Paneer (Home Made)

Recipe View 2 mins In a medium saucepan, combine the milk, yogurt, salt, and sugar. (Prep time: 2 minutes)

Recipe View 7 mins Heat over medium heat, stirring occasionally with a whisk to prevent scorching. (Cook time: 5-7 minutes)

Recipe View 2 mins As the milk begins to simmer and bubbles form around the edges, gently stir in the fresh lemon juice. The milk will begin to curdle, separating into solids (curds) and liquid (whey). (Cook time: 1-2 minutes)

Recipe View 3 mins Remove the saucepan from the heat. Line a sieve or colander with several layers of cheesecloth, ensuring the cheesecloth extends beyond the edges of the sieve. Carefully pour the curdled mixture into the cheesecloth-lined sieve. (Prep time: 3 minutes)

Recipe View 2 mins Gather the four corners of the cheesecloth and tie them together securely, forming a bundle containing the paneer. Gently squeeze out any excess whey from the bundle. (Prep time: 2 minutes)

Recipe View 1 hrs Hang the cheesecloth bundle over a sink or bowl to allow the remaining whey to drain. Let it drain for at least 30 minutes, or up to 1 hour, depending on the desired firmness of the paneer. (Drain time: 30-60 minutes)

Recipe View 2 hrs For a firmer paneer, place the cheesecloth bundle in a bowl and gently press down on it with a spoon or plate to help remove more whey. Refrigerate the paneer in the cheesecloth bundle for at least 2 hours, or preferably overnight, to allow it to firm up completely. (Chill time: 2+ hours)