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Paneer
Fresh cheese from milk and lemon, in 45 minutes
🌱 Beginner🧂 Base Recipe🥛 Vegetarian🕑 50 min
Only two ingredients separate it from any other cheese: milk and a little acid. No rennet, no aging - just boil, let it curdle, and press. Homemade, it tastes noticeably fresher than the packaged paneer from the fridge aisle.
🌱 Beginner: Nothing here can go wrong. If you can boil pasta, you can cook this.
Prep10 min
Cook time40 min
Total50 min
Servesabout 200 g of paneer
Contains:
Milk
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 3✅ All set to cook!
Method
0 of 6🎉 All done — enjoy!
- Bring the milk to a gentle boil in a heavy pot, stirring so it doesn't catch.
- Lower the heat and stir in the lemon juice a little at a time. The milk will curdle and the whey will turn clear and slightly green.
- Once fully curdled, take it off the heat and pour it through a muslin-lined strainer.
- Rinse the curds under cold water to remove the sour taste, then gather the cloth and squeeze out the whey.
- Shape into a block, weigh it down (a heavy pot works fine), and press for 30–40 minutes.
- Cut into cubes - ready for palak paneer, matar paneer, or a quick pan-fried tikka.
Tips
- Don't add too much acid - stop the moment the whey runs clear. Too much lemon makes the paneer hard and crumbly.
- Full-fat milk only - low-fat milk yields very little paneer.
- Don't throw away the whey: use it to knead roti dough or in soups, it's full of protein.
- Use within 2–3 days, kept in water in the fridge.
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