Homemade Paneer & Paneer Rice for 9+ Months Baby

Step 1: Boil the Milk

Pour 1 liter of milk into a pot and bring it to a rolling boil. Ensure the milk is thoroughly heated.

Step 2: Curdle the Milk

Once the milk is boiling, reduce the heat to low. Gradually add 1-2 tablespoons of lemon juice, stirring gently. Continue stirring until the milk begins to curdle and separate into solids (paneer) and liquid (whey).

Step 3: Turn Off Heat

As soon as the milk has completely curdled and the paneer solids are clearly separated from the greenish whey, turn off the heat.

Step 4: Prepare for Straining

Place a clean, thin cotton cloth (like a muslin cloth or cheesecloth) over a bowl or container, ensuring it's securely positioned to catch the paneer.

Step 5: Strain the Paneer

Carefully pour the curdled milk mixture into the cloth. The paneer solids will remain in the cloth, and the whey will drain into the bowl below.

Step 6: Squeeze Out Whey

Gather the edges of the cloth and gently squeeze out the excess whey. Be careful as the paneer will still be hot.

Step 7: Rinse the Paneer

Pour fresh water over the paneer in the cloth. This step is crucial to wash away any residual lemon juice and prevent the paneer from tasting sour.

Step 8: Final Squeeze and Rest

Gently squeeze the paneer again to remove all the water from rinsing. Then, wrap the paneer tightly in the cloth and let it rest for about 10 minutes to ensure all excess moisture is drained, resulting in soft paneer.

Step 9: Prepare Rice

Take 2 tablespoons of Joha rice (or any suitable baby rice) and add 1 cup of water to a small pan. Bring the water to a boil.

Step 10: Mash Paneer

While the rice is boiling, take a small portion of the freshly made paneer (about 2-3 tablespoons) and mash it finely using your fingers or a fork.

Step 11: Cook Paneer with Rice

Add the mashed paneer to the boiling rice and water mixture. Stir well to combine.

Step 12: Cook Until Soft

Continue cooking the rice and paneer mixture on low to medium heat, stirring occasionally, until the rice is very soft and well-cooked, and the paneer is fully incorporated. The consistency should be suitable for a baby.

Step 13: Mash Finely

Once cooked, mash the paneer rice finely using a spoon or a masher to ensure there are no lumps, making it easy for the baby to consume.

Step 14: Serve

The homemade paneer rice is now ready to be served to your baby. Offer a small amount according to their appetite.

• Use fresh, full-fat milk for best results when making paneer.

• Adjust the amount of lemon juice as needed to fully curdle the milk.

• Rinse the paneer thoroughly with fresh water to remove any sour taste from the lemon juice.

• Do not add salt, sugar, or any spices to the baby's paneer rice.