Whipping Cream for Paneer Amazing Tip You Must Try

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Discoverhow to use whipping cream for paneer to create rich, creamy homemade paneerwith easy steps and tasty variations. Perfect for any dish!

Prep Time 10

Cook Time 15

Total Time 25

Course Main Course, Side Dish

Cuisine Indian, Vegetarian

Servings 4 peole

Calories 250 kcal

1 liter full-fat milk – The higher the fat content the creamier your paneer. Avoid skim or low-fat milk.
¼ cup whipping cream – This is the secret ingredient that enhances texture and richness.
2 tablespoons lemon juice or white vinegar – Helps curdle the milk and form the paneer solids.
Ice-cold water – Stops the cooking process and helps firm up the paneer.
Muslin cloth or cheesecloth – Essential for straining and shaping the paneer.
Heavy-bottomed pot – Prevents milk from scorching while heating.

If you prefer softer paneer for dishes like shahi paneer or paneer bhurji increase the whipping cream slightly. For firmer cubes ideal for grilling, reduce the cream to 2 tablespoons.

Pour 1 liter of full-fat milk into a heavy-bottomed pot and place it over medium heat.
Add ¼ cup whipping cream and stir gently to combine. This step enhances the creaminess of your paneer.
Bring the mixture to a gentle boil, stirring occasionally to prevent scorching.

Reduce the heat to low and slowly add 2 tablespoons of lemon juice or vinegar, stirring continuously.
You’ll notice the milk curdling, with the whey (greenish liquid) separating from the paneer solids.
If the milk doesn’t curdle fully, add another 1 tablespoon of lemon juice and stir.

Line a colander with a muslin cloth and pour in the curdled mixture to strain out the whey.
Rinse the paneer solids with ice-cold water to remove any tangy flavor and stop the cooking process.

Gather the edges of the muslin cloth and squeeze gently to remove excess water.
Place the wrapped paneer on a flat surface and press it down with a heavy object (like a plate with a weight) for about 30 minutes.
This step helps set the paneer block while keeping it soft and creamy.

Once firm, unwrap and cut into cubes or crumble as needed.
Store in an airtight container in the refrigerator for up to 3 days, or freeze for longer shelf life.

Nutrition Information (per serving):

Keyword Whipping cream for paneer, Homemade paneer, Paneer recipe, Easy paneer