Fresh Milk Collection 🐄🥛
Start with pure, fresh cow’s or buffalo milk. Full-fat milk gives soft and creamy paneer.
Boiling the Milk 🔥
Bring the milk to a boil in a heavy-bottomed pan while stirring continuously to avoid burning.
Curdling the Milk 🍋
Remove from heat and add a natural acidic agent like lemon juice, vinegar, or citric acid gradually while stirring gently. The milk will start to curdle, separating into curds and whey.
Straining the Curds 🥄
Pour the curdled mixture into a muslin cloth or fine strainer. The whey will drain out, leaving soft curds in the cloth.
Pressing the Paneer 🪵
Gather the cloth and press the curds under a weight for 30–60 minutes to form a firm block of paneer. The longer you press, the firmer the paneer becomes.
Final Paneer ✨
Unwrap the cloth to reveal fresh, homemade paneer. It can now be cut into cubes or used as needed in cooking.