How to Make a Firm Paneer Cheese

milk

🥗Healthier: almond milk

💰Cheaper: powdered milk + water

Almond milk is dairy-free, while powdered milk is cost-effective.

lemon juice

🥗Healthier: vinegar

💰Cheaper: citric acid

Vinegar can be a more economical option for curdling.

Juice the lemons using an electric juicer or a fork, ensuring to remove any pips or chunks.

Add the milk into a large heavy-based pan and set it on the stove to bring to a boil, stirring constantly to prevent sticking.

Once the milk comes to a boil and bubbles start to rise quickly, turn off the heat but leave the pan on the hot stove.

Stir the milk to knock the bubbles back, then add lemon juice gradually, about a teaspoon at a time, stirring constantly until the milk curdles.

If the whey is still cloudy, add a little more lemon juice to clarify it.

Place a cheesecloth into a sieve over a bowl to strain the curds from the whey.

Run the curds under cold water to remove any remaining acidity from the lemon juice, breaking them apart to make it easier.

Squeeze out as much whey as possible from the curds using the cheesecloth, compressing them firmly to ensure a firmer paneer.

Sandwich the curds between two plates and place a weight of about 3 kilograms on top to compress them for about three hours.

After three hours, remove the weight and cut the paneer into cubes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens