Preparation Time 5 Minutes

Cooking Time 15 Minutes

Resting Time 1 Hour

Total Time 1 Hour and 20 Minutes

Serve 4

Name of Author: Asmi Kadam

Ingredients:

• 1 Liter Full fat milk
• ½ or 1 whole Lemon Juice: 4 Teaspoon Lemon juice or 3 Teaspoon Vinegar
• 2 glass cold water
• 1 Cotton cloth or muslin
• 1 Big Pot

Method:

For boiling the milk, take one big pot and add 1 liter full fat milk.

Keep the pot on a gas in a medium flame.

Allow to boil the milk on a slow or medium flame.

Once milk started boiling, stir it. You may checked in between, and stir it to does not burn the milk on the bottom of the pot.

Allow to boil for at least 7 to 10 minutes. On the other side place the cotton cloth or muslin on the large pot. 

Once milk boiling, you can switch off the flame. Now add one teaspoon lemon juice in the milk. Stir it slowly. Then, add 2 teaspoon lemon juice and stir it. The milk will begin to curdle.

Sometimes milk can curdle in 4 teaspoon of lemon juice but, sometimes it takes more.

Stir it continuously, till milk completely curdle.

Once milk curdle completely, pour this mixture on the cotton cloth.

Be careful at this stage. You can take someone’s help to hold the pot.

Now hold the cloths from all the sides. Gathered the edges of the cloth. Now pour the water on the paneer. Allow to water come out from the paneer.

Now tightly knot the cloth and keep this paneer to set in a room temperature.

Keep some heavy utensil on this for setting the paneer in a proper shape. I used mortar here.

Keep this for at least 1 hour in a room temperature. After 1 hour, remove the weight and open the cloth and you can see the nice, white and soft paneer is ready.

You can use this fresh and homemade paneer to make any Indian curry or sandwiches, or cutlets or a salad.

Thank you.

Enjoy.

Have a wonderful day.