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How To Make Paneer / Homemade Paneer Recipe

By Jigna
Making Paneer at home is incredibly easy and tastes fresh, soft, and delicious.
5 from 1 vote
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Cook Time 15 minutes
Total Time 15 minutes
Cuisine Indian
Diet Vegetarian
Servings 400 gms

Ingredients
  

  • 2 Litre ((8 cups) full-fat milk or whole milk)
  • ¼ Cup plain yogurt ((Optional))
  • 4-5 tablespoon white vinegar or lime/lemon juice

Instructions
 

  • Heat milk into a large, heavy-bottomed pot or pan.
  • Once the milk is hot and starts simmering, add yogurt. Mix well. If you don't want to use yogurt, skip it.
  • Continue heating the milk on moderate heat and bring it to a boil. Keep stirring the milk at short intervals.
  • Once the milk starts boiling, turn the heat on low. Add vinegar and keep stirring until milk curdled completely and a clear yellowish or greenish whey is separated. If it doesn’t curdle completely, add 1 or 2 tablespoon of vinegar more.
  • Once the milk is curdled completely, turn off the heat immediately. Cooking longer will result in hard and rubbery Paneer.
  • Layer the large colander with a clean muslin cloth and place over a large bowl (bowl to collect the whey).
  • Pour the curdled milk into a colander lined with a cloth. I have used a pressing cheese mold to collect the Chhena. So I lined the mold with a clean muslin cloth and placed the mold into a colander.
  • Once you collect the Chhena into a cloth, immediately pour the clean cold water over it to get rid of the vinegar taste.
  • Then gather up the corners of the cloth and squeeze out the excess liquid from the Paneer. Now place the paneer covered in cloth onto a flat surface, and put a heavy object on the Paneer.
  • I have kept it in the mold and placed a heavy object on it.
  • Keep it like this for at least 30 minutes. This way, the excess water will be removed, and Paneer will become firm.
  • Remove the paneer from the cloth, and cut into the desired shape. With the mold, we can get a rectangular block of Paneer. If you are not using a mold, you will get almost a round block of Paneer.
  • You can use it immediately or place it in the fridge for later use.
  • Store the entire Paneer block or Paneer pieces into an airtight container and place in the refrigerator.

Notes

  1. Use full-fat or whole milk to make Paneer. If using low-fat milk (2%), make sure to add heavy cream; otherwise, do not use low-fat milk.
  2. Add vinegar only after the milk starts boiling.
  3. Once the milk is curdled completely, turn off the heat immediately.
  4. Do not throw the whey (Paneer water); it can be used to make Roti, or Paratha dough, Dal, or Kadhi.
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