Homemade Paneer (Indian Fresh Cheese)
Homemade Paneer (Indian Fresh Cheese)
CR
CrispyGrape4447
Paneer is a fresh, non-melting cheese essential to Indian cuisine—loved for its mild taste and remarkable ability to soak up surrounding flavors. This homemade paneer is creamy, tender, and utterly fresh, perfect for curries, grilling, or pan-frying. The process is simple and rewarding: just heat, curdle, strain, and press. Making your own paneer ensures no additives and delivers a delicate texture and flavor that store-bought versions can’t match. Enjoy it as the star of palak paneer, tikka skewers, or simply pan-seared with spices.
Ingredients
Instructions
  1. Pour the milk into a heavy-bottomed saucepan and set over medium-high heat.
  2. Bring the milk to a gentle boil, stirring occasionally to prevent scorching, until it begins to foam and rise (about 7-10 minutes).
  3. As soon as the milk boils, reduce the heat to low. Add the lemon juice (or vinegar) one tablespoon at a time, stirring gently.
  4. The milk will curdle, separating into curds and whey. If it doesn’t separate after 2-3 minutes, add a bit more acid.
  5. Once the whey is pale and the curds are fully separated, remove from heat. Let sit for 2 minutes.
  6. Line a colander with a double layer of clean cheesecloth and set it over a large bowl. Carefully pour the curds and whey into the lined colander.
  7. Gather the edges of the cheesecloth and gently rinse the curds under cool running water to remove any acidic flavor.
  8. Twist the cheesecloth to squeeze out excess liquid. Tie it up and hang from a faucet or kitchen cabinet for 20-30 minutes for a softer paneer, or up to 1 hour for firmer paneer.
  9. Unwrap and transfer the curds onto a plate. Place a heavy object (like a pot or can) on top to press for 10-20 minutes for a block shape.
  10. Cut into cubes. Paneer is now ready to use in curries, stir-fries, or grilled dishes.