Homemade Paneer

Simple homemade paneer made by gently heating milk, seasoning with salt, sugar and ghee, then curdling with yogurt and lemon. Press, chill, and optionally spice or fry in ghee.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put about a liter or a quart of milk into a heavy-bottomed saucepan.

Step 2

Heat the milk gently until it's frothy and steamy, without boiling it.

Step 3

Add 0.5 teaspoon of salt, 0.5 teaspoon of sugar, and 1 teaspoon of ghee to the milk.

Step 4

After about 10 minutes of stirring the frothy, steaming milk, add 2 to 4 tablespoons of plain yogurt and stir gently.

Step 5

Add fresh lemon juice until the milk curdles cleanly.

Step 6

Once the curds have formed, remove from heat and add a couple cups of cold water to stop the cooking.

Step 7

Pour the mixture into a cheesecloth-lined colander and rinse the curds with more cold water.

Step 8

Press the curds with gentle, steady pressure for two to three hours to let the whey drain without squeezing out the fat.

Step 9

Cure the paneer in the fridge for about an hour before consuming to allow it to firm up.

Step 10

To add spices, incorporate them at respective stages: dried spices at the start of heating the milk, fresh herbs at the end of the steaming process.

Step 11

Cube the paneer and fry it in ghee, then sprinkle with salt before serving.