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Homemade Paneer

From girlichef:


  • 1 gallon whole milk
  • ½ c. freshly squeezed lemon juice


  1. Place milk in a large, heavy pot and slowly, over low heat, bring it just to the boil.  It will look very thick and creamy.
  2. Turn off the heat.
  3. Stir in  ½ c. lemon juice with a wooden spoon for a few minutes until the curds begin to separate from the whey.
  4. If, by chance, the curds don’t separate, add a bit more lemon juice and continue stirring.
  5. Scoop/pour curds into a colander lined with butter muslin or cheesecloth.  Reserve the whey for another use.
  6. Run cold water over the curds until the water runs clear.  Squeezing a bit.  This step gets rid of most of the lemony taste.
  7. Gather up the sides of the cheese cloth and squeeze gently.  Tie/hang the bag for 3-4 hours at room temperature.
  8. Load it into the TofuXpress.
  9. Refrigerate overnight.
  10. Remove cheese.

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