Learn how to make homemade paneer, a versatile cheese used in various Indian dishes. Made from simple ingredients like milk and lemon juice, this recipe will guide you through the steps of turning milk into curds and then using them to make soft and delicious paneer. Enjoy this flavorful cheese in dishes like paneer tikka, palak paneer, and matar paneer.
Ingredients
- 2 liters of whole milk
- 4 tablespoons of lemon juice or vinegar
- Cheesecloth or muslin cloth
- A colander or sieve
- A heavy object for pressing
Directions
- Pour the milk into a large pot and heat it over medium-high heat.
- Stir the milk occasionally to prevent it from scorching.
- When the milk starts to boil, reduce the heat to low and add the lemon juice or vinegar.
- Continue stirring gently until the milk curdles and separates into white curds and greenish whey.
- If the milk doesn't curdle completely, add a little more lemon juice and stir gently.
- Line a colander or sieve with cheesecloth or muslin cloth, and place it over a large bowl or in the sink.
- Carefully pour the curdled milk into the colander, allowing the whey to drain away.
- Rinse the curds with cold water to remove any trace of lemon juice or vinegar.
- Gather the edges of the cheesecloth and tie them together to form a pouch.
- Hang the pouch of curds somewhere cool and let it hang for 30-45 minutes to allow excess whey to drain off.
- Place the drained curds on a clean surface and shape it into a block.
- Wrap the block tightly with cheesecloth or muslin cloth.
- Place the wrapped block of paneer on a plate and put a heavy object on top to press it down.
- Let the paneer sit under the weight for about 30 minutes to an hour.
- Remove the weight and unwrap the paneer.
- Cut the paneer into cubes or slices as desired.
- Your homemade paneer is now ready to be used in various dishes. Enjoy!
