Homemade Paneer
Homemade Paneer
Ingredients
- 8 cups whole milk
- 6 tablespoons lemon juice, from 3 lemons
Instructions
- 1
Pour the 8 cups of whole milk into a large pot.
⏱️ 1 min
- 2
Heat the milk over medium-high heat until it almost boils, bringing it to a simmer. Stir occasionally to prevent scorching.
⏱️ 10 min
- 3
Once the milk is at a simmer, remove the pot from the heat.
⏱️ 1 min
- 4
Add the 6 tablespoons of lemon juice to the hot milk and stir well to combine.
⏱️ 1 min
- 5
Allow the mixture to sit for a few minutes. The milk will begin to curdle, separating into solid curds and liquid whey.
⏱️ 5 min
- 6
Line a sieve with a cheesecloth and place it over a large bowl. Pour the curdled milk mixture into the cheesecloth-lined sieve, allowing the whey to drain into the bowl below.
⏱️ 2 min
- 7
Rinse the curds in the cheesecloth with cold water. This helps remove any residual lemon flavor and stops the cooking process.
⏱️ 1 min
- 8
Gather the edges of the cheesecloth and twist them to squeeze out all excess moisture from the curds. Continue squeezing until no more liquid drips out.
⏱️ 2 min
- 9
Place the squeezed curds (still wrapped in the cheesecloth) onto a plate or a clean cutting board.
⏱️ 1 min
- 10
Place a heavy weight on top of the wrapped curds. A good option is to use the pot you cooked the milk in, filled with water.
⏱️ 1 min
- 11
Leave the weighted curds to press for about 1 hour. This will firm up the paneer.
⏱️ 60 min
- 12
After 1 hour, unwrap the paneer from the cheesecloth. It should be firm and ready to use.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Paneer
- 8 cups whole milk
- 6 tablespoons lemon juice, from 3 lemons
Instructions
- 1
Pour the 8 cups of whole milk into a large pot.
⏱️ 1 min - 2
Heat the milk over medium-high heat until it almost boils, bringing it to a simmer. Stir occasionally to prevent scorching.
⏱️ 10 min - 3
Once the milk is at a simmer, remove the pot from the heat.
⏱️ 1 min - 4
Add the 6 tablespoons of lemon juice to the hot milk and stir well to combine.
⏱️ 1 min - 5
Allow the mixture to sit for a few minutes. The milk will begin to curdle, separating into solid curds and liquid whey.
⏱️ 5 min - 6
Line a sieve with a cheesecloth and place it over a large bowl. Pour the curdled milk mixture into the cheesecloth-lined sieve, allowing the whey to drain into the bowl below.
⏱️ 2 min - 7
Rinse the curds in the cheesecloth with cold water. This helps remove any residual lemon flavor and stops the cooking process.
⏱️ 1 min - 8
Gather the edges of the cheesecloth and twist them to squeeze out all excess moisture from the curds. Continue squeezing until no more liquid drips out.
⏱️ 2 min - 9
Place the squeezed curds (still wrapped in the cheesecloth) onto a plate or a clean cutting board.
⏱️ 1 min - 10
Place a heavy weight on top of the wrapped curds. A good option is to use the pot you cooked the milk in, filled with water.
⏱️ 1 min - 11
Leave the weighted curds to press for about 1 hour. This will firm up the paneer.
⏱️ 60 min - 12
After 1 hour, unwrap the paneer from the cheesecloth. It should be firm and ready to use.
⏱️ 1 min