- 2 liters milk
- 3-4 Tbsp white vinegar or lemon juice
- 3/4 tsp cumin powder
- 3/4 tsp dried parsley
- Salt to taste, about 1/2 tsp
- Add whole milk to a heavy bottom pot. Stir and bring it to a boil over medium-high heat.
- Once it boils, turn off the heat and start adding vinegar (or lemon juice) to it 1 tbsp. at a time until it begins to curdle and the whey separates completely.
- Add some ice-cold water at this point to stop further cooking. This will ensure soft paneer.
- Drain the curdled milk using a strainer lined with muslin cloth and wash the fresh paneer using water to remove the vinegar taste.
- Bring the ends of the muslin cloth together and gently squeeze water from the paneer.
- Now open the muslin cloth again and add seasonings to it. Mix it well with your hands or using a spatula, then again bring the end of the muslin cloth together and twist and tie it on one side.
- Place it on a flat surface and then press it with a heavy object like cast iron pan, mortar-pestle etc. Don’t place the weight directly on the paneer, place a plate first and then place the heavy object on top.
- Let it set for around 4 hours or overnight. Then cut into cubes. You can eat it as is or sauté it in oil. It tastes best when fresh, but it can also be stored in the refrigerator for 2 days.Recipe makes around 275 grams paneer.For turmeric version, use 3/4 tsp. turmeric, 1/2 tsp. black pepper (optional). For everything bagel version, use 2 tsp. everything bagel seasoning.