Homemade Paneer

If you enjoy Indian food, then you must have tasted Paneer in some form of curry. It's one of the most common vegetarian ingredient used on a daily basis. While Paneer can be easily found in Indian stores, frozen aisle, Homemade Paneer can take the dish to a whole new level. I have shared all the tips and tricks you need to know to prepare Homemade Paneer.

📝 Ingredients

• 1 gallon full fat whole milk
• 3 tablespoons vinegar or lemon juice
• 3 tablespoons water
• 4 to 5 ice cubes

👨‍🍳 Instructions

1. 1In a glass, mix the vinegar with water and keep it aside. Also keep the ice cubes ready and close to the stove top.
2. 2In a heavy bottom pan, pour the full fat milk and let it come to boil. Keep stirring to avoid the milk from getting burnt at the bottom of the pan.
3. 3Once it comes to a boil, switch off the heat and pour the ice cubes. This will drop the temperature instantly and that helps to give a smooth texture to the paneer.
4. 4Pour the vinegar and water, keep stirring, and you will notice the milk curdled and whey got separated.
5. 5Place a muslin cloth on a colander and strain the curdled milk. You can choose to save the whey and use in soup or stew, or discard.
6. 6Run cold water on the paneer to wash off any excess sour taste from the vinegar.
7. 7Bring the edges of the cloth and squeeze off all the excess water. Tie the edges and place sometime heavy on top like a motor pestle or a heavy plate and leave aside for 4 to 5 hours or overnight in the refrigerator. This will drain off all the excess water and set the paneer.
8. 8Once it's set, untie and slice the block into bite size pieces.