Fresh Paneer
Method
Heat the Milk
- Heat the milk in a thick-bottomed pot on medium-high heat and until it starts to boil. Depending on your pot and the heat level of your stove this will take around 10-15 minutes. Keep an eye on the pot so it doesn't boil over.
Curdle the Milk
- When the milk comes to a boil, take it off the heat and add the White Vinegar/Lemon Juice. You'll notice that it starts to curdle immediately. Let it stand for about 10 minutes so that the milk curds separate out completely from the whey.
Strain the Milk Solids
- Place a colander lined with a cheese cloth inside a large pot.
- Pour the curdled milk into the cheese cloth and completely drain the whey.
- You'll need to stir the curdled milk to speed up the whey draining out.
- When the whey has been most drained, to remove some more of the remaining whey, pick up the cheese cloth and tie a knot at the open end and squeeze it.
Set the Paneer
- Completely squeeze out remaining whey from the Paneer. You need to place a heavy weight on the cheese cloth paneer bundle, so that all the remaining whey is squeezed out.
- You need to place a heavy weight on top of the bundle. To do this you can place another plate on top of the bundle with a heavy weight such as a can of tomatoes or a gallon liquid can. I use a marble rolling board since it’s convenient.
- You could place it on a large plate with the knot on one side so that when the Paneer sets you get a nice block.
- Let it stand for at least 45 minutes and the Paneer will be ready.
Private Notes
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