How to Make Fresh Paneer at Home
Making paneer at home is a rewarding culinary experience that ensures you have fresh, preservative-free cheese for your favorite Indian dishes. To start, heat 1 litre of whole milk in a large pot until it reaches a boil. Once boiling, reduce the heat and gradually add 2-3 tablespoons of lemon juice or vinegar while stirring continuously. The milk will curdle, separating into curds and whey. This process usually takes a few minutes, after which you can turn off the heat and let it sit briefly.
Next, prepare a strainer lined with cheesecloth over a bowl. Carefully pour the curdled milk into the cheesecloth to strain out the whey. Rinse the curds under cold water to remove any residual acidity, then gather the corners of the cheesecloth and twist to squeeze out excess liquid. Hang the paneer in the cheesecloth for about 30 minutes to drain further.
After draining, place the wrapped paneer on a flat surface and press it with a heavy weight for at least an hour. This step helps to compact the paneer and remove remaining moisture, resulting in a firmer texture. Once pressed, unwrap the paneer, cut it into cubes or slices, and it’s ready to use in dishes like palak paneer, paneer tikka, or paneer butter masala.
Homemade paneer allows you to control its texture and freshness, ensuring it blends perfectly with the flavors of your dishes. Store any leftover paneer in an airtight container in the refrigerator for up to a week. Experiment with different recipes and enjoy the authentic taste of homemade paneer in your cooking endeavors.
