Paneer

Heat Milk Pour the milk into the pot and heat to 185–194°F (85-90°C) on a stove top or in a sink surrounded by hot water. If using a stove, stir the milk while it heats slowly. Once heated, hold the temperature for 20–30 minutes.

Prepare Citric Acid Add 1 tsp. citric acid to 16 oz. of 170°F (76°C) water.

Add Citric Acid Cool milk down to 170°F (76°C), then slowly add in the citric acid mixture while gently stirring the milk.

Curds Continue stirring the milk until you see a separation of curds and whey (solids and liquid). Stop stirring and let the curds and whey sit undisturbed for 20–30 minutes.

Prepare the Colander While the milk is sitting line the sterilized colander with the butter muslin and place it in a sink, large pot, or within a bowl to catch the whey.

Removing Whey Begin by ladling out the whey into the muslin. Then pour the remaining curd into the muslin. (Removing the whey first allows for better drainage.)

Draining Allow the curds to drain for 30 minutes. Giving a gentle stir helps the whey drain off.

Pressing: Part One Once the curds are well drained, the muslin can be pulled up and tied off. Allow this to drain a few minutes before opening the cloth. You will begin to see much drier curds and the early Paneer that is still quite crumbly.

Pressing: Part Two Retie the muslin, pulling it tightly around the curd mass. Place the tied off ball of curds in the colander and then a plate over the curd mass. Place a pot with about 1–2 gallons of warm water on top of the plate and allow the curd to be pressed for 10–15 minutes. The plate helps disperse the weight more evenly. The amount of weight and time for pressing will depend on how dry and compact you want your final Paneer to be.

Storing Fresh Paneer won’t last long in the fridge, so make sure you use it within a few days. Many people think that because the milk has been heated to such a high temperature that it’s stable for long storage. This is not true. It can be refrigerated for 4–7 days with no salting or 1–2 weeks if lightly salted and packed in an airtight package.