Homemade Paneer
Ingredients (2)
- whole milk8 cup
- fresh lemon juice0.25 cup
Method
- 1
Pour the milk into a heavy-bottomed saucepan and bring it to a gentle boil over medium heat, stirring occasionally to prevent scorching.
- 2
Once the milk reaches a boil, reduce the heat to low.
- 3
Slowly pour in the lemon juice while stirring continuously.
- 4
Within 10–15 seconds, the milk will begin to curdle, separating into curds and a light greenish whey.
- 5
Once fully separated, switch off the heat and allow the mixture to rest for 2–3 minutes.
- 6
Line a colander with a cheesecloth or clean muslin cloth and place it over a large bowl.
- 7
Carefully pour the curds and whey into the lined colander.
- 8
Gather the edges of the cloth and tie them securely into a bundle.
- 9
Hang the bundle for 30 minutes to allow the excess whey to drain.
- 10
Place the bundle on a flat surface, fold the cloth neatly over the paneer and place a heavy weight on top.
- 11
Press for 30–60 minutes, depending on how firm you would like the paneer.
- 12
Remove the cloth and cut the paneer into cubes or slices as required.
Notes & variations
Paneer Butter Masala Palak Paneer Kadai Paneer Paneer Tikka Chilli Paneer Paneer Bhurji Paneer Fried Rice Vinegar (¼ cup) can be used instead of lemon juice to curdle the milk. Do not overcook after adding the acid, as this can make the paneer rubbery. Save the whey—it can be used for kneading chapati dough, cooking rice, soups, curries or smoothies. For firmer paneer (ideal for tikka or grilling), knead ½ tbsp all-purpose flour (maida) into the drained paneer before pressing, then refrigerate for 1 hour before cutting. Add ½ tsp salt to the paneer after draining and knead before pressing if you prefer lightly seasoned paneer. Homemade paneer keeps in the refrigerator for 3–4 days when stored in fresh water in an airtight container. Change the water daily. Paneer can also be frozen for up to 2 months.
Nutrition
estimated| Per | 1 serving | 7 servings |
|---|---|---|
| Calories | 171 kcal | 1197 kcal |
| Carbs | 14.6 g | 102.2 g |
| Protein | 9.1 g | 63.7 g |
| Fat | 9.3 g | 65.1 g |
| Fibre | 0.1 g | 0.7 g |