Homemade Paneer Recipe
A simple and traditional Indian recipe to make fresh paneer (Indian cottage cheese) at home using milk and lemon juice. This homemade paneer is soft, fresh, and perfect for various Indian dishes or as a versatile ingredient in your kitchen.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 3 hrs 40 mins
- Yield: Approximately 400-450g paneer 1x
- Category: Dairy
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Scale
Ingredients
- 2 litres whole milk (preferably milk that is not fresh, with high fat content)
- 1 lemon, juiced (plus extra lemon juice as needed, about 2–3 tbsp total)
- 1 tsp fine salt
Instructions
- Heat the Milk: Pour the milk into a large saucepan and slowly bring it to a simmer over low heat, stirring occasionally to prevent sticking or burning. This process should take about 30 minutes, during which the milk will start to bubble gently and rise up the sides of the pan.
- Curdle the Milk: Once simmering, add 2 tablespoons of lemon juice and the salt to the milk. Stir gently; the milk will begin to separate into curds and whey. If needed, add an additional 1 tablespoon of lemon juice or until the milk fully curdles. Let it simmer for about 1 minute, then turn off the heat.
- Strain the Curds: Line a sieve with a double layer of muslin cloth and place it over a bowl. Pour the curdled milk mixture into the muslin-lined sieve and allow the whey to drain for about 10 minutes. Then gather the cloth edges and gently squeeze out any remaining liquid to form the paneer.
- Press the Paneer: Transfer the wrapped paneer to a flat tray and press it into a 2 cm thick rectangular shape by patting it firmly. Place another tray on top along with a couple of heavy tins or weights to press the cheese evenly.
- Chill and Set: Refrigerate the pressed paneer under the weights for at least 2-3 hours. Once set, unwrap the paneer. If not using immediately, submerge the paneer block in cold water, cover, and store it in the refrigerator for up to three days to keep it fresh.
Notes
- Using milk that is not freshly bought (close to use-by date but not spoiled) helps the curdling process with less lemon juice.
- Adjust lemon juice quantity based on milk freshness to ensure proper curdling.
- Pressing the paneer correctly is essential to achieve a firm, sliceable texture.
- Storing paneer submerged in cold water in the fridge helps maintain its softness and freshness.
- Paneer can be used in various Indian recipes such as curries, stir-fries, or grilled dishes.
Keywords: Paneer, Indian cottage cheese, homemade paneer, Indian cheese, fresh paneer, vegetarian cheese
Find it online: https://dinewithdylan.com/homemade-paneer-recipe/
