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.