Back to basics today. I have to confess that it took me literally years before I tried making paneer at home. Still, at times, I use the store-bought paneer, of course only after checking that it does not have any extra additives or preservatives. So if you have time or can plan ahead homemade paneer is the way to go. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
What is Paneer?
Paneer is fresh unsalted white cheese used in Indian cooking, that can be made at home with just whole milk and lemon juice! It has a very mild creamy flavor and crumbly texture that goes well with many curries and desserts! Fresh paneer can be grilled on skewers for some fun kebabs and also used in sandwiches, wraps, and pita pockets! It is a very versatile ingredient to use in Indian curries like Palak Paneer , Matar Paneer, or Paneer Tikka Masala. Homemade paneer can also be used in making many Indian desserts, I love making delicious homemade Rasmalai!
How to Make Paneer (Step by Step Instructions)
Rinse a heavy-bottomed pot with water. With some water coated on the bottom of the pan pour half a gallon of whole milk in it and bring it to a gentle boil on medium heat, stirring frequently. Keeping some water in the pot helps the milk from sticking to the bottom of the pot.
Once the milk comes to a gentle boil, add lemon juice 1 tablespoon at a time and stir the milk as the milk starts curdling. I usually use 3 tablespoons of lemon juice before the milk fully curdles and clear greenish whey starts to separate. Turn the heat off immediately as the milk will have curdled completely.
Line a bowl with a double-layered cheesecloth that is long enough to be bundled up and hung later.
Pour the curdled milk on the cheesecloth. Run cold water over it for few minutes to get rid of the lemon taste.
Squeeze out the water from the muslin cloth and hang it up for 30 mins so all the water can drain out.
Place the cheesecloth between 2 cutting boards and put a heavy object or pot on top of it for an hour, this removes excess moisture from the paneer and get a firm texture. Make sure you do not put too much weight as it will dry out the paneer making it very crumbly.
Gently remove the paneer from the cheese cloth.
Cut the block of paneer into smaller cubes using a sharp knife.
Storing Leftover Paneer
Homemade paneer can be refrigerated for up to a week. For longer shelf life, store it in the freezer for 2 to 3 months.
More Paneer Recipes
Use the Paneer in Palak Paneer, Parathas, Kathi rolls, biryani or to make soft melt-in-mouth Rasmalai. Did you enjoy this basic recipe? Check out some more interesting recipes like this in my cooking101 collection. ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
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