How to make homemade Paneer
Here is a step by step tutorial on how to make fresh homemade paneer in just a short time.
- 2 liter of milk, or more
- 2-4 lemons
- or citric acid powder
- large heavy base pot
- large colander
- colander with a handle
- large bowl
I use a lot of paneer in my recipes. It is a light sattvic cheese that tastes really amazing and absorbs the flavors of anything you are cooking with. It adds the protein to any vegetarian meal making them much more filling a satisfying. Paneer is very versatile and is an important food in a healthy sattvic diet.
Place all the milk into a large pot and bring it to a boil. As soon as it boils, turn the flame off.
Next, immediately add to the pot lemon juice of 2 or 3 lemons, or, use 1 tsp of citric acid powder. Here is a sample of citric acid powder.
As you are pouring in the lemon or citric acid, stir the milk clockwise until you see the whey separating for the milk solids. If you are using lemon and 2-3 lemons is not enough to separate the mixture then add more lemon juice until it separates.
Here you can see the separated milk solids.
Now get your colanders ready. Use a colander with a handle to scoop out the paneer from the hot whey and place the paneer into the second colander with a fitted bowl underneath it.
Now scoop out the paneer from the hot whey and place in the second colander for draining.
Here is the paneer that I got from this batch.
You can see here the excess whey is draining through the colander.
Now it is time to press the paneer. Place a small plate on top of the paneer.
Then fill a large bowl with water or whey and place on top of the plate. This is used as a weight to press the paneer and help drain any excess whey.
Here is a side view. Now let it sit for about 15 minutes.
After 15 minutes take the bowl of water and plate off the paneer.
Flip the paneer to the other side and place the plate and bowl back on top for 15 more minutes.
Now you have fresh homemade paneer ready to chop into any shape you desire.