How to make it
- 1Heat milk to just below boiling
Pour milk into a heavy pot and heat on medium, stirring occasionally to prevent scorching. Heat until the milk is steaming and just beginning to bubble at the edges — about 90°C. Do not let it boil hard.
- 2Add acid gradually while stirring
Reduce heat to low. Add lemon juice or vinegar one tablespoon at a time, stirring gently after each addition. You will see the milk curdle and separate into white curds and yellowish-green whey within 1–2 minutes.
- 3Stop adding acid when whey runs clear
Add only enough acid to fully separate the milk. The whey should be a clear yellowish-green — not milky. Over-acidifying makes paneer crumbly and sour. If the whey is still milky, add one more tablespoon of acid.
- 4Let curds rest for 2 minutes
Turn off the heat and allow the curds to firm up slightly for 2 minutes undisturbed. This resting time makes the paneer easier to drain and gives it a better texture.
- 5Drain through muslin
Line a colander with muslin cloth. Gently pour the curds and whey through. The whey drains away — save it for kneading roti dough or adding to dal.
- 6Press to your preferred firmness
Gather the muslin corners, twist to squeeze out excess whey, and press the bundle: 15 minutes with a light weight for soft paneer; 45–60 minutes with a heavy pot on top for firm, cuttable paneer. Refrigerate in cold water once set.
The yellowish-green liquid left after draining paneer is whey — rich in protein, B vitamins, and lactic acid. Use it instead of water to knead roti or paratha dough (the rotis will be softer and more nutritious). Add it to dal or rice cooking water. Use it to water plants — they love the nutrients. It keeps in the fridge for 3–4 days.
Ways to use it
- Add ½ tsp salt to the milk before curdling for a lightly seasoned paneer
- Use curd (yoghurt) as the acid for a more traditionally flavoured, softer paneer
- Add 1 tsp dried herbs (mint or fenugreek) to the curds before pressing for a flavoured paneer
- Press for only 10 minutes for a very soft, spreadable paneer similar to chenna — ideal for sweets