How to make Paneer

Method8 steps · about 5 hr 15 min

1. 1

   Step 1: Pour the two litres full-fat milk into a heavy-bottomed pot. Bring gently to a boil over medium heat, stirring occasionally to prevent scorching.

   Uses 2 l full-fat milk

   
2. 2

   Step 2: Turn off the heat as the milk reaches a boil. Choose only one acid: initially 2 tbsp vinegar or 2 tbsp lemon juice or ½ cup yogurt or the 4–5 g food-grade citric acid dissolved in its separate cup water. Stir about 1 minute. The milk should separate into curds and clear yellowish whey; do not combine acid routes.

   Uses 2 tbsp initial vinegar only primary route · lemon juice only instead of vinegar, initial 2 tbsp · ½ cup yogurt only chosen alternative · 4–5 g dissolved citric acid only chosen alternative · one cup solution water only chosen citric-acid route

3. 3

   Step 3: If the milk is still milky and has not fully separated, add only the remaining tablespoon from your chosen vinegar or lemon supply as needed. Briefly heat over medium until fully curdled, then turn off immediately. If the vinegar route still needs acid after the listed amount, use separately listed extra vinegar a little at a time. Avoid overcooking, which makes the curds hard.

   Uses only remaining vinegar from original 2–3 tbsp supply if needed · only remaining lemon from chosen alternative, not fresh full dose · extra vinegar only if milk still fails to curdle after listed 2–3 tbsp; primary route · same heated milk with one selected acid added

4. 4

   Step 4: Line a colander with clean cheesecloth or muslin and place over a large bowl to collect whey. Transfer the same curds and whey in batches. Rinse the curds with cold water until the vinegar or lemon smell is removed, letting the rinse water drain away. The yogurt route does not require rinsing off its acid.

   Uses cold water for rinsing curds; drain · same batch, curdling complete and heat stopped

5. 5

   Step 5: Gather the cloth around the same paneer curds, squeeze out excess liquid gently and tie securely. Hang for 30 minutes to drain, leaving the curds moist.

   Drain Paneer · 30 minUses same solids drained and rinsed; whey separated

6. 6

   Step 6: Untie and retwist the cloth bundle into a round shape. Place on a flat colander or board with a suitable heavy object, about 2½–3 kg, on top. Press in the refrigerator for 3–4 hours until set; keep the cheese refrigerated throughout this long pressing period.

   Refrigerated paneer pressing · 240 minUses same curds after 30 min hanging drain

7. 7

   Step 7: Unwrap the set paneer. A dent from the cloth is normal. Leave as a block or cut into 1-inch cubes. Keep in an airtight container in the refrigerator and use promptly, or freeze for later use.

   Uses same cheese after 3–4 h pressing in refrigerator

8. 8

   Step 8: Use the finished paneer in curries, kebabs, rice dishes or other recipes that call for paneer.

   Uses same block or cubes ready for cooking