An easy recipe to make delicious, soft, creamy homemade paneer with just two ingredients.
- 6 cups (1.5 litre) non-homogenised milk (or full fat milk)
- 1/3 cup (80ml or approximately 6 tablespoons) freshly squeezed lemon juice or white vinegar
- Bring milk to a boil gradually on medium heat in a heavy-bottomed saucepan.
- Once the milk has boiled, turn off the heat and add lemon juice (or vinegar). Mix gently, ensuring that you are stirring in only one direction (either clockwise or anti-clockwise).
- The milk should start to curdle with the whey appearing clear and greenish in colour. If the milk doesn’t start to curdle straightaway, turn on the heat for a couple more minutes and then turn it off. Allow the mixture to cool for 5-10 minutes.
- Line a colander with cheesecloth and place it in a sink or large bowl. Strain the milk curd into the cloth. Gently rinse the milk curd under cold running water to wash off the lemon juice and to cool down the curd. Don’t disturb the curds too much.
- Gather the ends of the cheesecloth and squeeze the excess water off.
- Holding the gathered cheesecloth in one hand, press down on the milk curds with the palm of your other hand to shape the paneer into a disc or square at least 1-inch thick. Twist the top of the cheesecloth tightly. Place the cheesecloth disc on a baking tray. Place a heavy weight on top. (I put another baking tray or a heavy cast iron frying pan on top and weigh it down with a big heavy pumpkin or 4-5 of my heaviest cookbooks.) Set aside on your counter or in the fridge for 3-5 hours to allow it to set.
- Gently peel off the cheesecloth. Place the paneer disc on a cutting board and cut into cubes or any desired shape. Store in an airtight container in the fridge for up to 3 days or in the freezer for a couple of months.
To make the paneer creamier, add 200-300ml full cream to the milk when boiling.
Remember to only stir the curdled milk mixture in one direction so as to not break up the milk curds into little pieces. Larger pieces will set well.
You will get best results with non-homogenised and full-fat milk as opposed to pasteurized milk or low-fat milk.
Allow the paneer to set for at least 3-5 hour. The longer you set, the firmer it will be. I also like to refrigerate the paneer for a couple of hours before using it. This also allows the paneer to firm up so that it holds its shape when added to curries.