How To Make Paneer at Home

By Hari Ghotra · 45 min

Ingredients

Instructions

1. Pour the milk into a non-stick pan and heat it.
2. Just as the milk starts to bubble and before it boils, add the lemon juice or vinegar and stir.
3. Remove from the heat, stir, and leave to stand for 5 minutes until the milk separates into curds and whey.
4. If it has not separated, add a little more vinegar.
5. Line a colander with muslin or cheesecloth.
6. Scoop the curds into the lined colander; save the whey to use as stock.
7. Gather the cloth into a ball and, once cool enough to handle, squeeze out excess liquid.
8. For crumbling into sauces, leave it to hang. For cubes, place a weight on the muslin and press for at least an hour, longer if possible.
9. Cut into cubes and fry, or crumble into a sauce.

Summarized from Hari Ghotra's video. Watch it for the details.

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