I have a few tools that I like to use to make my life easier when it comes to cooking.My 6qt Instant Pot duo, my yogurt strainer and my tofu press are, for me, critical to making great paneer.
A great paneer recipe starts with WHOLE Milk. You need the proteins to make cheese, and anything less than whole milk will not make sufficient quantities of Paneer to make it worth while.
Paneer is an easy peasy thing to make.
Pour 1 gallon of whole milk (I use an organic milk) into your Instant Pot.
Add 1/4 cup white distilled vinegar .
Program your pot to 4 minutes manual. NPR.(Natural pressure release)
-If you QR (Quick release) your pressure, you can clog your spout with paneer, making it hard to clean, and hard to open, so do wait.
When it's done, remove the lid, use a scoop to remove all the curd (paneer) from the whey left in the pot.
Dump the curd into a cheese/ yogurt strainer. Mine sits on top of a bowl.
Many people let it sit hours to overnight. I do not. I drain as much as I can and then put it into my Tofu press.
Once in the Tofu press, I keep pressing it, draining off liquid as I go. After a few hours, I put the press filled with Paneer into the fridge and keep overnight. The next day, I either use, or cube and freeze for later.
*Note* if you find that adding the vinegar to the milk before you cook the milk makes too much of a mess of your pot, you can add it in after you NPR 10 mins. Simply add the same quantity of vinegar into the pot while the milk is super hot, and catch the curd as it forms. You may have to stir a bit.
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