Homemade paneer

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Paneer is one of the most practical cheeses for beginners because it needs no aging and rewards careful handling immediately. The finished cheese is mild, sliceable and sturdy enough to fry or stir into warm dishes without melting away.

Serves: 6 people

Preparation time: 30 min

Ingredients

• Milk, not ultra-pasteurized – 1 gallon
• Citric acid – 1 tsp
• Salt, optional – to taste

Method

1. Dissolve the citric acid in a little cool water and set a cheesecloth-lined colander ready.
2. Heat the milk to just below a simmer, stirring gently so it heats evenly.
3. Pour in the diluted acid while stirring slowly and watch the milk split into curds and greenish whey.
4. Once the separation is clear, stop stirring so the curds stay tender and do not break too small.
5. Ladle the curds into the lined colander and rinse briefly with cool water if you want a cleaner, less acidic flavor.
6. Add salt if using, then gather the cloth and press out excess whey.
7. Shape the paneer into a flat block, place a weight on top and press until firm enough to cut.
8. Chill the cheese before slicing so it holds its shape neatly for frying or adding to curries.