How to make Paneer (Indian Cheese)

Ingredients

• 2 L full fat milk (8 cups; use raw or pasteurized cow, buffalo, or goat milk; avoid UHT or low fat)
• 2 tbsp vinegar (or lemon juice, or 1/2 cup yogurt, or 4-5g citric acid diluted in 1 cup water; use up to 3 tbsp if needed)
• cold water (for rinsing the paneer)

Steps

1. 1

   Pour 2 liters of full fat milk into a heavy bottom pot.

2. 2

   Bring the milk to a gentle boil on medium heat, stirring occasionally to ensure the milk doesn't get scorched at the bottom.

3. 3

   When the milk comes to a boil, turn off the stove and stir in 2 tablespoons of vinegar.

4. 4

   Observe the milk; it should begin to split, separating the solids (curds) and the whey. The whey should be clear or yellowish, not milky.

5. 5

   If the milk did not curdle fully or still looks milky, stir in 1 tablespoon more of vinegar and boil on medium heat until it curdles fully, then turn off immediately to avoid hardening.

6. 6

   Place a colander over a large bowl to collect the whey and spread a cheese cloth or muslin cloth over it.

7. 7

   Transfer the paneer and the whey into the lined colander (you may need to do this in two batches).

8. 8

   Pour cold water all over the paneer curds to rinse off the vinegar flavor thoroughly.

9. 9

   Gather the edges of the cloth and bundle the paneer to form a round shape, squeezing off any excess liquid.

10. 10

    Make a knot and hang the paneer bundle on your faucet for 30 minutes to drain completely.

11. 11

    Remove the knot and twist the edges of the cloth. Place the bundle on a flat colander, plate, or wooden board.

12. 12

    Press down the cloth and place a heavy object (weighing 2.5 to 3 kg, such as a cast iron pot or rice bags) on it to set.

13. 13

    Let the paneer set at room temperature (or in the refrigerator if the environment is very hot) for 3 to 4 hours.

14. 14

    Unpack the cheese from the cloth and cut into 1-inch cubes.

Notes

Avoid ultra-pasteurized (UHT) milk as it yields less cheese. If using yogurt to curdle, you do not need to rinse the solids. Store in an airtight container in the refrigerator for 2-3 weeks or freeze for up to 3 months. The collected whey is nutritious and can be used in soups or for kneading dough.

Nutrition per serving

• vegetarian
• gluten-free
• cheese
• homemade
• indian
• staple
• keto