Making Fresh Paneer at Home
To make paneer, bring whole milk to a boil, stir in an acidic agent like lemon juice until the curds and whey separate, then drain and press the solids into a firm block.
Milk quality dictates the texture.
Use full-fat milk; the higher the fat content, the creamier the finished cheese. Skim or low-fat milk will result in a dry, crumbly product.
- heavy-bottomed pot
- fine-mesh sieve
- cheesecloth
- heavy pan or skillet for pressing
What goes in.
- 2 litersfull-fat whole milk
- 3 tablespoonsfresh lemon juice or white vinegar
Knowing when to stop adding acid
Stop pouring as soon as the milk turns into white curds floating in clear, pale-yellow whey. Over-acidifying will toughen the cheese.
The method.
Heat the milk
Pour the milk into the heavy-bottomed pot. Bring it to a near boil over medium-high heat, stirring constantly to prevent the bottom from scorching.
Curdle the milk
Turn off the heat. Slowly add the lemon juice while stirring gently. You will see the milk break into curds and whey almost immediately.
Drain
Line a sieve with two layers of cheesecloth and set it over a large bowl. Carefully pour the curds into the sieve.
Rinse
Rinse the curds under cool running water for 30 seconds to wash away the tartness of the lemon juice.
Press
Fold the edges of the cloth over the curds. Place a heavy weight, like a cast-iron skillet, on top for 45 minutes to remove excess moisture and form a solid block.
Other turns to take.
Herbed Paneer
Stir finely chopped cilantro or toasted cumin seeds into the curds before pressing.
When it doesn't go to plan.
Reserve the leftover whey to knead into dough for flatbreads; it adds a soft texture.
If the milk doesn't separate, return it to the heat and add another teaspoon of lemon juice.
Chill the pressed block in a bowl of ice water for an hour to firm it up before slicing.
The ones that keep coming up.
Can I use ultra-pasteurized milk?
Avoid it. Ultra-pasteurized milk is heated to high temperatures that alter the proteins, making it difficult for the curds to form a cohesive block.
How long does it stay fresh?
Keep it submerged in cold water in a sealed container in the refrigerator for up to three days.
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