Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes
- A2 Milk - 2.5 litres
- Freshly squeezed Lemon Juice - 3 to 4 lemons
What vessels do you need to make Paneer at home?
- 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?
Step 1 - Boil the milk
- In a big vessel, start boiling 2.5 litres of milk.
- Make sure it is full cream milk
- You can use either raw or pastuerised milk
Step 2 - Add the lemon juice
- Once the milk comes to a boil, add half of the lemon juice.
- Switch off the flame
- Stir the milk
Step 3 - Checking the milk
- You will be able to see if water starts getting separated.
- If not, add the remaining lemon juice
Step 4 - Separating the milk
- You will see the water and solids getting separated completely
Step 5 - Drain the water
- Drain the water using a strainer and a cotton cloth
Step 6 - Tying up the paneer
- After draining, tie up the solids in the same cloth tightly
- Make a knot on the top to keep the paneer tied up
Step 7 - Resting the paneer
- On the tied up cloth, place a heavyweight object. I used a hard iron tawa here.
- Allow the paneer to stay that way for 30 minutes.
Step 8 - Opening the paneer
- Carefully open the knot of the paneer
- Remove the Paneer carefully from the cloth
Step 9 - Cut the paneer
- You can cut the paneer into pieces and store it in tiffin or an airtight container.
Step 10 - Storing the Paneer
- Refrigerate the Paneer
- Store it in an air-tight container
- In a container take some water and immerse the panner in it. You can store this container in the fridge
- The Paneer will stay fresh for 3-4 days.