Homemade paneer

Ingredients

• 1.9 litres whole milk (not UHT)
• ½ tsp citric acid dissolved in 250 ml hot water (about 77 °C); lemon juice or vinegar can be used instead
• salt, to taste
• cheesecloth or fine cloth

Method

1. Wash your hands; scald the colander and cloth with boiling water.
2. Slowly heat the milk to 85–90 °C, stirring often, and hold it at that temperature for 20–30 minutes.
3. Cool the milk to about 77 °C.
4. Gradually pour in the acid solution, stirring gently, until white curds separate from the yellowish-green whey.
5. Stop stirring and leave for 20 minutes.
6. Pour off the whey from the top, transfer the curds to the cloth-lined colander and let them drain for 30 minutes, stirring once.
7. Tie the cloth into a tight bundle and put a plate and a weight (such as a pan of water) on top for 10–15 minutes; the longer and heavier the press, the firmer the cheese.
8. Refrigerate the paneer in a covered container.

Tips

• UHT milk doesn't curdle well.
• Keep unsalted paneer in the fridge for 4–7 days, lightly salted (about 2%) for up to 10–14 days; traditionally it is used on the day it's made.
• Paneer doesn't melt, which is why it's fried and added to curries.

Related topics

🧀 Paneer · 🥛 Milk · 🔄 Curdling · 🧀 Whey · 🔄 Pressing

Sources

• New England Cheesemaking Supply — Paneer Cheese Making Recipe
• Wikipedia (en): Paneer

Themes