Learn how to make a delicious homemade paneer with a unique twist, perfect for adding to your favorite Indian dishes.
Heat the milk in a large pot over medium heat until it begins to boil.
Stir occasionally to prevent the milk from scorching at the bottom.
Add the lemon juice and vinegar to the boiling milk and stir gently.
You should see the milk curdling immediately; if not, add a bit more lemon juice.
Add the yogurt to the curdled milk and stir to enhance the creaminess.
This step is optional but adds a rich texture to the paneer.
Strain the curds using a cheesecloth-lined sieve over a bowl.
Save the whey for other recipes like soups or bread.
Press the curds into a flat shape using a board and paper towels to remove excess moisture.
Apply even pressure to ensure the paneer sets uniformly.
Cut the paneer into cubes or desired shapes and use as needed.
Paneer can be used fresh or fried for a golden crust.
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