Make Your Own Paneer

1. 1

   Boil Milk

   10 min

   Heat full-fat milk in a heavy-bottomed pan over medium heat until it comes to a rolling boil.

2. 2

   Curdle Milk

   5 min

   Reduce heat to low, then slowly add lemon juice or vinegar, stirring gently until the milk separates into curds and whey.

3. 3

   Strain Curds

   2 min

   Pour the curdled milk through a cheesecloth-lined colander to separate the solid paneer curds from the liquid whey.

4. 4

   Rinse & Press

   15 min

   Rinse the curds with cold water, then gather the cheesecloth corners and press out excess liquid, shaping it into a block.

5. 5

   Chill Paneer

   2 hr

   Place the pressed paneer (still in cheesecloth, weighted down) in the refrigerator for at least two hours to firm up.