Homemade Paneer Cheese (Only 2 Ingredients!)

Prep: 5 mins

Cook: 30 mins

Difficulty: Easy

Servings: 2 Servings

Paneer is the star ingredient in some of my most favorite Indian dishes — and probably yours too! I often find myself scooping just one more nibble of chewy, milky-tasting paneer from the dish long after I’m officially full. Sure, you can buy this firm cheese at the store to make your own homemade curries, but where’s the fun in that?!

Ingredients

1/2 gallon whole milk, not UHT pasteurized
1/4 cup lemon juice or white vinegar
1/4 to 1/2 teaspoon kosher salt

Instructions

Pour 1/2 gallon whole milk into the saucepan and set over medium heat. Bring the milk to a bare simmer — just below the boil at around 200°F. Stir the milk occasionally, scraping the bottom of the pot to make sure the milk doesn't scald. When ready, the milk will look foamy and steamy.
Depiction of the instructions in Instructions step 1
Remove the milk from heat and stir in 1/4 cup lemon juice or white vinegar. The milk should begin to curdle immediately, but it's ok if it doesn't.
Depiction of the instructions in Instructions step 2
Cover the milk and let stand for 10 minutes to give the acid time to completely separate the curds and whey. At the end of 10 minutes, the curds should be completely separated and the liquid should look yellow and watery. If the milk hasn't separated, try adding another tablespoon of acid. If it still won't separate, check your milk and be sure you are using non-UHT milk; this kind of milk won't separate.
Depiction of the instructions in Instructions step 3
Set a strainer or colander over a mixing bowl and line it with cheesecloth, a nut bag, or other straining cloth. Carefully scoop or pour the curds into the strainer, letting the whey collect in the bowl beneath.
Depiction of the instructions in Instructions step 4
Gather the cheesecloth in your hand and gently squeeze to remove the excess whey.
Depiction of the instructions in Instructions step 5
Open the cheesecloth and sprinkle 1/4 teaspoon kosher salt over the curds. Stir gently and taste. Add more salt if desired.
Depiction of the instructions in Instructions step 6
Transfer the curds (still in the cheesecloth) to a large dinner plate. Shape them into a rough square and then fold the cheesecloth tightly around the curds to form a neat rectangular package. Set a second plate on top of the package and weigh it down. Press for at least 15 minutes or up to 1 hour.
Depiction of the instructions in Instructions step 7
Once pressed, your paneer is finished and ready to use. You can use it immediately or refrigerate for up to two days. Refrigerated paneer will be firmer and less likely to crumble than fresh paneer.
Depiction of the instructions in Instructions step 8