Making Paneer is very simple. It doesn’t take a lot of ingredients and the final result is much better than store bought Paneer.
3 litres of whole/full fat milk (try to avoid anything that is ‘ultra pasteurised’)
1/4 cup of lemon juice or white vinegar
Bring the milk to the boil in a large saucepan
Squeeze lemon juice in preparation – I always like to have a little vinegar to the side, just in case the lemon juice isn’t enough
Stir the milk to make sure it boils at an even temperature and doesn’t develop a skin
When the milk starts to boil, pour in the lemon juice and take off the heat
Stir, stir, stir – It curdles and creates Curds & Whey (not the prettiest part of the process)
Strain the curds in the cheese cloth – you can also save the whey liquid to make awesome chapati bread. You can also add some flavouring at this stage, like salt or cumin.
Squeeze out extra moisture
Squeeze some more
…and squeeze more! The more you compact the paneer, the less likely it will crumble when you cook it. I like to leave mine in the fridge with a weight on it to really make it firm.
Voila, you have paneer. As I said, I like to put mine in the fridge overnight to get really firm, but it can be used within 30 mins of squeezing, too.
Slice as needed. I like to make cubes or long rectangular shapes with mine.