Homemade Paneer – Indian

Step 1: Heat the Milk

Pour the full-fat milk into a heavy-bottomed pot and place it on the stove. Heat the milk over medium-high heat, stirring occasionally with a spoon to prevent scorching, until it comes to a rolling boil and bubbles appear on the surface.

Step 2: Curdle the Milk

Once the milk is boiling, reduce the heat to low. Gradually add the lemon juice or white vinegar, stirring gently. Continue stirring until the milk completely curdles, separating into solid white curds and yellowish-green whey. This should happen within 1-2 minutes.

Step 3: Strain the Curds

Line a colander with a clean cheesecloth or a thin cotton kitchen towel. Place the colander over a large bowl or sink. Carefully pour the curdled milk into the cheesecloth-lined colander, allowing the whey to drain away.

Step 4: Drain and Press the Paneer

Gather the edges of the cheesecloth to form a pouch around the curds. Gently squeeze out any excess whey. Place the wrapped curds back into the colander, flatten them slightly, and place a heavy object (like a cast-iron pan or a few cans) on top to press out more liquid. Let it press for 1-2 hours until the paneer is firm.

Step 5: Cut the Paneer

Once the paneer is firm and has cooled, unwrap it from the cheesecloth. Place it on a cutting board and cut it into desired shapes, such as cubes or triangles, as shown.

• Use full-fat milk for the best yield and softest paneer.

• Do not overcook the curds after separation, as it can make the paneer hard and rubbery.

• The whey can be used in soups, kneading dough, or as a nutritious drink.

• Add a pinch of salt or herbs like mint or cilantro to the milk before curdling for flavored paneer.

• For a softer paneer, press for a shorter duration or with less weight.