Learn how to make fresh and delicious paneer cheese at home with this simple and easy-to-follow recipe.
Prepare a colander by lining it with a cheesecloth and placing it in the sink.
Ensure the cheesecloth is large enough to hold all the curds.
Heat the milk in a saucepan over medium heat, stirring occasionally, until it begins to boil.
Stirring prevents the milk from scorching at the bottom.
Add the yogurt and salt to the boiling milk, stirring gently until the curds separate from the whey.
If the milk doesn't curdle, add a bit more yogurt or lemon juice.
Pour the mixture into the cheesecloth-lined colander to drain the whey.
Save the whey for other recipes like soups or bread.
Gather the cheesecloth corners and twist to form a ball, squeezing out excess liquid.
Be careful as the curds might still be hot.
Place the wrapped cheese under a weight to press it for 30 minutes.
Use a heavy object like a pot filled with water as a weight.
Unwrap the paneer and cut it into cubes. Store in the refrigerator until needed.
Paneer can be used immediately or stored for later use.
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