In this post I am going to teach you How to make Paneer. You can purchase paneer from the store but it is so quick and easy to make so I prefer to make my own.
What is Paneer
It is an Indian homemade cheese that is used in Indian cuisine. Over the years it has become really popular and there’s so many great dishes that you can cook using this indian cheese.
Paneer is very similar to Ricotta Cheese.
You have to use full-cream milk as the milk needs to have enough fat to separate into the curds. Paneer has a very mild milky flavour and it is a firm cheese with a crumbly texture.
For this recipe I just used milk and some lemon juice, you can use vinegar too.
How to make Paneer
I know some of you may think Paneer is difficult to make. I think just the fact that it is a cheese makes it seem like a tedious task. I promise it is one of the easiest things to make and it’s feels like such an accomplishment when it’s made. And yet it takes absolutely no effort.
It is a simple process where you heat up your milk. Just before it reaches boiling point, you will see little bubbles starting to form, you start adding lemon juice. The lemon juice allows the milk to curdle.
You will then see a separation of the curds and whey. The whey will be a clear, almost lemon like colour water. The curds are then drained in a cheese cloth. You press something heavy, for a few minutes, onto the cheese so the excess liquid is removed. Cut and use as desired.
Variations for Paneer
I have posted another recipe previously where I added some herbs and spice to my paneer. You can even add some chilli flakes, garlic and dried herbs if you wish. I think it’s a great idea if you want a more flavoured cheese. I had no time to go fancy with this Paneer.
I have a million unfinished DIY projects around our home since moving so I thought now is a good time to finish those. I am trying to cook and bake in between my DIY projects. So much to do and so little time.
The quantity of lemon juice may also differ. Sometimes I use more or less, I don’t know whether it’s because my lemons are sometimes not acidic enough. So you may need more lemon juice than I suggested.
Some recipes also add some yogurt to get a softer texture but I prefer mine this way.
I hope this recipe shows you exactly How to make Paneer and you enjoy the process. If you do try my recipe please drop a comment and a sta rating, it is always appreciated.
Recipes using Paneer:
How to make Paneer - Indian Cheese
- 2 litres/8 cups full cream milk
- 6-8 tbsp lemon juice
- Pour the milk into a large pot and bring to a gentle boil on low to medium heat.
- Keep a close eye on the milk as it can burn or spill over.
- Just as the milk reaches boiling point reduce the heat and add the lemon juice and stir until you see the milk splitting. Start with 4 tablespoons of lemon juice and add more if required.
- Remove from the heat as soon as you see the curds and whey separating.
- Line a sieve with a cheese or muslin cloth and strain the paneer into this.
- Once all the liquid has been drained, squeeze the paneer and shape it into a neat block.
- Place something heavy on top of the paneer. It should take about 10 minutes until all the liquid is drained.
- Cut into little cubes. Makes about 2 cups of cubed cheese. You can use it immediately or store it in the freezer for later use.
- You can use vinegar instead of lemon juice
- When stirring you will see the curd separating from the whey, the liquid will be a clear, yellowish colour
- If you do not have a cheese cloth or muslin cloth a clean kitchen towel will work