CheeseXML 1.00
Homemade paneer
Ingredients
| Whole milk, not ultra-pasteurized | 1 gal |
| Fresh lemon juice | 0.25 cup |
| Citric acid | 1 tsp |
| Non-iodized cheese salt | 0.25 tsp |
Process
| # | Steps | Plan | Facts |
|---|---|---|---|
| 1 | Heat milk Slowly and gently bring 1 gallon whole milk to 185–194 °F (85–90 °C). Hold 20–30 minutes, then cool to 170 °F (77 °C). | Heat · Milk preparation · Temperature: 88 °C (85–90 °C) · Time: 25 min · Hold: Temperature: 88 °C (85–90 °C); Duration: 25 min | |
| 2 | Cool the milk Cool the vat to the culture temperature after the hold. | Cool · Milk preparation · Temperature: 77 °C · Cool: To: 77 °C | |
| 3 | Add acid If using lemon juice, warm it to around 170 °F and stir into the milk. If using citric acid, dissolve 1 tsp in 2 cups 170 °F water and add. Sit 10–15 minutes until whey is clear; if cloudy, add another tablespoon of lemon juice. | Step code · Coagulation · Temperature: 77 °C · Time: 12 min · Until: Clear whey · Addition: Amount: 0.25 cup · Addition: Amount: 1 tsp; Dilute in: 1 cup | |
| 4 | Drain Pour curds and whey into a colander lined with a double layer of damp cheesecloth. | Drain · Draining · Drain: Draining in a colander | |
| 5 | Press Hang 30 minutes, then press with 8–12 lb (a gallon of water) for 15–20 minutes, longer for a firmer block. | Press · Pressing · Pressing: Mass: 10 lb; Duration: 18 min · Drain: Hanging to drain; Duration: 30 min |
Homemade paneer
Acid-set cheese · Difficulty: 1
Batch scale
Scale factor:
Description
Ashley Adamant's Practical Self Reliance paneer: milk held at 185–194 °F, cooled to 170 °F, set with lemon juice or citric acid, then lightly pressed 15–20 minutes.
Recipe details
- Style
- Acid-set cheese
- Country
- India
- PDO
- No
- Schema version
- 1.00
- Type
- Home recipe
- Vegetarian
- Yes
- Created
- 2026-09-09
- License
- CC-BY-4.0
- Author
- CheeseXML 1.00 reference set
- Units
- US
- Milk
- Cow milk, Pasteurized, Not homogenized
- Milk volume
- 1 gal
- Expected yield
- 1 lb
- Yield ratio
- 0.119826 ratio
- Active time
- 45 min
- Total time
- 1.5 h
- Scale
- For milk volume: 1 gal
Ingredients
- Whole milk, not ultra-pasteurized — 1 gal
Role: Base milk · Kind: Whole milk
- Fresh lemon juice — 0.25 cup
Role: Acid · Kind: Acid Lemon
- Citric acid — 1 tsp
Role: Acid · Kind: Acid Citric
Preparation: Dilute in: 1 cup; Instruction: Dissolve in cool water before adding to the milk.
Substitute for the lemon juice: 1 tsp citric acid in 2 cups 170 °F water.
- Non-iodized cheese salt — 0.25 tsp (Details: Salt: Salting in curd; Iodized: No)
Role: Salt · Kind: Salt
Equipment
- Heavy-bottomed pot
- Dairy thermometer
- Slotted ladle
- Butter muslin / cheesecloth
- Colander
- Slotted spoon
- Hanging bag
- Cheese hoop / mold
- Cheese press
- Follower
Process
Heat milk
Heat · Milk preparation
Slowly and gently bring 1 gallon whole milk to 185–194 °F (85–90 °C). Hold 20–30 minutes, then cool to 170 °F (77 °C).
Temperature: 88 °C (85–90 °C) · Time: 25 min · Hold: Temperature: 88 °C (85–90 °C); Duration: 25 min
Cool the milk
Cool · Milk preparation
Cool the vat to the culture temperature after the hold.
Temperature: 77 °C · Cool: To: 77 °C
Add acid
Step code · Coagulation
If using lemon juice, warm it to around 170 °F and stir into the milk. If using citric acid, dissolve 1 tsp in 2 cups 170 °F water and add. Sit 10–15 minutes until whey is clear; if cloudy, add another tablespoon of lemon juice.
Temperature: 77 °C · Time: 12 min · Until: Clear whey · Addition: Amount: 0.25 cup · Addition: Amount: 1 tsp; Dilute in: 1 cup
Drain
Drain · Draining
Pour curds and whey into a colander lined with a double layer of damp cheesecloth.
Drain: Draining in a colander
Press
Press · Pressing
Hang 30 minutes, then press with 8–12 lb (a gallon of water) for 15–20 minutes, longer for a firmer block.
Pressing: Mass: 10 lb; Duration: 18 min · Drain: Hanging to drain; Duration: 30 min
Storage
Temperature: 4 °C; Shelf life: 5 d
Packaging
No packaging
Allergens
Allergen: Milk
Safety
Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.
Source
Title: How to Make Paneer; Creator: Ashley Adamant / Practical Self Reliance; Year: 2022; URL: https://practicalselfreliance.com/paneer-recipe/
Tags
Tag: For beginners; Tag: Ready the same day; Tag: Acid and heat; Tag: Vegetarian