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Homemade Masala Paneer

I love paneer. It is one of my favorite protein sources. This version is Jain friendly and packed with flavor. It can be used in Indian curries, parathas or in a stir fry. Also, make sure to keep the whey as it is very nutritious. Whey can be used in Gujarati kadhi, kneading dough, baking, cooking rice, etc.
Course: Appetizer, Main Course, Side Dish
Cuisine: Indian
Keyword: Vegetarian, Jain Friendly

Ingredients

  • 2 liters whole milk
  • 3 tbsp lemon juice fresh
  • 1/2 tsp black pepper grounded
  • 1/2 tsp sea salt
  • 1/2 tsp red crushed pepper grounded
  • 1 tbsp coriander leaves chopped
  • 1 thai green chili minced
  • 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.
  • For seasoning paneer and to give extra flavor, add in ground spices, salt, coriander and green chilies. Give it a stir.
  • 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.
  • 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 masala paneer in your favorite dishes.

Notes

I used Amul 5% Whole Milk from Costco. Recommend using whole milk versus low fat milk. I squeezed fresh lemon juice. Use a wooden spatula on top of pan to prevent milk from overflowing. You can freeze paneer for up to 3 months or put in refrigerator for up to 5 days. Whey will stay good in refrigerator for up to 2 weeks.