How to Make Paneer (Home Made)

Learn how to make fresh and creamy homemade paneer, a versatile Indian cheese. This simple recipe requires just two ingredients and minimal prep time. Enjoy the satisfaction of creating your own paneer from scratch and use it in a variety of Indian dishes, such as curries, tikka masala, or paneer tikka.

Ingredients

• 1 gallon whole milk
• 1/4 cup lemon juice or vinegar

Directions

1. Pour the milk into a large pot and place it over medium heat. Slowly bring the milk to a boil, stirring occasionally to prevent it from scorching.
2. Once the milk starts boiling, reduce the heat to low and add the lemon juice or vinegar. Stir gently to combine.
3. Continue to simmer the mixture on low heat for 2-3 minutes. You will notice the milk curdling and separating into curds and whey.
4. Line a large strainer with cheesecloth or a clean kitchen towel. Place the strainer over a large bowl or sink to catch the whey.
5. Carefully pour the curdled milk into the strainer. The whey will drain out, leaving behind the curds in the cheesecloth.
6. Gently gather the corners of the cheesecloth and twist them together to form a bundle.
7. Hold the bundle of cheesecloth under cold running water for a minute. This will help remove any lemony or vinegary taste from the paneer.
8. Squeeze out any excess liquid from the paneer bundle. Then, place a heavy object, such as a pan or a book, on top of the bundle to press it down and help it set.
9. Leave the paneer to press for at least 30 minutes. The longer you press it, the firmer it will become.
10. After pressing, unwrap the paneer and transfer it to a plate. Cut it into desired shapes or crumble it for use in various recipes.
11. Your homemade paneer is now ready to be used in your favorite Indian dishes. Store it in the refrigerator for up to 3-4 days.

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