Homemade Paneer (Fresh Indian Cheese)
This recipe guides you through making fresh, homemade paneer, a versatile Indian cheese, from whole milk and lemon juice. The process involves curdling heated milk, straining the curds, rinsing, and then pressing them into a firm block, perfect for various culinary applications in savory dishes.
Equipment
- 1 Large heavy-bottomed pot For heating milk evenly
- 1 Fine-Mesh Sieve or Colander For straining curds
- 1 Cheesecloth Preferably double-layered for straining and pressing
- 1 Slotted spoon or heat-resistant spatula For stirring and gentle handling of curds
- 1 Heavy weight Such as a cast iron pan or several cans, for pressing paneer
Ingredients
Main
- 1 gallon whole or 2% milk
- 1/2 cup freshly squeezed and strained lemon juice divided (you might not need to use all the juice)
Instructions
- Heat the milk in a large, heavy-bottomed pot over medium heat, stirring occasionally to prevent scorching, until it reaches a rolling boil.
- Remove the pot from the heat and allow it to cool for 2-3 minutes to temper slightly.
- Gradually add the lemon juice, 1 tablespoon at a time, gently stirring after each addition, until the milk completely separates into solid white curds and clear yellowish-green whey.
- Line a fine-mesh sieve or colander with a double layer of cheesecloth and place it over a large bowl to catch the whey.
- Carefully pour the curdled milk into the prepared sieve, allowing all the liquid whey to drain.
- Gather the corners of the cheesecloth and gently rinse the curds under cold running water for 1-2 minutes to remove any residual lemon flavor.
- Squeeze out as much excess water as possible from the cheesecloth-wrapped curds.
- Place the cheesecloth bundle on a flat surface, shape it into a disc or square, and place a heavy weight (like a cast iron pan or heavy cans) evenly on top.
- Press the paneer for 1-2 hours for a firm texture; for softer paneer, press for 30-45 minutes. Adjust pressing time based on desired density.
- Unwrap the paneer, slice or cube as desired, and store it submerged in fresh cold water in an airtight container in the refrigerator for up to 3-4 days.
Notes
For the best paneer, opt for fresh, good-quality whole milk; avoid ultra-pasteurized (UHT) milk as it can hinder proper curdling. Heat the milk gently and stir often to prevent scorching. Add the lemon juice gradually, allowing a moment between additions, until a clear separation of curds and whey is achieved. Over-stirring after the acid is added can break down the curds too much. Rinsing the curds thoroughly is crucial to remove any lingering lemon taste and helps set the cheese. Adjust pressing time and weight to achieve your desired paneer texture, from soft to very firm. Store the finished paneer submerged in cold water in the refrigerator to maintain freshness.