40 minutes
A simple and traditional recipe for making fresh paneer at home using whole milk and lemon juice.
quarts
Lemon Juice, freshly squeezed
tablespoons
1. Set up workstation
Set up your workstation by placing a sieve or colander lined with cheesecloth over a large bowl. This will catch the curds and allow the whey to drain away.
2. Heat the milk
Pour the whole milk into a heavy pot and heat it over medium-high heat until it comes to a boil. Boiling the milk is crucial because it prepares the milk proteins to coagulate when you add the acid.
3. Add lemon juice
Once the milk reaches a boil, reduce the heat to low and add the freshly squeezed lemon juice. Stir gently and watch as white curds begin separating from the pale green whey. This is a sign that the milk proteins are coagulating properly.
4. Drain the curds
Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined sieve or colander, allowing the whey to drain into the bowl beneath. To remove the lemony taste from the curds, pour cold water over them.
5. Squeeze out excess whey
Gather the edges of the cheesecloth and twist them together to squeeze out excess whey. Tie the cheesecloth into a bundle and let it drain for about 20 minutes if you prefer a softer cheese.
6. Press for firmer paneer
For a firmer paneer, keep the curds wrapped in the cheesecloth and place them in a shallow bowl. Set a weight on top to press out additional moisture, which will firm up the cheese. Leave it weighted for a bit longer until it reaches your desired consistency.
Incorporate finely chopped herbs into the curds before pressing. Good options include cilantro, dill, or mint for a fresh, aromatic flavor. You could also experiment with tarragon or chervil for a French twist.
Before setting the curds, mix in spices such as ground cumin, coriander, garam masala, turmeric, or even a pinch of cayenne for heat. This will give the Paneer a warm, earthy taste that's great for adding depth to curries or salads.
Steep a few strands of saffron in hot water and add this to the milk. The saffron will not only impart a beautiful golden hue but also a subtle, luxurious flavor to the Paneer.
Add minced garlic and cracked black pepper to the milk as it heats. These bold flavors will infuse throughout the cheese, creating a savory variant that pairs exceptionally well with robust sauces and chutneys.
Grate some lemon, lime, or orange zest into the curds before pressing. The zest will give the Paneer a subtle, fragrant citrus note that can brighten up any dish, especially salads and light summer fare.
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