Homemade Paneer
Ingredients
Ingredients
whole milk (fresh)
2000 ml
lemon juice (fresh)
60 ml
salt
5 g
Instructions
Heat the milk
Pour milk into a large pot and heat it over medium heat until it starts to boil.
Curdle the milk
Add lemon juice gradually while stirring until the milk separates into curds and whey.
Strain the curds
Line a colander with a clean cloth and pour the mixture to separate the curds from the whey.
Rinse the curds
Rinse the curds under cold water to remove any lemon flavor and stop the cooking process.
Press the paneer
Wrap the curds in the cloth, place a weight on top and press for 30 minutes to form a firm block.
Cut and store
Remove the weight, unwrap the paneer and cut into cubes or slices. Use immediately or store in the fridge.
Storage
Store in an airtight container submerged in water or brine to keep fresh longer.
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