Home cheese-making

Paneer

Boil milk, add acid, drain and press — fresh paneer in under an hour of work.

Milk & ingredients

2 litres whole cow's or buffalo milk (pasteurised; homogenised is fine)

2 litres whole milk
4–5 tbsp lemon juice or 3–4 tbsp white vinegar, diluted in an equal amount of water

Culture: None

Coagulant: Acid (lemon juice or vinegar) into near-boiling milk

Stage	Temperature
Heat milk	Bring to a rolling boil (about 95–100 °C)
Add acid	Off the heat, just below the boil

1.
Hands-onBring the milk to the boil, stirring so it doesn't catch.
2.
Hands-onTurn off the heat. Add the diluted acid a spoon at a time, stirring gently, until the curds separate from clear, greenish whey.
3.
Hands-onRest 5 minutes, then pour into a muslin-lined colander.
4.
Hands-onRinse briefly with cold water to remove the sour taste; twist the cloth to squeeze.
5.
WaitingShape into a block in the cloth, put a plate and weight on top, and press 1–2 hours.
6.
Hands-onCut and use, or refrigerate.

Storage: Refrigerate in an airtight box or under water (changed daily); use within 2–3 days, or freeze.

Crumbly paneer: Too much acid or over-boiled after adding acid; add acid off the heat, gradually.
Won't curdle: Milk not hot enough, or UHT milk; reheat and add a little more acid.
Rubbery: Pressed too long or too hard; soak cubes in hot salted water before cooking.

Guidance changes: check the source for current wording. Original text; figures quoted from the sources where stated.