- 500ml milk
- 1/2 cup thick curd
- Heat the milk in a vessel and when it starts boiling, add curd to it. Stir the milk frequently on medium low flame.
- When the whey separates, remove from the heat and keep aside. Drain the whey with the help of a cotton cloth.
- Drain the water completely from paneer and keep on a plate. Cover the paneer with a cotton cloth and press with another plate. Keep heavy weight over it. Keep it under weight for 3-4 hrs.
- Paneer is ready and you can keep it refrigerated. Use when needed. It can come upto maximum of 2-3 days. If kept in freezer, it can last upto one week.