How to make Paneer (Soft & Firm Paneer that won't break in your curry)

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Pour the milk into a heavy-bottomed pot and bring it to a gentle boil over medium heat, stirring now and then so it doesn't scorch.
2. Once it boils, turn off the heat and stir in 2 tablespoons of vinegar. The milk should split into solids and clear or yellowish whey.
3. If it hasn't fully curdled or still looks milky, stir in 1 more tablespoon of vinegar, boil over medium heat until it curdles fully, then turn off immediately so it doesn't overcook.
4. Place a colander over a large bowl and lay a cheesecloth over it. Pour in the curds and whey in two batches, then rinse the paneer well with cold water to remove the vinegar.
5. Gather the cloth edges, form a round bundle and squeeze out excess liquid. Knot it and hang it from a tap for 30 minutes to drain.
6. Untie the cloth, twist the edges and place the bundle on a flat colander or wooden board. Press down and weigh it with a heavy object, then let it set at room temperature (or in the fridge if it's hot) for 3 to 4 hours.
7. Unwrap the paneer (a dent is normal) and cut into 1-inch cubes. Store in an airtight container in the fridge for 2 to 3 weeks, or freeze for up to 3 months.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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