Paneer is a type of fresh cheese that is extremely popular in Indian cuisine.
Prep Time 10minutes
Cook Time 15minutes
Time for cheese to drain. 1hour
Total Time 1hour25minutes
Author Muna Kenny
6cupswhole milk – full-fat milk
In a small bowl, dilute the lemon juice with one tablespoon of water and keep it aside.
In a deep pan on medium heat, pour the milk and bring it to a boil. Occasionally stir to prevent milk from burning at the bottom.
When the milk boils, reduce the heat and let it simmer for 2 minutes. Keep on stirring occasionally.
Turn off the heat, gradually add the lemon water mixture to the milk and gently stir.
The milk solids will start to separate from the whey; it will not happen suddenly, but this method will take a little time (like a minute or two); this step will ensure creamy and spongy paneer be patient.
When milk solids separate, the whey will look greenish. Cover the pan for two minutes.
Line cheesecloths or muslin cloth in a colander. Pour the whey with milk solids into the cheesecloth.
Keep another bowl on the side and fill half of it with chilled water.
Collect the corners of the cheesecloth in your hand and twist it (not tight) to prevent the paneer from coming out of it. Place the cheesecloth in the chilled water for a few seconds, then pull it and repeat these four to five times. It will remove the sourness of the lemon juice from the paneer and will prevent the paneer from cooking further and getting hard.
Twist the cheesecloth tight and squeeze it as much as you can.
Place the Paneer while in cheesecloth on a colander. Place something heavy on top (like a can of beans or so) for one hour to an hour and a half. It will bring out more whey from the paneer.
Remove the Paneer from the cheesecloth and cut in cubes or triangles; the paneer should feel smooth and spongy when lightly squeezed.
It's best to use the paneer the same day, but if you want to store it longer, please read the notes below for refrigerating, freezing, and thawing.
It’s best to use organic milk because it is not mixed with water, and you get a better flavor in the paneer.
You can use lactose-free milk to make paneer.
Boiling the milk and then letting it simmer for 2 to 3 minutes reduces the amount of milk and makes it a little thicker, resulting in creamy paneer.
In some countries, the milk is mixed with a small amount of water; hence boiling the milk removes an amount from that added water.
To store the paneer for more than 2 days in the fridge, pour cold water in a plastic container and dissolve ½ teaspoon salt in it. Place the paneer in that mixture, and it can last for almost a week.
This recipe was first published in 2012, updated with more information, new images, and a video guide.