Paneer 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 Paneer. You can purchase paneer from the store but it is so quick and easy to make so I prefer to make my own.
You have to use full-cream milk to make Paneer 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 Paneer Recipe I just used milk and some lemon juice. You can also add yogurt to get a much softer texture. I made these to freeze for later use so I preferred the firm texture. I think if you are cooking it immediately it’s ok to go with a softer texture.
I have posted another recipe previously where I added some herbs and spice to my paneer. I think it’s a great idea if you want a more flavoured paneer. 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.
Soon we are going to be abstaining from meat for a few weeks so you will be seeing a lot more vegetarian recipes on my blog. I will try not to just create salads and steamed veggies….hahaha!
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. 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.
Paneer: Homemade 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 6 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.