How to make Paneer from milk
To make fresh, soft paneer, bring a pot of full-fat milk to a boil while stirring to prevent it from sticking. Once boiling, remove the milk from the heat and slowly stir in an acidic agent like lemon juice, white vinegar, or plain yogurt. As the milk curdles, it will separate into milky white solids (curds) and a clear, greenish liquid (whey). Do not overcook the curds, as this can make the paneer hard. Next, line a colander with a cheesecloth or muslin cloth and strain the curdled milk, allowing the whey to drain away. Gather the cloth edges and rinse the curds with cold water to wash away any residual sourness. Finally, tie the cloth securely around the curds, place a heavy weight on top, and press for 30–60 minutes until a firm block of paneer has formed. Your homemade paneer is then ready to be cut and used.
Paneer offers a wide range of benefits, primarily due to its rich nutritional profile, which includes high-quality protein, calcium, and healthy fats. These qualities make it especially valuable for vegetarians looking to supplement their diet with a complete protein source.
