How to Make Paneer Using Old Milk Recipe

Introduction

Paneer is a fresh, soft Indian cheese that’s easy to make at home with just milk and lemon juice. It has a mild flavor and a firm texture, perfect for cooking or adding to salads and sandwiches.

Ingredients

• 2 litres whole milk
• 1 lemon, juiced
• 1 tsp fine salt

Instructions

1. Step 1: Pour the milk into a saucepan and bring it to a simmer over low heat, stirring occasionally. This should take about 30 minutes.
2. Step 2: When the milk starts to bubble and rise along the pan’s sides, add 2 tablespoons of lemon juice and the salt. The milk will quickly separate into curds and whey.
3. Step 3: Add another 1 tablespoon of lemon juice, or just enough to fully separate the curds from the whey. Let it simmer gently for 1 minute, then turn off the heat.
4. Step 4: Line a sieve with a double layer of muslin cloth and place it over a bowl. Pour the curdled milk into the sieve and let the whey drain for about 10 minutes.
5. Step 5: Gather the edges of the muslin around the paneer and gently squeeze out any leftover liquid.
6. Step 6: Transfer the wrapped paneer to a tray and press it into a 2cm-thick rectangle. Cover with another tray and place a couple of heavy tins on top.
7. Step 7: Refrigerate for at least 2 to 3 hours to firm up. Once chilled, unwrap your paneer. If not using immediately, submerge it in cold water and keep it refrigerated.

Tips & Variations

• For best results, use milk that is not very fresh and has a higher fat content; this helps the paneer set better with less lemon juice.
• If you want firmer paneer, press it longer or add more weight during refrigeration.
• You can flavor the paneer by adding herbs or spices to the milk before curdling.

Storage

Store paneer submerged in cold water in the refrigerator to keep it fresh for up to three days. Change the water daily for best quality. When ready to use, drain and pat dry. Paneer can be gently reheated by frying or adding directly to dishes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh milk to make paneer?

While fresh milk can be used, it often requires more lemon juice to curdle and may produce softer paneer. Milk that is closer to its use-by date with a higher fat content works better for firmer cheese.

How do I know when the milk has properly separated?

Proper separation occurs when the milk turns into white curds floating in a clear, yellowish liquid whey. If the liquid is still milky, add a bit more lemon juice and wait a minute until you see full separation.

How to Make Paneer Using Old Milk Recipe

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4.6 from 775 reviews

• Author: Sophie
• Total Time: 41 minutes
• Yield: Approximately 250–300 grams of paneer 1x
• Diet: Vegetarian

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Description

This homemade paneer recipe guides you through transforming whole milk into fresh, soft Indian cottage cheese using lemon juice as a natural coagulant. The process involves gently simmering milk, curdling with lemon juice, draining, and pressing the cheese, resulting in a versatile ingredient perfect for a variety of dishes.

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Ingredients

Scale 1x2x3x

Paneer Ingredients

• 2 litres whole milk (preferably milk that is close to its use-by date with high fat content)
• 1 lemon, juiced (approximately 3 tablespoons of juice)
• 1 teaspoon fine salt

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Instructions

1. Simmer the Milk: Pour the whole milk into a large saucepan and heat it over low heat, stirring occasionally to prevent sticking. Slowly bring the milk to a gentle simmer, which should take about 30 minutes. Watch for small bubbles and the milk rising slightly on the sides of the pan.
2. Add Lemon Juice and Salt to Curdle: Once the milk starts bubbling and rising, add 2 tablespoons of lemon juice along with 1 teaspoon of fine salt. Stir gently – the milk will begin to separate into curds and whey. If the curds don’t fully form, add another tablespoon of lemon juice and simmer for an additional minute, then turn off the heat. The total lemon juice needed varies based on freshness of the milk.
3. Drain the Curds: Line a sieve with a double layer of muslin or cheesecloth and place it over a large bowl. Pour the milk mixture through the muslin-lined sieve, allowing the whey (liquid) to drain out. Let it drain for about 10 minutes. After draining, gather the muslin corners and gently squeeze out any excess liquid from the curds without pressing too hard.
4. Press the Paneer: Transfer the muslin-wrapped curds onto a flat tray. Shape it into a 2cm-thick rectangular block by patting it firmly. Place another tray or flat surface on top, and then weigh it down evenly with heavy tins or weights. Refrigerate the pressed paneer under weight for at least 2 to 3 hours to allow it to set solidly.
5. Store or Use: After pressing, unwrap the paneer. If not using immediately, submerge it in cold water and refrigerate. Properly stored this way, paneer can be kept in the fridge for up to three days, maintaining freshness and texture.

Notes

• Using milk that is not ultra-fresh (close to its use-by date) helps the curdling process with less lemon juice.
• Do not use fresh milk as it requires more lemon juice and may produce less firm curds.
• The amount of lemon juice needed may vary depending on the milk’s fat content and freshness.
• Pressing the paneer under weight is essential to firm it up and remove excess moisture.
• Submerging paneer in cold water after pressing preserves its softness and keeps it fresh longer in the refrigerator.

• Prep Time: 10 minutes
• Cook Time: 31 minutes
• Category: Cheese
• Method: Stovetop
• Cuisine: Indian

Keywords: paneer, Indian cheese recipe, homemade paneer, how to make paneer, Indian vegetarian cheese, cottage cheese, fresh cheese