Homemade Paneer

Homemade Paneer

Fresh paneer comes together with just milk and an acid, no special equipment needed.

Total 1 hr 30 min Makes 8 oz Calories 180/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Whole milk curdles with lemon juice or vinegar into soft curds, then gets pressed into a firm, sliceable cheese. This fresh paneer has a mild, milky flavor and holds its shape well when cubed and fried or simmered in curries. Making it at home takes under an hour and costs a fraction of store-bought blocks.

Ingredients

  • 8 cups whole milk
  • 3 tablespoons lemon juice or white vinegar
  • 1/4 cup cold water, for diluting lemon juice

Method

  1. Pour the milk into a 6-quart saucepan and heat over medium heat, stirring occasionally to prevent scorching, until it comes to a full rolling boil.

  2. Stir the lemon juice or vinegar into the cold water, then reduce the heat to low.

  3. Slowly drizzle the diluted lemon juice into the boiling milk while stirring gently, until the milk fully curdles and clear greenish whey separates from soft white curds, about 1 to 2 minutes.

  4. Line a colander with a double layer of cheesecloth and set it over a large bowl or the sink. Pour the curdled milk through the cheesecloth to separate the curds from the whey.

  5. Rinse the curds briefly under cold running water to wash away the sour taste of the acid and stop the cooking.

  6. Gather the corners of the cheesecloth and twist to squeeze out as much excess liquid as possible, forming the curds into a ball.

  7. Shape the wrapped curds into a flat disc or block, place on a plate, and set a heavy weight, such as a water-filled pot, on top to press out remaining whey.

  8. Unwrap the pressed paneer, cut into cubes or slices as needed, and use immediately or refrigerate in an airtight container for up to 4 days.

Rate this recipe

★ 4.3 (1)

Homemade Paneer

Whole milk curdles with lemon juice or vinegar into soft curds, then gets pressed into a firm, sliceable cheese. This fresh paneer has a mild, milky flavor and holds its shape well when cubed and fried or simmered in curries. Making it at home takes under an hour and costs a fraction of store-bought blocks.

1 hr 30 min 8 oz 180 cal

Ingredients

  • 8 cups whole milk
  • 3 tablespoons lemon juice or white vinegar
  • 1/4 cup cold water, for diluting lemon juice

Method

  1. 1

    Pour the milk into a 6-quart saucepan and heat over medium heat, stirring occasionally to prevent scorching, until it comes to a full rolling boil.

  2. 2

    Stir the lemon juice or vinegar into the cold water, then reduce the heat to low.

  3. 3

    Slowly drizzle the diluted lemon juice into the boiling milk while stirring gently, until the milk fully curdles and clear greenish whey separates from soft white curds, about 1 to 2 minutes.

  4. 4

    Line a colander with a double layer of cheesecloth and set it over a large bowl or the sink. Pour the curdled milk through the cheesecloth to separate the curds from the whey.

  5. 5

    Rinse the curds briefly under cold running water to wash away the sour taste of the acid and stop the cooking.

  6. 6

    Gather the corners of the cheesecloth and twist to squeeze out as much excess liquid as possible, forming the curds into a ball.

  7. 7

    Shape the wrapped curds into a flat disc or block, place on a plate, and set a heavy weight, such as a water-filled pot, on top to press out remaining whey.

  8. 8

    Unwrap the pressed paneer, cut into cubes or slices as needed, and use immediately or refrigerate in an airtight container for up to 4 days.