How to Make Paneer
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Fish: not fully checked
- Lupin: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 liter whole milk
- 1-1.5 tablespoons white vinegar (or lemon juice)
Method
- Add milk to a heavy bottom pan on medium heat.
- Let the milk come to a boil, stir often so that it doesnโt stick to the bottom of the pan.
- Once the milk has come to a boil, turn off the heat and start adding vinegar (or lemon juice), little at a time.
- At one point, the milk will curdle and you will see the whey separate. At that point, stop adding the curdling agent and wait for 5 minutes so that the milk curdles completely.
- Drain the curdled milk into a muslin cloth. Rinse the paneer with cold water so that the final paneer doesnโt have any taste of vinegar.
- Bring the ends of muslin cloth together and squeeze as much water as you can.
- Then flatten the paneer (wrapped inside the muslin cloth) and place it on a flat surface. Then place a heavy object on top for it to set. I placed a plate and then placed mortar & pestle on top. Leave it undisturbed for 1 to 2 hours.
- Once the paneer is set, remove it carefully from the muslin cloth and cut into cubes. Use paneer in any of your favorite recipes.