Home-made paneer

Fresh, soft, and preservative-free, home-made paneer is one of the easiest dairy products to prepare in your kitchen. Made with just milk and lemon juice, this versatile ingredient can be used in curries, snacks, desserts, and salads. The texture of freshly prepared paneer is far superior to store-bought varieties, making it a favourite in Indian households.

Ingredients Required

• 1 litre full-fat milk

• Juice of 2–3 lemons or 1 tsp of white vinegar

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Method

• Pour the milk into a heavy-bottomed pan and bring it to a boil over medium heat.
• Once the milk rises and begins to boil, reduce the flame to low.
• Gradually add the lemon juice while stirring gently. Within a few minutes, the milk will curdle and separate into curds (paneer) and whey.
• Switch off the heat as soon as the whey turns pale green and the curds separate completely.
• Place a strainer or colander over a large bowl and line it with a clean muslin cloth or moist cotton cloth.
• Carefully pour the curdled milk into the lined strainer.
• Rinse the curds thoroughly under running tap water. This important step removes the lemon flavour and stops the cooking process, resulting in softer paneer.
• Gather the edges of the cloth together and squeeze out the excess water gently.
• Tie the cloth and hang it for 20–30 minutes to drain further, or place it under a heavy object for 30–60 minutes if you prefer firm paneer cubes.
• Once set, unwrap the paneer and cut it into cubes or crumble it as required.

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Tips for Perfect Home-made Paneer

• Use full-fat milk for soft and rich paneer.

• Do not overboil the curdled milk, as this can make the paneer rubbery.

• Vinegar can be used instead of lemon juice, but rinsing is essential to remove any sour taste.

• For softer paneer, press it lightly. For firmer cubes suitable for curries, increase the pressing time.