1 ltr full fat milk / full cream milk
2 tblsp vinegar / or lemon juice
Thin muslin cloth or cotton napkin
Some bowls and a heavy weight
- Boil milk in a heavy saucepan on a medium-low flame
- Stir occasionally to prevent from burning and forming cream / malai on top of the milk
- Meanwhile take a bowl and place one strainer on the pan, line the strainer with clean muslin cloth or cotton napkin
- You can line the pan directly with the cloth
- Once the milk comes to boil, simmer the flame and pour one tblsp vinegar or lemon juice
- Stir continuously till the milk curdles, keeping the flame on low
- You can add some more vinegar to coagulate the milk and water separate completely
- Once the milk curdles completely don't boil it more. Remove immediately from the flame and strain it
- Switch off the flame and immediately pour the entire mixture in the strainer lined with muslin cloth
- Carefully gather the edges of the muslin cloth as the coagulated milk mixture will be very hot
- Immediately run some cold water on the gathered muslin all over
- Gather muslin cloth edges tightly and place it back on the strainer , keeping it on a plate
- Keep some heavy weight on top of the muslin for 20- 25 minutes
- Paneer will set after 30 minutes, cut it into cubes.
- Always immerse the paneer cubes in some fresh water , in a container ,close with a lid and store in the fridge.
- Paneer stays fresh for 2-3 days in the fridge.
- Soak the paneer in warm water , once you remove it from the fridge, before you use it in making any dishes.