Homemade Paneer (Fresh Indian Cheese)

Step 1: Heat the milk in a large saucepan over medium-high heat until the top becomes foamy and it looks just about to boil.

Step 2: Turn off the heat. Add the lemon juice and stir for 1 minute. The milk should begin to curdle. If it doesn’t, turn the heat back on and bring the milk to a gentle boil until the solids separate.

Step 3: Set a strainer or colander over a deep bowl and line it with 2 layers of cheesecloth.

Step 4: Ladle in about half of the curdled milk, then pour in the rest. Leave it until the liquid drains away; this may take 5 to 10 minutes.

Step 5: Discard the whey in the bowl. Bundle the paneer in the cheesecloth and briefly rinse it under cold running water to remove the lemon flavor and cool it for easier handling.

Step 6: Twist the cheesecloth and squeeze the bundle to remove excess water, but don’t squeeze so hard that the paneer comes through the cloth. Stop when liquid no longer comes out. The paneer will still be soft.

Step 7: Keep the paneer wrapped in the cheesecloth and shape it into a disc about 2 cm / ¾ inch thick. Set it in a strainer or colander over a bowl. Top with a small plate and 2 cans weighing 400 g / 14 oz each, or a similar weight.

Step 8: Refrigerate for 4 hours, until the paneer firms up and the remaining liquid drains away.

Step 9: Remove the paneer from the fridge and carefully unwrap it. A dent in the middle is normal; it forms as the liquid drains away.

Step 10: The paneer is ready to use. Cut it now for a recipe, or keep the block whole and cut it when needed.

Step 11: Store the paneer in the fridge for up to 2 weeks, or freeze it for up to 3 months.