fresh paneer

Paneer is a fresh, non-aged cheese made by curdling hot milk with an acidic ingredient such as lemon juice or vinegar. Unlike many other cheeses, paneer does not require rennet and does not melt when heated. Its firm yet tender texture makes it ideal for curries, grilling, frying, or crumbling into various dishes.

Ingredients

You only need a few simple ingredients:

1 liter full-fat milk
2–3 tablespoons lemon juice or white vinegar
2 tablespoons water (to dilute the acid)
Muslin cloth or cheesecloth
Strainer

For best results, always use full-cream milk, as it yields soft and rich paneer.

Step-by-Step Instructions

1. Heat the Milk

Pour the milk into a heavy-bottomed pan and bring it to a boil over medium heat. Stir occasionally to prevent it from sticking to the bottom.

2. Add the Acid

Once the milk begins to boil, lower the heat. Mix the lemon juice or vinegar with water and slowly add it to the Fresh paneer while stirring gently.

The milk will start to curdle, separating into white curds and greenish whey. If the milk does not fully curdle, add a little more diluted acid gradually.

3. Strain the Curds

Turn off the heat. Line a strainer with muslin cloth and carefully pour the curdled milk into it. The whey will drain away, leaving soft curds in the cloth.

4. Rinse the Paneer

Rinse the curds under cold running water to remove any sour taste from the lemon juice or vinegar. This step also helps maintain a mild flavor.

5. Press the Paneer

Gather the edges of the cloth and squeeze out excess water gently. Flatten the wrapped paneer and place a heavy object on top. Let it press for 30–45 minutes for a firm block.

For softer paneer, press lightly and for a shorter time. For firmer paneer suitable for grilling or frying, press longer.

6. Cut and Use

After pressing, unwrap the paneer and cut it into cubes or slices as needed.

Tips for Soft and Fresh Paneer

Use fresh, full-fat milk.
Add the acid gradually to avoid a rubbery texture.
Do not overcook once the milk curdles.
Press gently if you prefer softer paneer.
Store in water to maintain moisture.

Storage Instructions

Store fresh paneer in an airtight container in the refrigerator for up to 2–3 days. To keep it soft, place it in a bowl of water and change the water daily. Paneer can also be frozen for longer storage, though the texture may become slightly firmer after thawing.