About this recipe:This easy, essential recipe for paneer will give true Indian authenticity to all your dishes.
1L (1¾ pints) full fat milk
1 tablespoon natural yoghurt
1 teaspoon salt
1 teaspoon sugar
1 tablespoon fresh lemon juice
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Method Prep:2hr › Cook:20min › Ready in:2hr20min
Combine the milk, yoghurt, salt and sugar in a saucepan. Heat over medium heat, stirring occasionally with a whisk. As the milk is just about to boil (it will bubble at the edges), stir in the lemon juice.
Remove from the heat and pour into a sieve lined with a muslin cloth. Lift the muslin by the four corners and tie them together. Hang the cheese in the muslin over the sink to drain. It will take 30 minutes to 1 hour. Once drained, place the cheese, still in the cloth, into a bowl and refrigerate until ready to use.
If later you want to cut the paneer into firm fingers, use a spoon to press the paneer into the shape of the bowl before refrigerating.