How to Make Paneer at Home (Step-By-Step Guide + Easy Recipe)
With 3 ingredients, about 10 minutes of hands-on time, and no special skills or equipment required, this easy homemade paneer recipe is really quite ridiculously easy.
Servings: 6
Instructions
Boil the Milk
- Heat milk over medium heat in a large stockpot until it comes to a boil. Watch closely as soon as it starts to steam, as it will froth and overflow quickly after it boils.
- As soon as it boils, remove from heat and add lemon juice. Stir for about 30 seconds, as the milk starts to curdle (if it doesn't, add another tablespoon of lemon juice - but it almost always does).
- Let stand 10 minutes.
Drain the paneer
- Line a colander with cheesecloth, muslin or a clean towel.
- Pour the curdled mixture carefully into the cloth-lined colander and let it stand for a few minutes.
- When most of the liquid has drained, rinse it a bit with cold water (to get rid of the lemon flavour).
Squeeze and press the paneer
- Pick up corners of the cloth and twist into a ball, squeezing as much moisture as possible from the paneer.
- Open and stir in a pinch of salt; taste, and add more if desired.
- Wrap it up again and squeeze it tightly. Make a knot in the cloth.
- Place the cloth-wrapped paneer on a paper towel-topped plate with the knot to the side. Press it down to flatten it (this ensures a nice, flat brick of paneer).
- Put a heavy skillet on top, then a couple of large cans. Allow paneer to drain like this for 20 minutes, then cut and use as desired.
Nutrition
Calories: 299kcal | Carbohydrates: 24g | Protein: 16g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 59mg | Sodium: 188mg | Potassium: 753mg | Fiber: 0.03g | Sugar: 24g | Vitamin A: 803IU | Vitamin C: 4mg | Calcium: 610mg | Iron: 0.01mg