Homemade Paneer

5 from 1 vote

From Scratch Paneer Cheese

Course Side Dish

Cuisine Indian

Diet Vegetarian

Prep Time 5

Cook Time 30

Draining and Pressing 40

Total Time 1 15

Servings oz

Calories 134kcal

Author Tracy

Line colander with 2 layers of cheese cloth and place in sink or over a large pot.
Heat milk over medium to high heat on stove and stir frequently to prevent from milk from burning to bottom of the pot. Once it just begins to boil, add in lemon juice and lower heat to low-medium. Stir slowly as curds begin to form. If they do not start to form after about 30-60 seconds, add another tablespoon or two of lemon juice.
Once curds form and you can see whey separate, pour curds and whey into cheese cloth lined colander.
Gather sides of cheese cloth to form a ball and gently squeeze our whey (be careful, it may still be hot!). Then hang the cloth with the cheese for at least 90 minutes to let whey drain out.
After about 5 minutes, twist cheese cloth around cheese and put to the side. Add cheese cloth to a plate and plate another plate on top. Add a weight (like OJ) and then put in fridge to press.
After 20-30 minutes, remove weight and cheese from cheese cloth and slice cheese and cube.
Store in fridge for up to 2-3 days or freeze up to 3 months.

If milk doesn't start to form after about 30-60 seconds, add another tablespoon or two of lemon juice.

Cut into cubes to store in fridge or freeze.