[ Homemade Paneer ]
Paneer is one of my favourite things to eat in the entire world and it is extremely easy to make at home! Not only is it healthier if you make it yourself, you also avoid store bought preservatives and the taste of fresh paneer is creamier, juicier and less rubbery than a store bought one. Also it can be frozen and kept for a few months before use so you can make a few batches in advance and freeze it for later.
- roughly 4 L of Whole Milk – you cannot substitute for whole milk as paneer is basically the fat content of milk so you’re wasting your time if you use 2% or low fat
- 1/2 cup Lemon Juice
- a Strainer
- Cheese Cloth
- In a large pot, heat the whole milk and bring to a boil
- Keep a VERY close eye to the milk, when it reaches the boiling point and it starts to rise to the top of the pot, turn OFF the heat
- IMMEDIATELY after turning off the heat (or at the same time), add the lemon juice
- STIR! You will start to see the whey separating from the rest of the milk contents
- After stirring for about 30 seconds, strain the contents out into a cheese cloth
- I recommend saving the strained liquid out to use as a weight to compress the contents into the paneer block
- After straining the whey from the liquid, transfer the cloth to a tray or any surface where you can compress the curd to form a solid block – I save the watery contents that strained out into a pot and place that on top of the cloth for weight
- Let this sit for an hour or two for the remaining water to drain out and the paneer to form. You can now take the paneer out of the cloth and either use immediately or cover in cling wrap to store away for a later use.
There’s hundreds of Paneer recipes out there and I’m confident that you’ll enjoy them even more with your own homemade Paneer! Some of my favourite Paneer recipies are Tandoor Paneer, Paneer Tikka and Shahi Paneer – what’s yours?