How To Make Paneer

Pour milk in a completely clean, heavy duty pot.

Begin to heat the milk on a medium-low flame.

Stir the milk occasionally so that it does not burn at the bottom.

Line a metal strainer with a muslin cloth and place it on a large sauce pot.

Boil the milk till it starts rising and foaming.

Add lemon juice. To know more about the type of food acids, swipe up!

As soon as you stir in the lemon juice, the milk will begin to curdle.

Make sure to curdle the milk completely before making paneer.

Add more lemon juice, if the milk isn't curdling properly.

After the milk has curdled completely and you see a greenish whey, switch off the heat. Pour the mixture in the lined strainer immediately.

Gather the edges of the muslin cloth, lift the bundle and allow the whey to drain till no longer dripping.

With the ends tightly gathered, run fresh water all over the cloth to rinse. To know more, swipe up!

Tightly secure the ends of the cloth to keep the paneer wrapped. Place the bundle back in the strainer on a plate.

Press the whey with a heavy object like a mortar. This will result in firmer paneer.

After 30 to 40 minutes of pressing, the paneer will be ready. To know more, swipe up!

You will have a block of tender and smooth paneer.

Use the paneer right away or refrigerate in an airtight container for 2 to 3 days.

You can add the collected whey to rice, roti or vegetable dishes.

Use the homemade paneer as required. For more recipes, visit