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Paneer Recipe

Indian · Main course · 30 min total

Paneer is a fresh, non-melting cheese commonly used in Indian cuisine. This recipe yields a firm, crumbly cheese perfect for curries and grilling.

Ingredients

• 4 cups whole milk
• 2 tablespoons lemon juice or white vinegar
• 1/4 teaspoon salt (optional)
• Cheesecloth or muslin cloth

Instructions

1. In a heavy-bottomed pot, bring milk to a gentle boil over medium heat, stirring occasionally to prevent scorching.
2. Once boiling, reduce heat to low and add lemon juice or vinegar while stirring. The milk will curdle and separate into curds and whey.
3. Continue stirring for 1-2 minutes until the whey turns clear (if cloudy, add a little more acid).
4. Remove from heat and let sit for 5 minutes.
5. Line a colander with cheesecloth and pour the curdled milk through. Rinse the curds under cold water to remove the acidic taste.
6. Gather the corners of the cheesecloth and squeeze out excess whey. Tie the cloth tightly and place under a heavy weight (like a pan with cans) for 30 minutes to press into a block.
7. Unwrap the paneer and refrigerate for at least 1 hour before use. Store in water in the fridge for up to 5 days.

Tips

• Use full-fat milk for best results; low-fat milk yields less paneer.
• Do not over-squeeze the curds if you want a softer paneer.
• Paneer can be frozen for up to 3 months; thaw in the refrigerator before use.

More about Paneer →

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