For the best flavor, use high-quality, fresh whole milk. Avoid ultra-pasteurized milk, as it may not curdle properly. Freshly squeezed lemon juice provides the best flavor. Bottled lemon juice can be used, but the taste may be slightly different. Adjust the amount of lemon juice depending on the milk's fat content and freshness. You may need slightly more or less to achieve proper curdling. Don't discard the whey! It's rich in nutrients and can be used in baking, soups, or smoothies. The pressing time determines the firmness of the paneer. For a softer paneer, reduce the pressing time. For a firmer paneer suitable for grilling, increase the pressing time and weight. If you don't have cheesecloth, a clean, tightly woven cotton kitchen towel can be used as a substitute.
Marcia Weber
Jul 1, 2025I have tried several times and it always works.
Shayna Price
Jun 30, 2025I used the whey to make naan, and it was incredible! Thanks for the tip.
Sandy Hauck
Jun 30, 2025I was a bit nervous about making cheese at home, but this recipe made it seem so approachable. Thanks!
Seth Abshire
Jun 28, 2025This recipe was so easy to follow, and the paneer turned out perfectly! I'll never buy store-bought again.
Robert Harber
Jun 27, 2025The paneer was a little too tart for my liking. Next time, I'll try using slightly less lemon juice.
Emiliano Rodriguez
Jun 27, 2025My family loved the homemade paneer! It was so much fresher and more flavorful than anything we've had before.
Luigi Bahringer
Jun 24, 2025I let the paneer drain overnight and it was perfect for grilling. Great recipe!