I haven’t attempted making paneer at home in a very long time. I believe the last time I did we were drinking 2% milk and it just didn’t turn out so great. It wasn’t nearly enough for the amount of milk I had used and more so, it came out very crumbly which I found difficult to use for any punjabi shaak except a bhurji type. Fortunately, this time we had some yummy whole organic milk about to expire (maybe it was a few days past – oops) which I used for our homemade paneer. Making Paneer at home is so easy it just takes a little bit of trial & error and patience.
This is a technique collected from a few recipes I looked up online. I loved how beautifully it molded, kept shape and yet was soft enough to eat.