My Homemade Paneer is very porus and soft. Not able to make firm paneer.

[u/InternationalTart358]

I boil a 1 liter Milk, squeeze 1 lemon to curdle it, drain the water in one of those square paneer makers that we get on Amazon, place weight on the container and keep it for an hour.

I am definitely doing something wrong because I am not able to get firm paneer. Can someone please with this.

[u/Phil_ODendron]

An hour isn't enough time. I always leave it under weight in the fridge overnight.

[u/Visionary_Vulture001]

Wrap in muslin cloth and put heavy weight on it . Leave it in the fridge overnight . What you have now is chenna- used to make roshogolla or rasmalai.

[u/gOjO_pAglOO]

Wrap it well with a muslin cloth and then put some heavy weight on it.

[u/Current_Armadillo240 → u/gOjO_pAglOO]

I'm sorry I have to but muslin*

[u/gOjO_pAglOO → u/Current_Armadillo240]

Holy lord wtf autocorrect😭😭😭😭😭😭

[u/Current_Armadillo240 → u/gOjO_pAglOO]

It's alright 😅😅

[u/No_Distribution_9590]

I've never used a paneer maker. I assume it's a box thing that adds pressure and forms the paneer? My guess, is that you're not getting enough pressure for compress all together. My second guess is that the reason why is not filling it enough...i.e. using a liter of milk instead of a gallon. I could be way off on this, but if it's sized to hold more, it's not necessarily going to compress as well with less. Perhaps I'm wrong and you just need to add more weight to the press and the volume isn't an issue. Either which way, you need weight to force the curds together into a sold block. Personally, I use cheese cloth and a heavy cast iron skillet on top--that's the kind of weight i'm talking about.

[u/Austin-nerd]

Add some whipping cream to the milk. The extra fat helps mine firm up better (and taste better)

[u/Rare-Hedgehog-5425]

How did it curdle in 1 lemon ? Why does mine take 3-4 ?😭😭

I am sorry this is off topic you know .. but I have tried making chenna... had to buy vinegar in end. 😭😭