By admin 
How to Make Homemade Paneer: A Step-by-Step Guide
Making paneer at home is simpler than you might think and rewards you with a fresher, more tender cheese than what you find in stores. This Indian staple shines in dishes like saag paneer, tikka skewers, or tomato-based curries, offering a milky softness that’s perfect for absorbing flavors. While traditionally made with buffalo milk for richness, whole cow’s milk works beautifully—opt for creamy varieties like Jersey milk for better yield. Using lemon juice or vinegar to curdle the milk adds a subtle tang, but the process is forgiving and customizable.
Ingredients (Makes about 350g)
- 2 liters (8½ cups) whole milk
- Juice of 1 lemon (or 2 Tbsp. distilled vinegar, plus 1 Tbsp. more if needed)
Step-by-Step Instructions
1. Boil the Milk
Pour the milk into a heavy-bottomed pot and heat over medium flame. Stir continuously to prevent scorching at the bottom. Bring it to a gentle boil—this should take about 10-15 minutes.
2. Curdle the Milk
Remove the pot from heat and stir in the lemon juice or vinegar. The milk should start to curdle, with curds separating from the greenish whey. If it doesn’t separate after a minute, add a bit more acid and let it sit for another minute.
3. Strain the Curds
Line a sieve with muslin cloth (cheesecloth) and place it over a bowl. Pour the curdled mixture through to separate the curds. Optionally, sprinkle sea salt flakes over the curds for flavor. Fold the cloth over and let it drain.
4. Press the Paneer
For firmer texture, stack plates or weights on top of the wrapped curds and press for a few hours or overnight in the fridge. For softer paneer, simply hang the bundle from a faucet to drip. The longer you press, the denser it becomes—adjust based on your recipe needs.
Tips and Variations
- Save the Whey: Don’t discard it! Use the nutritious whey in soups, dals, or even baking for added protein and tang.
- Flavor Boosts: After straining, mix in herbs like chopped cilantro, mint, or spices such as cumin seeds for infused paneer.
- Common Pitfalls: If curds don’t form, your milk might be ultra-pasteurized—stick to regular whole milk. Stir gently to avoid breaking curds too much.
- Storage: Keep in an airtight container in the fridge for up to 3 days. It doesn’t freeze well but can be used fresh in various dishes.
Serving Suggestions
Homemade paneer elevates any meal—try it in a vibrant saag paneer for a classic spin, or grill cubes for tikka. Its mild flavor pairs perfectly with bold spices.
I used to eat paneer butter masala regularly with an Indian friend, Aditya, at a little place near Russell Square in London until one day something awkward happened that meant we never went back. That day he made the error of wearing a black shirt and black trousers to dinner and, like a rugby player with the ball, was tackled a couple of times on his way to the bathroom as he was mistaken for a waiter. Aditya, this one’s for you.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry. Kasoori methi are dried fenugreek leaves, which you can find in South Asian supermarkets or online.