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  • Writer's pictureCheyenne

Homemade Paneer


4 cups whole milk

1 cup heavy cream

2 tbsp lime juice or vinegar





  1. Add milk to a pot and bring to a boil over medium heat. Be sure to stir occasionally so that the milk does not scorch on the bottom of the pot

  2. As soon as milk begins to boil, turn the heat off and add lemon juice or vinegar

  3. Stir mixture gently until you start to see curds forming

  4. Set pot aside and let sit for 15 minutes while the curds and whew continue to separate. Do not mix it during this time

  5. After 15 minutes you should see a nice amount of curds. If you do not, mix in another tbsp of lime or vinegar and set aside a few more minutes

  6. Set a colander or steam pan over a bowl and lay a cheesecloth on top. Pour the mixture into the colander so that they whey falls into the bowl below

  7. Rinse the curds with cold water to stop them from cooking and to help remove the taste of the lime of vinegar

  8. Once all that water has drained, fold cheesecloth over the curds for a rough square shape, and place something heavy over the top. A pot filled with water works great

  9. Allow curds to sit like this for about 45 minutes, or until all the whew has drained out and you are left with a nice, solid block of paneer

  10. Place paneer into refrigerator to further firm up before cooking

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