Homemade Paneer
Paneer is so easy to make at home with only 2 ingredients. I also have a masala paneer version on the blog. Make sure to save the whey for curries, kneading dough, kadhi or soups.
Ingredients
- 2 liters whole milk
- 3 tbsp lemon juice
- 1 tbsp water base of pan
Instructions
- To a heavy bottom pan, add a tablespoon of water first. This will prevent milk from sticking to the pan.
- Turn on heat, add whole milk to pan. Stir a few times.
- Once milk starts to boil, add in 1 tablespoon of lemon juice at a time and stir milk. Be patient as it may take time for the milk to curdle.
- Once milk curdles and a clear greenish whey forms, turn off heat.
- Use a cheese cloth to line strainer over a mixing bowl and pour mixture inside. This will collect paneer in cheesecloth and whey in mixing bowl.
- Run water over it to remove lemon taste and squeeze out water from cheesecloth.
- Transfer whey from mixing bowl to a jar. Let it cool and then cover jar with lid and keep in refrigerator for up to 2 weeks.
- Alternatively, you can freeze whey in ice cube tray for a few months.
- Place cheesecloth inside a bowl and put heavy object like a mortal and pestle or in between two cutting boards for at least an hour to remove access moisture.
- Alternatively, you can place cheesecloth inside of tofu press and let it set.
- Gently remove paneer from cheesecloth and cut into cubes.
- You can freeze paneer for up to 3 months or put in refrigerator for up to 5 days.
- Enjoy homeade paneer in your favorite dishes.
Click here for cheesecloth you can use.
Click here for tofu press you can use.
Here is the masala paneer version of recipe.
Did you make this recipe?
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