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Paneer with Spice

Cuisine: Indian


  • 2 litres Full cream milk It must be full cream as it has a high fat content
  • 5-6 tbsp Lemon juice
  • 1 tspn salt
  • 1/2 tspn ground cumin
  • 1 green chilli finely chopped
  • 1 tbsp mint leaves finely chopped
  • 1 tbsp coriander leaves finely chopped
  • muslin or cheese cloth to strain cheese


  • Heat milk on medium heat until bubbles form on top
  • Add 4 tbsp. lemon juice and mix until it starts to curdle. Wait a few seconds and if it doesn't curdle add more lemon juice until the curds and the whey starts separating
  • Line a stainless steel colander with a cheese or muslin cloth
  • Pour the curdled mixture into the cloth and allow all the whey to drain out
  • Add the herbs, chilli, salt and spices. Mix well
  • Bring the ends of the cloth together and squeeze out the excess whey. Wrap it into a neat little bundle and place something heavy on top, I use a heavy pot. Set aside for 30 minutes
  • Cut into cubes. Paneer can be frozen