Homemade Paneer Recipe (with Step by Step Photos)
More Cooking Basics
|2 liters Full Fat Milk|
|1/4 cup Lemon Juice|
|Plain Muslin Cloth|
|Heavy Object like Mortar|
- Boil 2-liters milk in a deep pot or deep saucepan over medium flame.
- When it starts to boil, reduce flame to low. Add lemon juice gradually (1-teaspoon at a time) and stir gently.
- Milk will start to curdle and milk-solids would separate from the liquid.
- Turn off flame and take it away from stove/cook-top.
- Place clean muslin cloth over strainer in another big vessel and pour curdled milk into it to remove whey (liquid portion). Pour 2-3 glasses cold water over strained solids to remove sourness of lemon. Discard the whey or use it to make paratha dough.
- Lift muslin cloth toward top from all sides, hold its mouth and tighten it by turning clockwise and squeeze out excess water. Tie the mouth and place it over colander or upside-down plate or any flat surface and keep heavy object over it (keep colander or upside-down plate in another larger plate so that drained water seeps out completely). Keep it under pressure for 40-45 minutes for little moist texture.
- Remove the heavy object.
- Open the tied muslin cloth and you will see a large round shaped paneer slab is ready.
- Cut it into your desired shape and use it to prepare curry from it. You can store it in airtight container or zip lock bag for 3-4 days in refrigerator or store for a month in freezer.
- Keep heavy object for 1½ hours in step-6 if you want slightly dense texture.
- If you preparing it for making any sweet then prepare it using a regular milk.