By Suprita Mitter
October 28, 2024
Paneer made at home is creamy and tender and perfect for curries, snacks, or salads. It is also preservative-free and healthier. Here’s an easy way to use milk to make paneer at home.
1 litre of full-fat milk 2-3 tbsp lemon juice or vinegar Cheesecloth or a clean muslin cloth
Pour milk into a heavy-bottomed pan and bring it to a gentle boil over medium heat, stirring occasionally to prevent it from sticking.
Once the milk begins to boil, reduce the heat and add lemon juice or vinegar gradually. Stir gently until the milk curdles and separates into curds (solids) and whey (liquid).
Place a cheesecloth or muslin cloth over a colander, and pour the curdled milk into it.
Rinse the curds under cold water to remove any sourness from the lemon juice or vinegar.
Gather the cloth, squeezing out excess water. Place it on a flat surface, add a weight on top (like a heavy pot), and let it sit for 30-40 minutes to form a firm block.
Remove the paneer from the cloth, cut into cubes, and it’s ready to use in your favourite dishes.