Homemade Paneer
Soft, fresh, and wholesome paneer made at home. A pure, preservative-free protein option perfect for curries, snacks, or Paryushan meals.
Ingredients
- 1 liter Full cream milk cow, buffalo, or packet milk
- 1 tbsp Dry Lemon Powder according to Jain rules (or vinegar / ½ cup curd/ 2 tbsp lemon juice)
- ½ cup Cold water
- 6-7 Ice cubes optional, for firmer paneer
Instructions
- Pour the milk into a heavy-bottomed pan and bring it to a gentle boil over medium heat, stirring occasionally.
- Reduce the flame to low and add lemon powder (or lemon juice/vinegar/curd) little by little while stirring slowly.
- When the milk curdles and separates into paneer (curds) and whey (a greenish liquid), turn off the flame.
- Immediately add ½ cup cold water or a few ice cubes to stop the cooking process and keep the paneer soft.
- Line a strainer with a clean muslin cloth, pour the curdled milk into it, and rinse under cold water to remove any sourness.
- Gather the cloth edges and gently squeeze to remove excess water without pressing too hard.
- Place the wrapped paneer on a flat surface and put a heavy weight on top for 30–40 minutes to set.
- Once set, unwrap and cut into cubes. Use immediately or refrigerate in water for 2–3 days.