How to Make Paneer

 
 

A much beloved cheese and perhaps the most ordered item at Indian restaurants. Let’s learn to make this delicious cheese at home. It is easier and quicker to make than you think and best of all, it’s free of any preservatives.

  • 1l of fresh cows milk will give you 200g of paneer.

  • 1l of fresh buffalo milk will give you 200-250g of paneer.

INGREDIENTS

  • 1 litre fresh whole milk

  • 2-3 tbsp of fresh lemon juice

  • A large sieve/ strainer

  • A muslin cloth with a big dish

  • A heavy weight object

Method

  1. Bring milk to a boil in a thick pan by stirring it occasionally to avoid it getting burnt at the base on medium heat.

  2. Squeeze lemon and keep juice ready in a bowl

  3. Keep your sieve ready onto a big dish and lay the muslin cloth on it.

  4. Once the milk comes to a boil add lemon juice to it with a spoon slowly. Add 2 tbsp at first and stir. You will see the milk begin to curdle.

  5. Add more lemon juice only if you do not see green whey separating otherwise your paneer will crumble if excess lemon juice is added.

  6. Switch of the heat as soon as you see the green whey separating as more heat will make the paneer hard.

  7. Transfer slowly all this milk mixture onto a muslin cloth. Be careful and wear oven gloves as it is extremely hot and there might be some splashes of whey.

  8. Collect all the edges of the muslin cloth carefully as it will be hot and holding one side of the cloth roll around and tie a knot so that all paneer comes together.

  9. Let all the water drip after tying the knot and keep it flat in a dish and put some heavy weight like grinding mortar on it or alternatively hang it for 2 hours.

  10. Remove the cloth and you will find you have a large block of paneer. Keep it refrigerated and it will be good for 2-3 days.

HELPFUL TIPS

  • You can use the whey water in chapati dough or add it to soups or dals as it is nutrient rich.

  • Soak paneer cubes for 30 minutes before cooking. This will make the paneer softer when cooking.

  • The amount of lemon juice needed will vary based on the freshness and quality of milk. You will probably figure out the exact measurement after a few times based on the milk you use.

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