Open in Cookpad AppSteps
- 1
Pour the milk into a pan and heat until it is just starting to boil
- 2
Turn off the heat and add in your lemon juice or vinegar. You should see the milk immediately start to curdle. Cover the pan and leave for 10 minutes
- 3
Put the cheese cloth into a strainer and pour the mixture in. Allow the whey to drain out. Twist the top of the cheese cloth and squeeze the excess liquid
- 4
Press the curds into a block. Wrap the cheesecloth around the block to form a parcel. Put between two plates, and place something heavy on top to press the packet. Leave for at least 15 minutes, up to 1 hour. Longer is better for ensuring your cheese will remain solid when cooked.
- 5
Unwrap the paneer from the cheesecloth. It can now be placed in the fridge to chill to help it remain firm.
- 6
Cut into pieces to cook in your favourite recipe
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