Foolproof Homemade Paneer: Silky Smooth & Tangy

Why I Love This Recipe

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

Step-by-Step Instructions

1. 1

   In a large, heavy-bottomed pot, bring the milk to a rolling boil over medium-high heat. Stir frequently to prevent scorching, especially at the bottom of the pot. You'll know it's boiling when the milk rapidly bubbles and rises significantly.

   ~15 min

   Tip: Use a pot that is larger than you think you'll need to prevent milk from boiling over.
2. 2

   While the milk is heating, combine the lemon juice and water in a small bowl. Diluting the lemon juice helps to ensure a more even and gentle curdling process, preventing the paneer from becoming too tough.

   ~2 min

   Tip: You can substitute lime juice or white vinegar if needed.
3. 3

   Once the milk is boiling, reduce the heat to low and slowly pour in the diluted lemon juice. Gently stir the milk as you add the lemon juice; you should see the milk begin to separate into curds and whey almost immediately.

   ~3 min

   Tip: Pour the lemon juice in slowly and gradually until the curds separate.
4. 4

   Continue stirring gently for a minute or two until the whey is clear and the curds have fully separated. The whey should have a slightly yellowish or greenish translucent appearance. If the whey remains milky, add a bit more lemon juice, a tablespoon at a time, until it clears.

   ~3 min

   Tip: Don't overstir, as this can make the paneer tough.
5. 5

   Remove the pot from the heat. Line a colander with two layers of cheesecloth, ensuring the cheesecloth is large enough to hang over the edges of the colander. Place the colander over a large bowl to collect the whey.

   ~2 min

   Tip: Make sure your cheesecloth is clean and lint-free.
6. 6

   Carefully pour the curds and whey into the cheesecloth-lined colander. The cheesecloth will catch the curds while the whey drains into the bowl below. Be cautious as the whey will be hot.

   ~1 min

   Tip: Pour slowly to avoid splashing the hot whey.
7. 7

   Gather the edges of the cheesecloth and gently squeeze out as much excess whey as possible. Twisting the cheesecloth tightly will help to remove more moisture, resulting in a firmer paneer.

   ~2 min

   Tip: Be careful not to burn yourself as the curds will still be hot.
8. 8

   Rinse the paneer, still wrapped in the cheesecloth, under cold running water for a minute or two. This helps to remove any remaining lemon juice flavor and also cools down the paneer, making it easier to handle.

   ~2 min

9. 9

   Twist the cheesecloth tightly again to remove any remaining water. The drier the paneer, the firmer it will be. For a softer paneer, don't squeeze out too much water.

   ~1 min

10. 10

    Place the wrapped paneer on a flat surface, such as a cutting board. Place a heavy object on top of the paneer to press it and remove even more moisture. A heavy skillet or a stack of books works well. Press for at least 30 minutes, or longer for a firmer paneer.

    0

    Tip: The longer you press, the firmer your paneer will become.
11. 11

    Carefully unwrap the paneer from the cheesecloth. It should now be a firm, cohesive block. If you added salt, taste it now to see if it needs more.

    0
12. 12

    Cut the paneer into cubes or desired shapes and use immediately, or store in the refrigerator for later use. Homemade paneer is best used within a few days for optimal freshness and flavor.

    0

How Do I Know It's Ready?

Frequently Asked Questions

Final Thoughts