How to make paneer cheese in 6 easy steps

Milky and dense, paneer cheese is a fresh, un-aged cheese that is surprisingly easy to make at home. Here’s how to do it in our step-by-step guide from culinary writer Mabou Herkies.

how to make paneer cheese at home

Paneer cheese is popular in India and much of South Asia, where it is often cooked from scratch, topped with spices and added to all kinds of delicious curries. And there is a reason for that; Compare homemade paneer to store-bought paneer and you’ll find that the former is fresher, milder, and much, much tastier. And this is surprisingly easy to do. You will need whole milk, lemon and cheesecloth, and one to two hours for it to set. This is it.

First things first. What is paneer cheese?
Paneer is a fresh, soft and dense cheese that does not melt, so it stands up to the intense Indian-style spices. It provides volume and protein for vegetable curries, or paired with spinach in a creamy classic curry house, saag panir, or skewered for a meaty veggie kebab. You can also soften the cheese by pressing it in less time – about 30 minutes.

Paneer is made by adding acid – in this case lemon juice – to hot milk, causing the curd (milk solids) and whey (liquid particles) in the milk to separate. Curd is what will eventually become cheese when dried and squeezed out.

It is important to remember to use whole milk, as the high fat content is what allows the curd to separate from the whey. You should also find cheesecloth at any grocery or dry goods store, but if not, you can use a quality handkerchief or coffee filter.

6 easy steps to homemade paneer cheese
Step 1
Heat 1.5 liters whole milk in a saucepan over medium heat until it boils and small bubbles appear on the surface, stirring occasionally.

Step 2
Remove from heat and slowly pour in 4 tablespoons of lemon juice (about 1 lemon), stirring continuously. Let it brew for 10 minutes to separate the curd from the whey.

Step 3
how to make paneer cheese at home

Line the strainer with cheesecloth and place in a bowl. Pour the mixture gently through a sieve so that the curd collects on the cheesecloth and the whey drains into the bowl.

Step 4
how to make paneer cheese at home

Gather up the cheesecloth and squeeze out excess whey – if it’s too hot, you might need kitchen gloves!

Step 5
how to make paneer cheese at home

Open it again, sprinkle with ¼ teaspoon salt and stir gently. Roll up the package in a nice, neat package.

how to make paneer cheese at home

Transfer to a plate or sieve if you think you still need to drain, then cover with a plate and cover with a heavy load – a couple of cans will do. Place in the refrigerator for about 1 hour – 1 hour 30 minutes to set the cheese, or about 30 minutes if the cheese is softer.

Step 6
And finally, paneer cheese! Use immediately or store in the refrigerator for up to 2-3 days.

You May Also Like

About the Author: admin

Leave a Reply

Your email address will not be published. Required fields are marked *