Begin by pouring milk into a 2-quart saucepan. Heat it over medium heat, stirring frequently to prevent scorching at the bottom of the pot.
As the milk starts to bubble, add lemon juice and turn the heat to low. You'll see the milk curdling almost immediately. Gently stir to gather the curds together. Continue heating for an extra 5 minutes, allowing the acid to fully separate the curds (white solids) from the whey (yellowish liquid). If the milk hasn't fully separated after this, add another teaspoon of lemon juice.
Place a strainer or colander over a bowl and line it with cheesecloth. Transfer the curds into the strainer, allowing the whey to collect in the bowl. Rinse the curds gently with cool water to remove the lemon taste.Note on Cheesecloth: Cheesecloth is a fine, loose-woven fabric crucial for cheese-making, available in fabric stores, kitchen supply shops, or online.
Gather the cheesecloth and gently squeeze out excess whey and water.
Unwrap the cheesecloth, sprinkle salt over the curds, stir gently, and adjust the seasoning to taste.
Transfer the curds, still in the cheesecloth, onto a large plate. Shape into a disc and top with another plate. Weigh it down with heavy pantry items like cans or a flour pack.
Refrigerate the weighted paneer for 1 hour to firm up.
Unwrap the paneer, cut it into cubes, and use as desired. Store the paneer wrapped in plastic wrap in an airtight container in the refrigerator for up to 5 days.
Notes
Expert Tips
Use full fat whole milk in this paneer recipe. Do not use skim milk or lower fat milk for making paneer. Milks that are lower in fat cause paneer to not set well.
Do not continue to boil the milk once it curdles. Immediately reduce the heat to low when you add the lemon juice. You should immediately start to see the curds.
How To Cook And Use PaneerPaneer is typically cut into cubes or rectangles. They are either:
Stirred into various dishes: Since paneer doesn't need to be cooked, it can be heated through when added to curries. Paneer absorbs the flavor of the sauces it is added to.
Pan-fried until golden: Similar to halloumi, paneer is absolutely delicious pan-fried. Here's one of my favorite recipes for pan-fried paneer:
In a small bowl, mix together ¼ teaspoon ground turmeric, ⅛ teaspoon cayenne pepper, ¼ teaspoon kosher salt, ¼ teaspoon of ground cinnamon, and ½ to 1 tablespoon of olive oil. Gently stir in the cubes of paneer
Set the paneer aside so the cubes marinate for about 20 minutes.
Heat ½ tablespoon of olive oil in a medium-sized skillet on medium-high heat. Add the marinated paneer to the pan and spoon in the remaining marinade. Cook the paneer on one side for 2-3 minutes, then flip the paneer so the other side browns and cooks for another 2 minutes. Remove the paneer from the pan and transfer to a plate. When prepared this way, paneer is absolutely irresistible! It's crispy and golden on the outsides and makes a delicious snack. Pan-frying causes the paneer to set well so it is less likely to break up when stirred into curries.