Homemade Paneer
Learn how to make soft, fresh homemade paneer using just whole milk and lemon juice. This simple method is perfect for new homemakers and gives you fresh paneer that can be used in curries, tikka, BBQ skewers, and many other dishes.
Ingredients
- 2 liters Whole Milk (3.25%)
- 5 tbs Fresh Lemon/Lime Juice approximately, or as needed
Instructions
Heat the milk:
- Pour the whole milk into a large, heavy-bottomed pot. Bring it to a gentle boil over medium heat, stirring occasionally so the milk does not stick to the bottom.
Add the lemon juice:
- Once the milk comes to a boil, lower the heat. Add the lemon juice gradually, stirring gently after each addition.
Let the milk curdle:
- Continue stirring gently until the milk separates into soft white curds and a pale yellowish whey. If the milk has not separated completely, add a little more lemon juice.
Strain the paneer:
- Place a cheesecloth on, over the counter colander strainer basket. Carefully pour the curdled milk through the cheesecloth, allowing the whey to drain away.
Rinse:
- Rinse the curds gently with cool water to remove any remaining lemon flavor.
Drain and press:
- Gather the cheesecloth around the curds and gently squeeze out excess water. Leave in the strainer basket for an hour, if needed apply some pressure. For paneer tikka, press it enough to make it firm but still soft.
Cool and cut:
- Once the paneer is firm, unwrap it and cut it into one and a half inch cubes.
Use or refrigerate:
- Use the fresh paneer immediately, or refrigerate it in an airtight container until ready to use.