Homemade Paneer with Vegetarian Rennet

A rennet-set fresh cheese pressed in the Nourishme Organics bamboo tofu & cheese press — a milder, silkier alternative to traditional lemon-set paneer, with a texture closer to a firm queso blanco or halloumi-style paneer.

INGREDIENTS

• 2 liters full-cream milk (not UHC/UHT, ideally not ultra-homogenised)
• 0.3 teaspoons vegetarian rennet (liquid or tablet, diluted per packet instructions)
• 30 milliliters cool non-chlorinated water (for diluting the rennet)
• 1 teaspoons fine sea salt (optional, to taste)

STEPS
1. Warm the milk: Pour the 2 liters full-cream milk (not UHC/UHT, ideally not ultra-homogenised) into a heavy-based pot and warm gently over medium-low heat, stirring often, until it reaches 32-35°C — just above body temperature. Use a thermometer if you have one; the milk should feel barely warm, not hot.

2. Dilute and add the rennet: Stir 0.3 teaspoons vegetarian rennet (liquid or tablet, diluted per packet instructions) into 30 milliliters cool non-chlorinated water (for diluting the rennet). Remove the pot from the heat, stir the milk in one direction for a few seconds to get it moving gently, then pour in the diluted rennet while stirring for about 20-30 seconds. Stop stirring immediately after.

3. Let it set: Cover the pot and leave it undisturbed somewhere warm (around 30-32°C) until it sets into a custard-like curd with a clean break — it should look like wobbly yoghurt and a knife drawn through it should leave a clean line with clear whey pooling in the gap.

4. Cut the curd: Using a long knife, cut the set curd into a grid of roughly 2cm cubes, cutting all the way to the bottom of the pot. Let it rest for 5 minutes so the cubes firm up and release more whey.

5. Warm gently to firm the curds: Place the pot back over very low heat and warm slowly to about 40°C, gently stirring with a spatula in slow figure-eight motions so the curds don't break apart. This firms the curd and helps it hold together in the press.

6. Drain in the press: Line your Bamboo Tofu & Cheese Press with a piece of muslin or cheesecloth. Ladle the curds and whey into the lined press (reserve the whey for stock, dough, or smoothies if you like). Fold the cloth over the top.

7. Press the paneer: Fit the lid of the bamboo press and apply gentle, even pressure — a light weight (like a jar of water) on top works well. Press for 30-45 minutes for a soft, sliceable paneer, or up to 2 hours for a firmer block that holds its shape well when pan-fried or cubed for curries.

8. Salt, chill and un-mould: If using 1 teaspoons fine sea salt (optional, to taste), sprinkle it over the surface before pressing, or knead it in gently once un-moulded. Once pressed, transfer the paneer (still wrapped) to the fridge for 30-60 minutes to firm up fully, then unwrap. Slice, cube, or crumble as needed.

NOTES

Rennet-set paneer behaves differently to the classic acid-curdled version: it's more delicate straight out of the pot but firms up beautifully once pressed and chilled, and holds its shape well when fried or simmered in curries. Whole, non-homogenised milk (or even raw/vat-pasteurised milk if you can source it) gives the best yield and texture — heavily homogenised supermarket milk can give a softer, more crumbly curd. Don't skip the chill step; it's what makes the paneer firm enough to cube cleanly. Store pressed paneer in the fridge, submerged in water or whey, for up to 4-5 days, changing the water daily.

Classic Indian-Style Paneer (Acid-Set)

Classic Indian-style acid-set paneer — tangier and more open-textured than the rennet version, made by curdling hot milk with lemon juice or vinegar, then pressing in the Nourishme Organics bamboo tofu & cheese press.

INGREDIENTS
• 2 liters full-cream milk
• 3 tablespoons lemon juice or white vinegar, freshly strained
• 60 milliliters warm water (to dilute the acid)
• 0.5 teaspoons fine sea salt (optional, to taste)

STEPS
1. Bring milk to the boil: Pour the 2 liters full-cream milk into a heavy-based pot and bring to a full rolling boil over medium-high heat, stirring occasionally so it doesn't catch on the bottom.

2. Curdle with acid: Mix 3 tablespoons lemon juice or white vinegar, freshly strained with 60 milliliters warm water (to dilute the acid). Once the milk is at a full boil, turn the heat down to low and slowly pour in the diluted acid while gently stirring. Within 30-60 seconds you should see distinct curds separating from a clear, yellowish-green whey.

3. Rest to fully separate: If the whey still looks cloudy or milky, add another splash of lemon juice or vinegar and stir gently. Once curds and whey are clearly separated, turn off the heat and let it sit undisturbed for 5 minutes.

4. Drain and rinse: Line your Bamboo Tofu & Cheese Press (or a colander) with muslin or cheesecloth set over a bowl. Pour the curds and whey through, letting the whey drain off (reserve it for dough, dal, or stock). Gather the cloth and rinse the curds briefly under cold running water to wash off the sour taste and stop the cooking.

5. Shape and salt: Gently squeeze out excess water, then twist the cloth to shape the curds into a rough disc. If using 0.5 teaspoons fine sea salt (optional, to taste), sprinkle it over the curds now and fold it through gently.

6. Load the press: Transfer the wrapped curds into the bamboo press, fit the lid, and apply firm, even pressure — a heavier weight than the rennet version (a couple of full jars or a heavy pan) helps here, since acid curds hold together more loosely at first.

7. Press: Press for 30 minutes for a soft, crumbly paneer good for saag paneer, or up to 1.5-2 hours for a firm block that holds its shape for cubing and pan-frying.
8. Ice-bath to firm up: Still wrapped, drop the pressed block into a bowl of ice water for 10-15 minutes — this firms it up and gives that classic tender, sliceable restaurant texture. Unwrap, pat dry, and refrigerate until ready to use.

NOTES
Acid-set paneer is more forgiving than the rennet version and comes together in under an hour start to finish. Full-cream, non-UHT milk still gives the best yield and a less crumbly curd. If the whey after adding the acid still looks milky rather than clear yellow-green, add another splash of lemon juice or vinegar and wait another minute before straining. Ice-bathing the curds firms the fat and gives that classic tender-but-sliceable restaurant texture rather than a dry, rubbery one. Store pressed paneer in the fridge, submerged in water, for up to 4-5 days, changing the water daily; it also freezes well for a few months once pressed."

 

Frequently Asked Questions

Can I use any type of milk for paneer?
Full-cream milk gives the best yield and texture. Avoid UHT/long-life milk where possible — it's heavily processed and often curdles poorly, giving a softer, more crumbly result. Standard full-cream pasteurised milk from the fridge aisle works well.

Why didn't my milk curdle properly?
Usually one of two causes: the milk wasn't hot enough (it needs to be at a full rolling boil before adding the acid), or not enough acid was added. If the whey still looks milky rather than clear yellow-green after a minute, stir in a little more lemon juice or vinegar and wait again.

Can I use vinegar instead of lemon juice?
Yes — white vinegar works just as well and is more consistent in acidity than lemons. Use the same quantity. Lemon juice gives a very slightly sweeter, fresher flavour; vinegar is more neutral.

Why do I need to rinse the curds?
Rinsing under cold water washes off the sour taste from the lemon juice or vinegar so the paneer doesn't taste tangy on its own — it also stops the curds cooking further.

How long should I press the paneer for?
30 minutes gives a soft, crumbly paneer good for dishes like saag paneer. For a firmer block that holds its shape when cubed and pan-fried (e.g. paneer tikka, matar paneer), press for 1.5–2 hours.

Why does the recipe use an ice bath at the end?
It firms the fat quickly, giving that classic tender-but-sliceable texture. Skipping it can leave the paneer a bit soft or uneven.

How long does homemade paneer keep?
Up to 4–5 days in the fridge, submerged in water (change the water daily). It also freezes well for a few months once pressed — thaw in the fridge before use.

Can I make this without a cheese press?
Yes — a colander lined with muslin, weighted down with a plate and a heavy can or jar, works as a substitute. A dedicated press like the bamboo tofu & cheese press just gives more even, consistent pressure.

What can I do with the leftover whey?
Don't tip it out — it's great in bread dough, dal, soups, or blended into smoothies. It's mildly tangy and adds protein.

Is this the same as tofu-making?
The technique is similar (curdling a liquid, then pressing), which is why the bamboo tofu & cheese press works for both — but paneer is made from dairy milk and rennet or acid, while tofu is made from soy milk and a mineral coagulant like nigari.