Homemade Paneer
Recipe Summary
- Learn how to make fresh, soft paneer at home using just milk and lemon juice. This simple recipe guides you through curdling milk, straining the curds, and pressing them into a firm block of delicious Indian cheese.
All Ingredients - Main Ingredients
- Milk 1 liter
- Lemon Juice 2-3 tablespoons
- Cold Water as needed
Tools You'll Need
- Pot
- Mixing bowl
- Colander
- Strainer
- Cheesecloth
- Bowl
Don't have an ingredient? Try these swaps
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Lemon Juice
Squeeze the juice from half to one lemon into a small bowl. You will need approximately 2-3 tablespoons of lemon juice.
Step 2: Heat the Milk
Pour 1 liter of milk into a large pot and place it on a stove over medium heat. Stir occasionally to prevent scorching at the bottom.
Step 3: Curdle the Milk
Once the milk is hot and just about to boil, slowly add the lemon juice while stirring continuously. Continue stirring until the milk curdles completely, separating into solid white curds and greenish whey.
Step 4: Strain the Paneer
Place a colander or strainer over a large bowl and line it with a clean muslin cloth or cheesecloth. Carefully pour the curdled milk into the cloth-lined strainer, allowing the whey to drain into the bowl below.
Step 5: Rinse the Paneer
Gently pour cold water over the curds collected in the muslin cloth. This step helps to wash away any residual lemon flavor and stops the cooking process.
Step 6: Squeeze Excess Water
Gather the edges of the muslin cloth and gently squeeze out as much excess water as possible from the paneer. Be careful not to squeeze too hard, as it can make the paneer crumbly.
Step 7: Press the Paneer
Place the paneer (still wrapped in the muslin cloth) on a flat plate. Cover it with another flat plate and place a heavy object, such as a stone mortar or a stack of heavy cans, on top. Let it press for to achieve a firm block of paneer.
Step 8: Unwrap and Serve
After pressing, remove the heavy object and the top plate. Carefully unwrap the paneer from the muslin cloth. Your homemade paneer is now ready to be cut and used in your favorite dishes.
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