Fresh Paneer Every Time With This Method

Ingredients

• 1 liter Whole Milk (full‑fat, fresh)
• 1 piece Lemon (fresh, juice only)
• 2 tablespoon Water (room temperature, for diluting lemon juice)
• 1 piece Muslin Cloth (clean, cheesecloth alternative)
• 0.5 teaspoon Salt (optional, for flavor)

Instructions

1. Heat the Milk

   Pour the whole milk into a pot and place it over medium heat. Stir occasionally and wait until the milk reaches a full boil.

   Time: PT10M

   Temperature: 100°C

2. Prepare Lemon Juice

   Squeeze the lemon into a small bowl, then add two tablespoons of water and mix well.

   Time: PT2M

3. Curdle the Milk

   Turn the heat off and slowly pour the diluted lemon juice into the hot milk while stirring gently. Continue stirring until the curds separate from the greenish whey.

   Time: PT5M

   Temperature: 100°C

4. Rest the Curdled Milk

   Let the pot sit undisturbed for 2–5 minutes so the curds fully settle.

   Time: PT5M

5. Strain the Curds

   Line a colander with the muslin cloth and carefully pour the curdled mixture into it, allowing the whey to drain completely.

   Time: PT3M

6. Rinse the Curds

   Rinse the curds under cool running water for a few seconds to wash away any residual lemon flavor.

   Time: PT2M

7. Squeeze Out Excess Whey

   Gather the corners of the muslin cloth and gently squeeze to remove as much liquid as possible.

   Time: PT2M

8. Press for Desired Texture

   Wrap the curd tightly in the cloth, place it on a flat surface, and set a heavy weight on top. For a semi‑firm paneer (ideal for butter masala) press for 30–45 minutes. Adjust time: 10–15 min for soft, 1 hour+ for firm/tikka.

   Time: PT30M

9. Cut and Store

   Unwrap the pressed paneer, cut it into cubes or desired shapes, and submerge the pieces in a bowl of cold water. Refrigerate; the paneer will keep for 1–1.5 weeks.

   Time: PT2M

Nutrition Facts

Calories

265

Protein

18 g

Carbohydrates

2 g

Fat

20 g

Fiber

0 g