Adapted from Saveur.


  • 8 cups milk
  • ¼ cup fresh lemon juice
  • 4 tbsp butter or ghee


Line a colander with 8 layers of cheesecloth or 2 nested reusable nut milk bags and set it in the sink.

Heat the milk in a large stock pot over medium-high heat, stirring often with a wooden spoon to prevent it from scorching on the bottom.

When the milk comes to a full boil, stir in the lemon juice, then lower the heat to medium-low.

Cook without stirring just until large curds form, about 30 seconds.

Remove from the heat and set aside, without disturbing for 2 minutes, then pour the milk mixture into the colander.

Gather and tie the corners of cheesecloth together and gently squeeze out some of the excess liquid. Hang it from a large kitchen spoon suspended over a deep bowl.

Set aside at room temperature until the excess liquid has thoroughly drained from the cheese, about 1½ hours.

Transfer the sack to a plate, untie the cheesecloth, and loosely drape the corners over the cheese. Place a large heavy pot on top of the cheese, then set aside at room temperature to compress for 30 minutes more.

Remove the pot and unwrap the cheese. Cut into ½-inch-by-1-inch pieces. Store in water in the fridge for 1-2 days if needed.

When ready to use in a sauce recipe, heat the butter over medium in a 12-inch nonstick skillet. Working in batches, add the paneer and fry until golden brown, about 6 minutes. Using a slotted spoon, transfer the cheese to a plate and set aside.

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