How to make Paneer

Instructions

1. Heat the Milk: Pour the milk into the heavy-bottomed pot and bring it to a full boil over medium heat, stirring occasionally to prevent it from scorching at the bottom.
2. Curdle the Milk: Once the milk has come to a rolling boil, turn off the heat immediately. Stir in the lemon juice or vinegar gradually, 1 tablespoon at a time, until the milk begins to separate into solid white curds and a clear yellowish or greenish liquid whey. If it doesn’t curdle completely, add a little more acid and gently stir on low heat for another minute. Do not overcook the curds, as this can make the paneer hard or rubbery.
3. Strain the Curds: Line a colander or large sieve with a double layer of muslin or cheesecloth and place it over a large bowl to catch the whey (which can be saved for use in baking or soups). Carefully pour the curdled milk mixture into the lined colander.
4. Rinse and Drain: Rinse the curds thoroughly under cold running water to remove the acidic taste of the lemon juice or vinegar and to stop the cooking process.
5. Press and Set: Gather the edges of the cloth and gently squeeze out the excess water. Place the cloth-wrapped paneer on a flat surface, such as a cutting board. Place another plate or cutting board on top, and then a heavy object (at least 2.5-3 kgs or 5-7 lbs) to press it into a firm block.
6. Chill and Cut: Leave the paneer to press for at least 1-2 hours at room temperature, or transfer it to the fridge for 2-3 hours to firm up further. Once firm, unwrap it from the cloth and cut it into cubes or slices as desired.