Basic Paneer

Ingredients

2 ltrs Full Cream Milk
½ cup Lemon juice or Vinegar
Salt to Taste

Equipments

Sauce Pan
Slotted spoon
Strainer or Colander
Mixing Bowl
Cheesecloth or other Cotton Cloths for straining
Stainless Steel Dinner Plates
Weights, like Stone Mortar/Pestal

Soaking in water will keep paneer creamy and soft.

Method

Step 1 

Boil milk into the saucepan and set over medium heat. As the milk boils, simmer the heat and let it boil for another 5 minutes, stirring the milk, making sure that it does not burn at bottom.

Step 2 

Remove the milk from heat and squeeze in the lemon juice, salt and stir. The milk will begin to curdle immediately. Cover the milk and let it stand for 10 minutes to give the acid time to completely separate the curds and whey.

Step 3

Set a strainer or colander over a pot and line it with a straining cloth. Carefully pour the curds into the strainer, letting the whey collect in the pot beneath.

Step 4

Gather the cheesecloth ends in your hand and gently twist like a knot - squeeze to remove the excess whey, making a bag shape of the cloth.

Step 5

Place a dinner plate upside down (oolta) on a kitchen table. Take the potli (bag) of curd and shape it into a rough square and then fold the cloth tightly around the curds to form a neat round pack. Set a second plate on top of the pack and put weigh on it. Keep it pressed up to 1 hour or more, until the paneer is set.

Step 6

Once your paneer is ready. Store it in fresh water to keep it soft. If you want the paneer to be firm and hard do not soak it in fresh water.You can also make this paneer flavourful: Click here