Paneer is Indian cottage cheese and is used to make a variety of appetizers, curries, and desserts. It can be easily made at home in an electric pressure cooker like Instant Pot or on the stovetop. Check out how to make paneer and store it for long.
Pour milk into the Instant Pot liner and close the lid.
Select the "Yogurt" cycle till it shows "Boil".
Once the milk is boiled, the Instant Pot will show "Yogurt". Press "Cancel".
Add and stir vinegar into the milk and let it stand for 5-10 minutes. The whey and milk solids will get separated.
With the help of a strainer, filter out the whey, and milk solids will remain in the strainer.
Rinse the milk solids thoroughly under cold running water until all sourness of the vinegar is gone.
Press the paneer using a spoon to squeeze out all excess water until it is firm.
Additionally, wrap the paneer in cheesecloth and apply some weight for 1-2 hours to squeeze out excess water and make it firm.
Paneer is ready. Chill it in the fridge for a few hours before using it.
Paneer on stovetop
In a large heavy bottom pot, pour the milk and boil it on medium-high heat.
Once the milk comes to a boil, turn off the heat.
Add and stir vinegar into the milk and let it stand for 5-10 minutes. The whey and milk solids will get separated.
With the help of a strainer, filter out the whey, and milk solids will remain in the strainer.
Rinse the milk solids thoroughly under cold running water until all sourness of the vinegar is gone.
Press the paneer using a spoon to squeeze out all excess water until it is firm.
Additionally, wrap the paneer in cheesecloth and apply some weight for 1-2 hours to squeeze out excess water and make it firm.
Paneer is ready. Chill it in the fridge for a few hours before using it.
Notes
Taste the paneer after rinsing with water to ensure all sourness from the vinegar is gone.
If there is excess water after squeezing, cover the paneer with cheesecloth and put some weight on it. Let it rest for about an hour or two to drain out any excess water.