• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 1l milk
  • 2 tbsp lemon juice
  • 1 3/4 cups cold water


  1. Put milk into a deep and heavy-bottomed pan and bring to the boil over high heat, stirring occasionally. Remove pan from heat and add the lemon juice and water while the milk is still hot; stirring vigorously until the milk starts to curdle.
  2. Strain curdled milk through muslin or cheesecloth-lined sieve until all the whey has drained off.
  3. Gather the corners of the muslin and tie together; gently squeeze to extract as much moisture as possible then hang muslin wrapped cheese for about an hour. Press the cheese under a heavy weight for about an hour or until cheese is firm. Discard the muslin cloth and cut paneer into cubes or desired shapes.

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