Homemade Soft Paneer

Nutrition values are AI-estimated based on ingredients.

• 2 teaspoons water
• 1 liter milk
• 2 tablespoons vinegar
• 2 teaspoons water (for diluting vinegar)

1. 1Pour 2 teaspoons of water into a small steel saucepan, then add 1 liter of milk.
2. 2Heat the milk on a stovetop until it comes to a full boil, indicated by a frothy, bubbly surface.
3. 3Slowly pour a mixture of 2 tablespoons of vinegar diluted with 2 teaspoons of water into the boiling milk while continuously stirring.
4. 4Once the milk curdles, separating into white curds and greenish-yellow whey, pour the entire mixture into a colander lined with a clean white muslin or cheesecloth to drain the whey.
5. 5Rinse the curds thoroughly under cold running water while still in the cheesecloth to wash away any residual vinegar taste and to cool them down.
6. 6Gather the cheesecloth and gently squeeze to remove excess water from the paneer, taking care not to squeeze too much for extra softness.
7. 7Place the squeezed paneer, still enclosed in the cloth, on a flat plate, invert another plate on top, and place a heavy object on it to press and shape it into a compact block.
8. 8Leave the paneer to press for 15 minutes at room temperature.
9. 9Refrigerate the pressed paneer for an additional 30 minutes to firm it up.
10. 10Remove the firmed paneer from the cloth and cut it into neat, uniform cubes.
11. 11Store the prepared paneer in a clear glass airtight container filled with water in the refrigerator to keep it fresh.

These instructions are our analysis of the original video. Watch on YouTube →