Paneer

VegetarianOrigin PunjabPrep 30 minutes, plus standing timeMakes about 750g / 26oz

A fresh, mild Indian cheese with a firm yet tender texture and a delicate, creamy taste.

Ingredients

2069 g2 l

dairy

31 g2 tablespoons

souring agent

Pour 2069 g milk into a large pot and warm it over medium heat until it comes to a full boil.
Stir in 30.6 g lemon juice to curdle the milk, heating until the solids separate clearly from the liquid whey.
Line a colander with a clean piece of muslin and pour the mixture through to collect all the curds.
Bring the corners of the fabric together and tie them into a bundle, then suspend the pouch over a bowl without squeezing so the remaining liquid drips out completely.
Set the wrapped curds into the sink or onto a flat draining tray, place a heavy weight on top, and leave pressed for 2 to 3 hours until firm enough to slice into pieces.

Milk

Whole milk
Use equal weight; provides the standard rich dairy fat and body expected in creamy Indian bases.
Single cream
Dilute 3 parts cream with 1 part water to match the weight; yields a richer, glossier gravy that resists curdling.
Plain yogurt
Whisk thoroughly and use equal weight; adds extra body and a mild pleasant acidity, best added off the heat.

Lemon juice

Lime juice
Use equal volume or weight; delivers almost identical sharp acidity with a faintly more aromatic, bitter-edged profile.
Dried mango powder
Use 25% of the weight (about 1 g amchoor for 4 g juice); provides clean fruity tartness without thinning the sauce.
White vinegar
Use 75% of the volume; gives direct sourness without any citrus floral fragrance.