- 1 litre Full Fat Milk or whole milk
- 1 1/2 tablespoons Lemon juice / Vinegar Or 1/2 cup Yogurt
Bring milk to roaring boil and reduce the flame to a simmer.
Add the souring agent of your choice (lemon juice, vinegar or yogurt) and mix with a spoon. Simmer for 2-3 minutes till you see the milk starting to split.
Switch off the flame as soon as the milk splits completely and separates into whey and cheese curds.
Line a sieve with a muslin cloth or cheese cloth and place this over another vessel. Strain the paneer into the cheesecloth and collect the whey into the bottom. Use the whey for kneading dough or to make a refreshing drink.
Once the whey has strained out, you can use the paneer as is. Or if you wish to shape it into a block, cover the paneer with the edges of the cheese cloth and place a heavy weight on it. Set this aside for 10 minutes. Cut and store the paneer in an airtight container in the refrigerator for up to 3 days.
- Malai Paneer: To make malai paneer, add 1/2 cup heavy cream to the milk and use 2 tbsp vinegar or lemon juice
- Storage: Paneer can be stored in the refrigerator for up to 5 days. Submerge it in water to keep it fresh and soft. The water prevents it from drying out.
- Freezing Paneer: Paneer can be frozen, though it tastes slightly powdery when thawed. Therefore, I recommend making it fresh or making it a few days ahead instead of freezing it.
Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Sugar: 1g | Vitamin C: 3mg