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Ingredients:
- 4 liters (1 gallon) whole milk (full-fat milk is recommended for best results)
- 1/4 cup lemon juice or 2-4 tablespoons of white vinegar (or any other suitable acid like citric acid or yogurt)
- Ice water (enough to cool the paneer)
Equipment:
- Large, heavy-bottomed pot
- Slotted spoon or sieve
- Muslin cloth (cheesecloth) – large enough to hold all the curd
- Paneer mold or a flat, heavy object (like a plate or a small pan filled with water)
- Bowl
- Thermometer (optional, but helpful)
Instructions:
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Boiling the Milk: Pour the milk into the large, heavy-bottomed pot. Heat the milk over medium-high heat, stirring occasionally to prevent it from sticking to the bottom and scorching. Bring the milk to a rolling boil. A rolling boil means the milk is actively bubbling even when you stir it.
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Curdling the Milk: Once the milk reaches a rolling boil, reduce the heat to low or medium-low. Add the lemon juice (or vinegar, citric acid solution, or yogurt) gradually, a tablespoon at a time. Stir gently after each addition. The milk will begin to curdle and separate into solid curds and a yellowish whey. Continue adding the acid until the whey becomes clear or pale yellow. If the whey remains milky even after using the full amount of acid, add a little more, one teaspoon at a time, until the separation is complete. Be careful not to add too much acid, as it can make the paneer hard.
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Separating the Curds and Whey: Line a colander or sieve with the muslin cloth. Place the colander over a large bowl to collect the whey. Carefully pour the curdled milk (curds and whey) into the muslin-lined colander.
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Rinsing the Curds: Gather the edges of the muslin cloth and gently rinse the curds under cold running water. This removes any residual acid and stops the cooking process. Rinse thoroughly for a few minutes. This step is crucial to prevent the paneer from tasting sour.
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Squeezing Out Excess Water: Gather the edges of the muslin cloth tightly to form a bundle. Gently squeeze out as much excess water as possible from the curds. Twist the cloth to help remove the water.
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Shaping the Paneer (Using a Mold): If using a paneer mold, place the muslin-wrapped paneer inside the mold. Fold the muslin neatly over the top of the curds. Place a heavy object (plate or small pan filled with water) on top of the paneer mold to press the paneer and remove more water.
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Shaping the Paneer (Without a Mold): If not using a mold, place the muslin-wrapped paneer on a flat surface (like a cutting board or plate). Place a flat plate directly on top of the muslin bundle, and then place a heavy object (like a stack of books or a heavy pan filled with water) on top of the plate to press the paneer.
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Pressing the Paneer: Press the paneer for at least 2-3 hours, or preferably longer (4-6 hours or even overnight) in the refrigerator. The longer it is pressed, the firmer the paneer will become. The weight will press out the remaining water and give the paneer its characteristic shape and texture.
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Chilling the Paneer: After pressing, remove the weight and the muslin cloth. Cut the paneer into desired shapes (cubes or slices). Submerge the paneer in ice water for about 30 minutes. This helps to firm it up further and prevents it from drying out.
- Storing the Paneer: Remove the paneer from the ice water and store it in an airtight container in the refrigerator. Freshly made paneer can be stored in the refrigerator for 3-4 days. You can also freeze the paneer for longer storage. Wrap the paneer tightly in plastic wrap and then place it in a freezer bag. Frozen paneer may become slightly crumbly after thawing, but it is still suitable for cooking.
Tips and Variations:
- Milk Type: Always use whole milk (full-fat milk) for the best texture and yield. Avoid using ultra-pasteurized milk, as it may not curdle well.
- Acid Type: Lemon juice, white vinegar, citric acid, or yogurt can be used to curdle the milk. Adjust the amount of acid depending on its strength and the milk’s fat content.
- Whey: Don’t discard the whey! It’s rich in nutrients and can be used for making roti dough, soups, or as a plant fertilizer.
- Texture: Adjust the pressing time to achieve the desired texture. Less pressing will result in softer paneer, while longer pressing will result in firmer paneer.
- Flavor: Some people add a pinch of salt to the milk or to the curds during rinsing for added flavor.
- Citric Acid: If using citric acid, dissolve 1-2 teaspoons of citric acid in 1/4 cup of water before adding it to the milk.
- Troubleshooting: If the milk doesn’t curdle properly, try adding a little more acid, one teaspoon at a time. Also, ensure that the milk is at a rolling boil before adding the acid.
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