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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
