Make paneer from starch... Step by step guide...

 

How to Make Paneer from Starch: A Step-by-Step Guide

Paneer is traditionally made from milk, but did you know you can also make it using starch? This alternative method is useful for those who are lactose intolerant or looking for a plant-based version of paneer. In this guide, we will walk you through the process of making paneer using starch, ensuring a firm and delicious end product.

Ingredients Required

• 1 cup corn starch or potato starch

• 2 cups water

• 1 cup soy milk or any plant-based milk (optional, for added creaminess)

• ½ teaspoon salt

• 1 teaspoon lemon juice or white vinegar (for firming)

Step-by-Step Process

Step 1: Prepare the Starch Mixture

1. In a bowl, mix 1 cup of starch with 1 cup of water. Stir well to dissolve the starch completely.

2. In a separate pan, heat 1 cup of water until it is warm but not boiling.

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Step 2: Cook the Starch Mixture

1. Slowly pour the starch solution into the warm water while continuously stirring to prevent lumps.

2. Place the pan on low heat and keep stirring. The mixture will start to thicken.

3. After about 5-7 minutes, you will notice the mixture turning into a gel-like consistency.

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Step 3: Add Firming Agents

1. Add salt to the mixture and mix well.

2. Pour in the lemon juice or vinegar gradually while stirring. This helps firm up the texture of the paneer.

3. If using plant-based milk, add it now and mix well. It gives a creamy texture to the final product.

Step 4: Set the Paneer

1. Line a container with a muslin cloth or cheesecloth.

2. Pour the thickened starch mixture into the cloth.

3. Fold the cloth over the mixture and press it gently to remove excess water.

4. Place a heavy object (like a plate with a weight) on top and let it set for 2-3 hours at room temperature.

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Step 5: Cut and Store

1. Once set, remove the paneer from the cloth and cut it into cubes.

2. Store it in an airtight container in the refrigerator for up to 3 days.

3. You can use this starch-based paneer in curries, stir-fries, or even as a snack.

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Tips for Best Results

• Use potato starch for a softer texture and corn starch for a firmer paneer.

• If you want extra firmness, refrigerate the paneer for a few hours before using it.

• Adjust the amount of lemon juice based on how firm you want the paneer to be.

Final Thoughts

Making paneer from starch is a great dairy-free alternative. While it won’t have the exact taste of traditional paneer, it holds up well in recipes and offers a good texture.