Homemade Paneer
Equipment
- Large heavy based Pot
- weight to press down
- Colander
- cheesecloth or muslin cloth
- large bowl or pot
Ingredients
- 1 gallon fresh whole milk, organic preferably
Curdling agents (use only one)
- 2-3 tbsp lemon or lime juice, diluted in ¼ cup water
- ¾ cup plain yogurt
- 1 tbsp citric acid, diluted in ¼ cup water
- 3 tbsp plain white vinegar diluted in ¼ cup water
Instructions
- Bring milk to a boil. Bring it to a simmer. Add the diluted curdling agent of your choice (lemon juice, vinegar or yogurt) and stir frequently. Simmer the milk for 3-6 minutes until the milk starting to curdle and the cuds separate from the whe..
- Take it off the heat. when whey and cheese curds seperate. Line a colander with a cheese cloth and place this over another pot or mixing bowl to catch the wheyl.
- Pass the entire content through the cheesecloth separating the curds from the whey. The paneer into the cheesecloth and the whey into the bottom pot.
- Once cooled use the paneer as is or form into a block To shape it into a block, bring the corners of the cheesecloth together to completely cover the cheese. Place a heavy weight on it. Set this aside for 15-20 minutes. Cube and store the paneer in an airtight container in the refrigerator for up to 3 days. To freeze place rage cubed paneer in a freezer safe container and use with 3 months.
Notes
- Storage: Paneer can be stored in the refrigerator for up to 3 days. Submerge it in water to keep it fresh and soft. The water prevents it from drying out.
- Freeze: Paneer can be frozen, place the cubed paneer in an airtight freezer safe container and use within 3 months. Paneer is best made in quantities needed for your recipe. Freezing sometimes leaves the paneer dry, crumbly and with freezer burns if the air has not been completely removed before freezing.
Tried this recipe?Please Click & Share @nourish_deliciously or tag #nourishdeliciously!