Homemade paneer is so worth the effort. Here’s how to make it.
Typically in India, buffalo milk is used to make paneer—it has a higher fat content than cow’s milk and a richer flavor. If you can get your hands on whole buffalo milk, then do use it, but you can still get great results using regular cow’s milk. Extra-creamy Jersey milk, which has a higher fat content, will give you a slightly higher yield.
I use lemon juice to split the curds from the whey, as it leaves a slight lemony taste, but you can instead use vinegar, if you prefer. Distilled malt vinegar is a good choice, as it does not leave any after taste.into a heavy-based pot and place it over a medium heat. Bring the milk to a gentle boil, stirring continuously to ensure the milk does not scald on the bottom of the pot.juice of 1 lemonStir.
Once you have pressed them, you can turn the curds out into an airtight container, seal them and keep them in the fridge for up to 3 days. Finally, feel free to jazz up your paneer with a few simple ingredients—add these after you have strained off the curds. For example, you could add crushed cumin seed, finely chopped chile, finely ground coriander seeds, chopped coriander leaves, chopped mint leaves, or chopped fenugreek leaves—among many others.
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