making cheese at homeImage Credit source: Getty Images

Paneer is the favorite food of most Indians and is also an excellent source of protein. Especially those who are vegetarian like to include cheese in their diet. Wedding functions here also seem incomplete without Paneer. Cases of adulteration in cheese available in the market keep coming to light every day. Many times, the cheese we bring from the market starts becoming rubbery after making it. Actually, along with poor quality milk, many things are adulterated in it. The best way is to make paneer at home, but the question is how much paneer can be made from 1 kg of milk.

Home made paneer will not only be adulteration free, but it will also taste more delicious because it remains fresh. Paneer is stored in the market because it is made in bulk. Apart from this, the amount of water in market cheese is also high which spoils its texture. Let us know how much cheese is made from 1 kg of milk and whether it will be expensive for you or cheaper than the market.

How is the quality of milk?

How much cheese will be made from 1 kg of milk depends on the quality of the milk. If water is mixed in it then the cheese yield will be less. If you use toned or cow's milk, even less cheese is made, because the amount of fat is less in it.

How much cheese will be made?

If you have taken pure buffalo milk for making paneer or are using full fat milk, then after curdling 1 kg of milk and squeezing out the chhena, you get approximately 230 to 250 grams of paneer.

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expensive or cheaper than the market

If you go to the market to buy cheese, the price of 250 grams ranges from Rs 70 to Rs 80. Apart from this, if you buy branded packaged paneer, you may have to pay Rs 100 to Rs 130 for 250 grams. If you buy 1 kg full cream packet milk from the market, you will get it between Rs 70 to Rs 80. To make it at home, you have to spend some LPG or even light. In this way, the cheese available in the market and making it at home will cost almost the same amount. In such a situation, it is beneficial that you make paneer at home so that it is good for your health also.

Paneer Making Tips

• If you want homemade paneer to be as soft as butter, then use only full fat milk or pure buffalo milk.
• Another tip for making paneer is to keep the temperature of milk in mind. When you are boiling milk, do not add lemon or vinegar to it while it is boiling. Switch off the gas and curdle the milk only after it cools down slightly.
• The third tip is very important that if you are using vinegar or lemon juice to make paneer, then first dissolve it in water and only then add it to milk.
• The fourth tip is that when you separate the chhena from water, put it in a cloth or sieve and wash it with water so that the sourness of vinegar or lemon gets removed from it.
• If you keep these 4 tips in mind, the taste of paneer will be good and its texture will not be chewy i.e. it will become absolutely soft.Read this also: Are you sprinkling your vegetable with adulterated mustard oil? How to identify its purity?

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