Paneer is a homemade Indian cheese.

Votes: 3

How to Make Paneer – Homemade Indian Cheese

Time: 45 min.

Paneer cheese is very easy to make at home, and my recipe is quick, easy, and delicious. I also think homemade cheese has a more curdy texture than store-bought pressed cheese. But if you buy paneer cheese at the supermarket, you'll have more time to prepare a variety of Indian dishes: palak paneer – cheese with spinach, matar paneer - Indian cheese with green peas in tomato sauce, sabji with paneer - Indian vegetable stew with paneer, tamatar paneer malai - fried tomatoes with cheese, rasgulla - an Indian delicacy made from cheese, paneer pakora - a cheese snack fried in batter.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 cups of milk
1/4 cup freshly squeezed lemon juice, plus more as needed
Gauze

Ingredient Substitution Suggestions

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Recipes with similar ingredients: paneer cheese, lemon juice, milk

Cooking the dish according to the recipe:

Line a large colander with a large piece of cheesecloth folded in half and place the colander in the sink.
In a large, wide saucepan, bring the milk to a gentle simmer over medium heat, stirring frequently to prevent it from burning (a non-stick saucepan works well for this purpose). This will take a while, so be patient!

Add the lemon juice and reduce the heat to low. Stir gently, and you'll see the milk curdle almost immediately (white milky bits will appear) and the whey (a greenish liquid) will separate. Don't worry, this is normal!

If the milk hasn't curdled, squeeze in another 1-2 tablespoons of lemon juice and add it. Increase the heat again, and the milk should separate. Stir until the curdled pieces come together rather than separate.

Remove the pan from the heat and carefully pour the contents into a cheesecloth-lined colander. Rinse thoroughly with cold water to remove the lemon flavor. At this point, you can squeeze out some of the liquid and serve this curd with honey and nuts. It'll be practically fresh ricotta!
Gather the ends of the cheesecloth together and twist it to form a cheese ball, squeezing out as much excess whey as possible. Tie the cheesecloth to the faucet and let it drain for 5 minutes.

Twist the ball to form a block of cheese, place it on a plate with the twisted part of the cheesecloth facing down (this will keep the cheese tight and uniform!), and place another plate on top. Place cans of beans or a heavy saucepan on the second plate. Refrigerate everything and let it sit for about 20 minutes.
Exit: 350 gr.