Homemade Paneer in Instant Pot (Indian Cottage Cheese)


Ingredients 8 cups milk (2 litres / 2 quarts) ¼ cup lime juice (or lemon juice) ½ cup water

Set the Instant Pot to saute mode and add water. Once it heats up, cancel the saute mode

Add milk and lime/lemon juice (steps 2,3). Mix it well.

Secure the Instant Pot lid and set it to pressure cook mode (on low pressure) for 3 minutes. Do a natural release of pressure. Once the pin drops, open the lid. The milk curdles and whey seperates.

Carefully pour the curdled milk from the Instant Pot into the muslin cloth. Let it sit for 5-10 minutes to ensure all the whey is drained.

To set the cheese using a paneer press, place the muslin cloth onto the paneer press or tofu press

Carefully remove the muslin cloth and cut the paneer  into the desired shape