Paneer Recipe

Heat the milk

Pour 2 liters of whole milk into a large heavy-bottomed pot. Place over medium heat and warm, stirring occasionally with a wooden spoon to prevent scorching, until the milk comes to a gentle boil (bubbles will form around the edge and steam will rise). This should reach about 90–95°C (just before rolling boil) if using a thermometer — about 8–12 minutes depending on the pot and stove.

Prepare acid

While the milk is heating, mix 3 tablespoons of lemon juice or white vinegar with 100 ml cold water. This dilutes the acid for gentler curdling and helps produce tender paneer.

Curdle the milk

As soon as the milk reaches a simmer/just-rolled-boil, reduce heat to low. Slowly add the diluted acid 1–2 tablespoons at a time, gently stirring once or twice. After a few additions the milk will begin to separate into white curds and translucent yellowish whey. If separation is incomplete after 3–4 tablespoons, add up to the remainder of the acid mixture. Do not over-stir; stirring too vigorously breaks curds into very small pieces.

Confirm separation

Once the whey is clear to pale yellow (not milky) and curds have formed, turn off the heat. If the whey remains milky, add another teaspoon of lemon juice or vinegar and wait a minute. Allow the pot to sit undisturbed for 2–3 minutes to let curds fully form.

Line the strainer

Place a colander over a large bowl or in the sink. Line the colander with a double layer of cheesecloth or muslin, leaving enough overhang to gather into a bundle.

Strain curds

Carefully pour the curds and whey into the lined colander. Avoid pouring too quickly; use a slotted spoon if needed to transfer curds. Let the whey drain for 5 minutes.

Rinse curds

To remove any residual lemon/vinegar flavor and to cool the curds, rinse the curds gently under cool running water for 30–60 seconds while they are still in the cheesecloth.

Gather and tie

Bring the corners of the cheesecloth together and squeeze lightly to remove excess whey, then twist the top into a tight bundle. You can tie with kitchen twine or tuck the cloth.

Add seasoning (optional)

Open the bundle slightly and sprinkle 1 teaspoon salt (and 1 tsp sugar if using) over the curds, then re-wrap. Gently knead the bundle to distribute seasoning evenly.

Press the paneer

Place the wrapped curds on a flat surface (cutting board or a plate). Set another plate or board on top, then place a heavy weight (cans or skillet) on the top plate. Press for 30–60 minutes for a softer, slightly crumbly paneer, or 2 hours for a firmer, sliceable block. For denser paneer, refrigerate under weight for 1–2 hours.

Unwrap and store

Unwrap the cheesecloth and lift out the pressed paneer. Cut into cubes or slices as desired. Use immediately in recipes (paneer tikka, palak paneer) or store submerged in lightly salted water in the refrigerator for up to 3–4 days (change water daily) or freeze for up to 1 month.

Clean and dry the pot and utensils used. If you want pan-fried paneer, slice into 2 cm cubes, pat dry, then toss lightly with a teaspoon of oil and pan-sear in a hot nonstick skillet 2–3 minutes per side until golden.