liquid but it’s not burnt snd is easily cleaned.
Let me know how it turns out! Good luck
Why will it not work for less than a gallon of milk?
Hello Alisha, it will work for less than a gallon but you will have to monitor it because less quantity will get heated up faster. May be try half a gallon for 20 min but monitor it the first time to know exactly how long it takes.
@noni'skitchenbyrima I followed your directions exactly, even bought the same citric acid but my paneer turned out grainy.
What have I done wrong? I even have the same Instant pot!
I have had this happen to me once when the milk was a tad bit hotter than it should have been and I also added the citric acid too quickly. Try to make sure you are adding it little by little and stirring in between to give paneer a chance to lump up.
What is the fat content of the milk you use? Here in Australia it is difficult to get milk that has more than 4% fat.
I use whole milk( full fat milk) but since paneer is made with milk Protein and not fat, you should still be able to get a decent paneer if you use 4%. Hope this helps.
I strain the whey/leftover water in a separate container and then use to first weigh down the paneer then use it to either make dal or making Chapati dough.
Thanks for the video, does it taste any different if you use citric acid vs vinegar ? I normally use vinegar so was wondering if taste will be different if I use citric acid ?
There should be no difference in taste. I prefer Citric acid only because a little bit of it goes a long way and there is no tartness to the paneer at all. If I happen to use vinegar then I would sometimes run the paneer under water before putting under weight. You can most certainly use vinegar if you have been doing so in the past and have no issues with the taste. Hope this helps
@@noniskitchenbyrima6504 Thanks for reply
Thx for the recipe. I use lemon juice but I can never get it to set smooth, it always turns out grainy and when cooking it just falls apart into like mince. What am I doing wrong?
You need to put a heavy weight on it to be sure all the water is squeezed out. Try the exact method I have in the video for setting the paneer and you should get a smooth block consistency.
Noni's Kitchen by Rima thank you for your response. I have done it that way. But I still fail. I’ll give it another try and try to meticulously follow the way you’ve done it the next time I feel to give it a try again. Thx.
@@Dizzyish also when you put the paneer in the cheese cloth, tie it tightly before putting it under the weight. The milk temp also determines the consistency of the paneer. My stove top paneer is not as amazing since I tend to heat the milk too hot. This method thus works perfectly without fail for that awesome consistency. Let me know if it turns out well for you. Good luck 🙂
Noni's Kitchen by Rima thank you for the pointers.
Is there a substitute for citric acid?
Devanshi Bhatt , lemon juice or vinegar should work too. Start with about 1 tbsp if either and and stir and wait for some time and add little more as needed.
Noni's Kitchen by Rima thanks!
What is the spoon measurement for the Citric Acid? Can vinegar be used instead and how much of that? Thank you.
Hello Cindy, start with about 1/2 tbsp of citric acid and stir it in for about 30 seconds then add little pinch at a time if needed. Normally it shouldn’t. Yes you can use Vinegar too. For vinegar I would say use about 1 tbsp at first and little more if it looks like it’s not separating completely. Hope this helps! Good luck
Thanks so much for your reply.
@@noniskitchenbyrima6504 Hi again. I made the Paneer a little while ago and it came out fantastic. I wound up using little over 1/4 cup of white vinegar. The texture came out exactly as I had hoped it would, smooth and firm. I cut some in chunks to be used in a dish tonight and some in slices and I'm going to have to put the sliced portion in the fridge for storage. If I store it for more than a couple of days, should I submerge the slices in water so they don't dry out? And will they absorb the water? What is the best way to prepare it for storing? Also, is it best to leave what you're not going to use right away in a block without cutting until you're ready to use it? Thank you.
Hi Cindy, so glad to hear your paneer came out well. I usually store my paneer in an air tight container or in a zip lock. I don’t submerge in water but I know some people like to do that. If you choose to submerge, paneer won’t absorb any water. You can cut it into piece or leave it as a block. I cut mine as needed. It does well in the fridge for about 4-5 days. Hope that helps.
@@noniskitchenbyrima6504 Thanks so much for your answers and your help. I have one more question: Can this be frozen? If so what's the best way to wrap it, or can it just be placed in a zip lock bag unwrapped? And how long can it be frozen for? Ok, I guess that was 3 more questions. Thanks again for your help.
Don’t throw the whey. Use it to make gravies or to knead the dough. Its very nutritious.
Hi Vishubhavna, thanks for your comment. You are right about the whey usage.
dont waste that water its whey protein if you dont know its different uses or dont want to drink give it to plants.
Great idea.
If you would like to make paneer with half a gallon milk, then you can follow the same process except set it on saute for 17 min. Also before putting it under the water weight, squeeze it into a smaller ball, so you get that good thickness.
Also you can use lemon juice, vinegar or sour yogurt as substitutes for Citric acid. I would add 1tbsp and mix and watch to see how much more is needed.
can you use low fat milk instead of full fat?
@@rockerbush25 yes you can absolutely Use low fat milk.
Thanks for your video, but still wondering what is the very purpose of IP🙄
I have found IP extremely helpful for unsupervised cooking. I usually put things in there for cooking and leave the house without worrying that I need to check on the food or turn off the gas.
In my video I put the milk on boil and left it unmonitored vs if I was making it on the gas I would be standing there making sure it doesn’t over flow. Hope this helps 🙂
PS - I have multiple IPs in every size and use them all every day.
I like the way you speak but all students are pass nobody will fail dts 100%. ♡
Hello, please subtitle in Persian. Thank you
Hello Amir, unfortunately not something I am capable of doing.