Yes, you can make paneer at home from milk! Homemade paneer is fresh, free from preservatives, and has a wonderful texture that can be used in a variety of dishes such as palak paneer, paneer tikka, and paneer butter masala. You can choose high-quality milk and adjust the amount of acidifying agent to suit your taste and dietary needs. Paneer is a fresh, non-aged, non-melting cheese commonly used in Indian cuisine.
It is made by curdling milk with a food acid like lemon juice, vinegar, or yogurt, then draining and pressing the resulting curds. Paneer is known for its mild flavour and versatility, making it a staple in many vegetarian dishes. Here's a step-by-step guide to making paneer from milk at home.
Ingredients 1 litre (4 cups) of whole milk 2-3 tbsp lemon juice or vinegar A pinch of salt (optional) Equipment: Large pot Cheesecloth or muslin cloth Strainer Heavy weight or something to press the paneer Preparation Pour the milk into a large pot and bring it to a boil over medium heat Stir occasionally to prevent the milk from sticking to the bottom of the pot Once the milk starts boiling, reduce the heat to low Add the lemon juice or vinegar gradually while stirring continuously You will notice the milk beginning to curdle, and the whey (the liquid part) will start separating from the curds (the solid part) Once the milk has fully curdled, turn off the heat Let it sit for a few minutes to ensure that the curdling process is complete Place a cheesecloth or muslin cloth ove.