Simple Homemade Paneer
Crafting your own fresh paneer at home is a rewarding and surprisingly simple process, yielding a firm, high-protein cheese perfect for various Indian dishes or as a healthy snack.
For 4 servings
Prepare Your Station: Line a colander with a double layer of cheesecloth (or a clean muslin cloth) and place it over a large bowl to collect the whey. Have your lemon juice or vinegar ready.
Heat the Milk: Pour the full-fat buffalo milk into a heavy-bottomed pot. Heat over medium-high heat, stirring occasionally to prevent scorching, until it just comes to a rolling boil. Watch carefully, as milk can boil over quickly.
Curdle the Milk: Immediately remove the pot from the heat. Slowly add the lemon juice (or vinegar) a tablespoon at a time, stirring gently after each addition. You will see the milk begin to curdle, separating into solid white curds and yellowish-green whey. If it doesn't curdle completely, add another tablespoon of acid.
Rest and Strain: Let the curds sit undisturbed in the hot whey for 5-10 minutes. This allows them to firm up. Then, carefully pour the entire contents of the pot into the prepared cheesecloth-lined colander.
Rinse the Curds: Gently rinse the curds under cold running water for 1-2 minutes. This removes any residual tang from the lemon juice and helps cool the paneer, preventing it from becoming too crumbly.
Squeeze and Shape: Gather the edges of the cheesecloth and twist gently to squeeze out as much excess water as possible. Be firm but don't squeeze so hard that the paneer breaks through the cloth.
Press the Paneer: Flatten the cheesecloth-wrapped curds into a disc or square shape. Place the wrapped paneer back into the colander (or on a plate) and place a heavy weight on top (e.g., a heavy pot filled with water, or several cans).
Chill and Set: Let the paneer press for at least 1-2 hours at room temperature, or for a firmer paneer, press for 3-4 hours in the refrigerator. The longer it presses, the firmer it will become.
Unmold and Store: Once pressed, unwrap the paneer. It should be a firm block. Cut it into desired cubes or slices. Store homemade paneer in an airtight container submerged in cold water in the refrigerator for up to 3-4 days, changing the water daily.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat milk for the best yield and creamiest texture. Skim or low-fat milk will produce a much smaller quantity of drier paneer.
- 2Don't over-boil the milk after adding the acid, as this can make the paneer tough. Remove it from heat as soon as it curdles.
- 3The whey collected can be used in baking (like bread or chapati dough), soups, or even as a nutritious drink, as it's rich in protein and minerals.
- 4For perfectly smooth paneer, ensure the cheesecloth is tightly wrapped and the weight is evenly distributed during pressing.
Adapt it for your goals.
Herbed Paneer
Add finely chopped fresh herbs like cilantro or mint, or a pinch of cumin powder, to the curds before pressing for a flavored paneer.
Spiced PaneerSpiced Paneer
Infuse the milk with whole spices like black peppercorns, cloves, or cinnamon sticks while heating, then strain them out before adding the acid.
Softer PaneerSofter Paneer
For a softer, more crumbly paneer suitable for dishes like 'paneer bhurji', reduce the pressing time to 30-60 minutes or use less weight.
Why this is on our healthy list.
Rich in Protein
Paneer is an excellent source of complete protein, essential for muscle repair, growth, and overall body function, making it a great vegetarian protein option.
Good Source of Calcium
Made from milk, paneer is packed with calcium, vital for maintaining strong bones and teeth, and supporting nerve and muscle function.
Digestible
The curdling process breaks down some of the lactose, making paneer potentially easier to digest for those with mild lactose sensitivity compared to fresh milk.
Frequently asked questions
Ensure your milk is full-fat and has reached a rolling boil. Also, make sure your acid (lemon juice or vinegar) is fresh and potent. If it's still not curdling, add a little more acid.
