Paneer Fresh Cheese
Master the art of making **Paneer Fresh Cheese**—a staple in Indian cooking—right in your own kitchen with this simple yet rewarding recipe. Using just three basic ingredients—whole milk, lemon juice or vinegar, and water—this step-by-step guide walks you through curdling milk to perfection and shaping silky, homemade paneer. Requiring only 15 minutes of prep time and 20 minutes of cook time, this recipe yields creamy, versatile paneer that’s perfect for a variety of dishes, from rich curries to savory stir-fries. With no special equipment needed, this method ensures a fresh, preservative-free alternative to store-bought options. Plus, you'll even learn how to press your paneer into perfect, firm blocks for easy cutting and cooking. Serve it right away, or store it in an airtight container to enjoy over the next few days. Make this traditional Indian favorite a cherished part of your recipe collection!
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Ingredients
- 1 liters Whole milk
- 2 tablespoons Lemon juice or white vinegar
- 2 tablespoons Water
Directions
Step 1
In a large, heavy-bottomed pot, pour the whole milk and set it over medium heat. Stir occasionally to prevent the milk from scorching at the bottom.
Step 2
Bring the milk to a gentle boil, stirring frequently. When it starts to bubble and foam, reduce the heat to low.
Step 3
In a small bowl, mix 2 tablespoons of lemon juice or white vinegar with 2 tablespoons of water.
Step 4
Gradually add the lemon juice or vinegar mixture to the hot milk, stirring slowly with a wooden spoon. You’ll notice the milk curdling and the whey (a greenish liquid) separating from the curds.
Step 5
Continue stirring gently for 1-2 minutes, then turn off the heat and let the mixture rest for about 5 minutes to allow the curds to fully separate.
Step 6
Line a colander or sieve with a clean muslin cloth, cheesecloth, or a thin cotton kitchen towel. Place the colander over a large bowl to catch the whey.
Step 7
Carefully pour the curdled milk into the lined colander, allowing the whey to drain away. Be cautious as the mixture will still be hot.
Step 8
Rinse the curds under cool running water for a few seconds to remove any residual sourness from the lemon juice or vinegar.
Step 9
Gather the edges of the cloth and twist them together to form a bundle. Squeeze gently to remove excess whey, but avoid pressing too hard as this can make the paneer too dry.
Step 10
Place the bundle on a flat surface and put a heavy object (like a pot or a plate with weights) on top to press the paneer into a firm block. Leave it to set for 30 minutes to 1 hour.
Step 11
Unwrap the paneer and cut it into cubes or desired shapes. The paneer is now ready to be used in your favorite recipes or stored in the refrigerator for up to 3 days in an airtight container.
Nutrition Facts
| Serving size | (1090.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 635.7 |
| Total Fat 33.1g | 0% |
| Saturated Fat 19.2g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 123.8mg | 0% |
| Sodium 393.1mg | 0% |
| Total Carbohydrate 49.8g | 0% |
| Dietary Fiber 0.1g | 0% |
| Total Sugars 50.4g | |
| Protein 33.8g | 0% |
| Vitamin D 453.8IU | 0% |
| Calcium 1272.1mg | 0% |
| Iron 0.0mg | 0% |
| Potassium 1577.9mg | 0% |
Source of Calories