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
- 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.
- Once the milk starts boiling, reduce the heat to low and add the lemon juice or vinegar. Stir gently to combine.
- Continue to simmer the mixture on low heat for 2-3 minutes. You will notice the milk curdling and separating into curds and whey.
- Line a large strainer with cheesecloth or a clean kitchen towel. Place the strainer over a large bowl or sink to catch the whey.
- Carefully pour the curdled milk into the strainer. The whey will drain out, leaving behind the curds in the cheesecloth.
- Gently gather the corners of the cheesecloth and twist them together to form a bundle.
- Hold the bundle of cheesecloth under cold running water for a minute. This will help remove any lemony or vinegary taste from the paneer.
- 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.
- Leave the paneer to press for at least 30 minutes. The longer you press it, the firmer it will become.
- After pressing, unwrap the paneer and transfer it to a plate. Cut it into desired shapes or crumble it for use in various recipes.
- 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.
