How to Make Paneer - Fresh Indian Cheese

Step 1: Heat the Milk

Pour 2 liters of full-fat milk into a large, heavy-bottomed pot. Place it over medium-high heat and bring the milk to a rolling boil, stirring occasionally to prevent it from scorching at the bottom.

Step 2: Curdle the Milk

Once the milk reaches a rolling boil, reduce the heat to low. Add 1/4 cup (60ml) of lemon juice and stir gently. The milk will begin to curdle, separating into white curds and yellowish-green whey. Continue stirring for 1-2 minutes until the separation is complete and the whey is clear.

Step 3: Prepare for Straining

Place a large colander or sieve over a deep bowl. Line the colander with a clean cheesecloth or muslin cloth, ensuring it hangs over the edges.

Step 4: Strain the Curds

Carefully pour the curdled milk into the cheesecloth-lined colander. The yellowish-green whey will drain into the bowl below, leaving the white curds in the cloth.

Step 5: Rinse the Paneer

Gather the edges of the cheesecloth to form a ball around the curds. Rinse the paneer under cold running water for 1-2 minutes. This step washes away any residual lemon flavor and cools down the paneer.

Step 6: Squeeze Excess Water

Firmly squeeze the paneer (still in the cheesecloth) to remove as much excess water as possible. The paneer should feel compact and firm.

Step 7: Press the Paneer

Place the paneer (still wrapped in cheesecloth) back into the colander. Place a small plate on top of the paneer, then place heavy objects (like two cans) on the plate to press out any remaining liquid. Refrigerate for at least 4 hours, or preferably overnight, to allow the paneer to firm up into a solid block.

Step 8: Unmold and Cut

After pressing, remove the weights, plate, and cheesecloth. The paneer will be a firm, solid block. Slice the paneer into desired shapes, typically 1-inch cubes, ready to be used in your favorite Indian dishes.

• Use full-fat milk for best results and a higher yield of paneer.

• Ensure all whey is pressed out for firm paneer that holds its shape well.

• The leftover whey can be used in baking, soups, or to knead dough.

• Instead of lemon juice, you can use white vinegar or curd (yogurt) to curdle the milk.

• For flavored paneer, you can add herbs or spices to the milk before curdling.