Homemade Organic A2 Paneer Recipe

• A2 Milk - 2.5 litres
• Freshly squeezed Lemon Juice - 3 to 4 lemons

• A large heating vessel
• A muslin cloth or a thin napkin
• A strainer
• A medium-sized plate
• A heavyweight bowl or tawa

How to make Organic Paneer at home?

1. In a big vessel, start boiling 2.5 litres of milk.
2. Make sure it is full cream milk
3. You can use either raw or pastuerised milk

1. Once the milk comes to a boil, add half of the lemon juice.
2. Switch off the flame
3. Stir the milk

1. You will be able to see if water starts getting separated.
2. If not, add the remaining lemon juice

1. You will see the water and solids getting separated completely

Step 5 - Drain the water

1. Drain the water using a strainer and a cotton cloth

• After draining, tie up the solids in the same cloth tightly
• Make a knot on the top to keep the paneer tied up 

1. On the tied up cloth, place a heavyweight object. I used a hard iron tawa here.
2. Allow the paneer to stay that way for 30 minutes.

1. Carefully open the knot of the paneer
2. Remove the Paneer carefully from the cloth

1. You can cut the paneer into pieces and store it in tiffin or an airtight container.

Step 10 - Storing the Paneer

1. Refrigerate the Paneer
2. Store it in an air-tight container
3. In a container take some water and immerse the panner in it. You can store this container in the fridge
4. The Paneer will stay fresh for 3-4 days.