Homemade Paneer
Makes about 200 grams paneer.
Ingredients
- 1 litre milk (2% m.f. or full milk)
- 4 tbsp vinegar
Instructions
- Bring 1 ltr milk to boil
- Keep stirring the milk as it can burn at the bottom
- Curdle the boiled milk by adding 4 tbsp white vinegar
- Milk solids and water will immediately start separating
- Lower flame, stir for 2-3 minutes so it curdles well
- Once water and milk solids are separated, strain the water out
- With the paneer in the strainer, wash paneer under cold water to even out texture
- Wrap the paneer in a cotton/muslin cloth (can use a cotton handkerchief)
- Squeeze out excess water
- Wrap paneer in the cloth and place a heavy weight on top
- Keep paneer under heavy weight for an hour
- Remove paneer from cloth and place on a plate
- Rub paneer between palms for 4-5 mins to give it smooth texture
- Using hands shape paneer in flat square shape
- Cover with damp cloth to keep it moist
- Refrigerate overnight or if you made it in the morning let it ser in the fridge during the day to use in the evening (5-8 hours)
- Once paneer is set, cut into cubes (can be stored in freezer)
Notes
If you like fried paneer, you can instead bake this in the oven for 5-10 mins to get the same results. This baked paneer can also be stored in the freezer.