Homemade Paneer – Indian Style

Step 1: Prepare Lemon Water Mixture

Combine 100ml of water with 4 tablespoons of lemon juice in a measuring cup and stir well. Set aside.

Step 2: Boil Milk

Pour 4 litres of whole milk into a large pot. Bring the milk to a boil, stirring continuously with a wooden spoon to prevent it from sticking to the bottom of the pan.

Step 3: Curdle the Milk

Once the milk has boiled, turn off the heat. Gradually add the lemon and water mixture to the hot milk, stirring gently. Continue stirring until the milk completely curdles and the whey separates, turning yellowish-green.

Step 4: Drain the Paneer

Place a kitchen cloth or cheesecloth over a sieve, which is placed over a bowl. Pour the curdled milk mixture into the cloth to separate the paneer (solids) from the whey (liquid).

Step 5: Rinse and Squeeze

Gather the edges of the cloth and gently squeeze out the excess whey. You can pour fresh water over the paneer while still in the cloth to rinse away any citric taste from the lemon juice, then squeeze again to remove the water.

Step 6: Press the Paneer

Place the paneer (still in the cloth) on a flat surface, such as a cutting board. Place a heavy weight on top of the paneer (ideally, a weight equivalent to the amount of milk used, e.g., 4 kg) to press out any remaining moisture. Leave it to press for 15 to 20 minutes.

Step 7: Cut and Serve

After pressing, unwrap the paneer. It should be firm and hold its shape. Cut the paneer into desired shapes and sizes, such as cubes, and it's ready to be used in your favorite recipes.

• Stir the milk constantly while boiling to prevent it from sticking to the bottom of the pan.

• Gradually add the lemon and water mixture to ensure proper curdling.

• Rinse the paneer with fresh water after draining to remove any lingering citric taste.

• Use a weight equivalent to the amount of milk used for pressing to achieve a firm paneer texture.

• Substitute lemon juice with white vinegar or curd for curdling the milk.

• Add finely chopped herbs like cilantro or mint, or spices like black pepper, to the paneer before pressing for a flavored paneer.