Making Fresh Paneer
Fresh paneer is made by curdling boiling whole milk with an acidic agent like lemon juice or vinegar, then straining the solids and pressing them into a firm block. The process relies on bringing milk to a near-boil and stopping the moment the whey separates into a clear, greenish-yellow liquid, leaving behind clean white curds.
Use full-fat milk for proper structure
The quality of your paneer depends on the fat content of the milk; skim or low-fat versions will produce a crumbly, dry result instead of a firm sliceable block.
- Heavy-bottomed pot
- Fine-mesh sieve
- Cheesecloth or muslin
- Slotted spoon
- Heavy weight (a cast iron skillet or canned goods)
What goes in.
- 2 quartsWhole milk
- 3 tbspFreshly squeezed lemon juice or white vinegar
- 1/2 cupWater (to dilute the acid)
Watch for the Green Whey
Add the acid slowly while stirring gently. Stop immediately once the milk separates into distinct white curds and a translucent, greenish-yellow liquid; over-acidifying makes the cheese rubbery.
The method.
Heat the milk
Pour the milk into a heavy-bottomed pot. Bring it to a gentle boil over medium heat, stirring constantly to prevent a skin from forming on the bottom.
Add the acid
Remove the pot from the heat. Mix the lemon juice with water and add it one tablespoon at a time, stirring slowly until the milk curdles.
Drain the solids
Line a sieve with damp cheesecloth and place it over a large bowl. Pour the mixture into the sieve to catch the curds.
Rinse the curds
Rinse the curds under cold running water for thirty seconds to wash away any remaining acidic taste.
Press the paneer
Fold the cloth over the curds to create a flat parcel. Place a flat plate on top and set a heavy weight on the plate. Let it sit for one hour.
Other turns to take.
Herbed Paneer
Fold finely chopped fresh cilantro or cracked black peppercorns into the curds before pressing.
When it doesn't go to plan.
Do not discard the whey; it is full of protein and can be used to boil grains or as a liquid base for soups.
If the milk does not curdle after adding all the acid, put the pot back on low heat and add a tiny bit more acid while stirring.
To store, keep the pressed block submerged in a bowl of fresh, cold water in the refrigerator for up to three days.
The ones that keep coming up.
Why is my paneer crumbly?
It was likely pressed with too much weight for too long, or the milk wasn't high-fat enough.
Can I use UHT milk?
UHT milk is heat-treated in a way that interferes with the protein structure, making it difficult to achieve a solid curd. Use fresh pasteurized whole milk instead.
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