How to Make Paneer (Easy Version!)

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How to Make Paneer (Easy Version!)

Learn how to make fresh, homemade paneer with just two ingredients—whole milk and white vinegar. This easy step-by-step guide will have you making paneer from scratch in no time!

Prep Time5

Cook Time15

pressing time1

Course: Main Course

Cuisine: Indian

Servings:

Author: Shreya Walia

Ingredients

5 cups whole milk
1-2 tbsp white vinegar

Instructions

Heat the Milk: Begin by placing 5 cups of whole milk in a large pot. Set it over medium heat, allowing the milk to come to a gentle simmer while stirring occasionally. This prevents it from sticking to the bottom and burning.
Add the Vinegar: Once the milk has simmered and you see small bubbles around the edges, it’s time to add the vinegar. Pour in 1-2 tablespoons of white vinegar, stirring gently. Almost immediately, the milk will begin to separate into curds and whey. You'll see the milk solids forming, which means you’re on the right track!
Separate the Curds and Whey: Allow the mixture to cook for another minute until the whey becomes clear, and the curds have fully separated. This is the perfect moment to stop cooking.
Rinse the Curds: Now that you have your curds, place them in a fine sieve under cold running water. This will rinse off any residual vinegar flavor and help cool the curds down, making them easier to handle.
Tie and Press: Once rinsed, transfer the curds onto a clean piece of cheesecloth. Gather up the corners, tie them, and press gently to remove excess whey. For a firmer paneer, you can place a heavy object on top for about 30 minutes. The longer you press, the firmer the paneer will be.

Notes

Substitutes: If you don’t have white vinegar, lemon juice can be used as a substitute to curdle the milk.

Extra Tip: Make sure to press the paneer for at least 30 to an hour minutes for the perfect texture. The longer you press, the firmer your paneer will be so it just depends on your preference.

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