Homemade Paneer is a crumbly, milky cheese with a pleasant mild flavor. Learn how to make this South Asian fresh cheese with my easy recipe!
This mild and crumbly cheese is often used as a vegetarian protein in Indian Dishes. You can use it to make Saag Paneer but it’s also great for adding to salads, sandwiches, and other dishes you top with soft cheeses.
Sabrina’s Homemade Paneer Recipe
Paneer is a type of Indian cheese made from curdled milk and fruit acid, like lemon juice. It’s often referred to as Indian cottage cheese, as both types of cheese are made with the same curdling process. However, it is usually pressed to release almost all the liquid, which allows you to slice it, similar to firm tofu. A popular way to enjoy it is pan-fried squares that are added to curries or sauces, but you could also use it the same way you would feta or queso fresco. Best of all, it is super easy to make for a fraction of the cost of store-bought cheese!
Ingredients
- 12 cups whole milk
- 1 teaspoon salt
- 6 tablespoons lemon juice , you may need 1-2 more tablespoons
- 2 pieced Cheesecloth
Instructions
- To a large strainer add your two pieces of cheesecloth and put it in your sink sitting inside of a much larger heat proof bowl (we will be straining out the whey).
- In a large pot add the milk and salt on medium heat.
- Bring it to a boil stirring frequently.
- Add the ¼ cup lemon juice and keep stirring, then turn the heat to medium low.
- Keep stirring until the milk breaks apart into chunks and a slightly greyish liquid (this is the whey).
- If the milk isn’t breaking into chunks add additional lemon 1 tablespoon at a time.
- Remove from the heat.
- Gently pour the mixture through your strainer.
- The whey will be strained out of the strainer into the bigger bowl/pot.
- Let the whey cool and put it into a jar for later use.
- Turn on the sink and gently rinse off the milk curds (this will get rid of the lemon flavor on the curds.
- Bring the edges of the cheesecloth together and squeeze the curds into a ball shape.
- Using kitchen twine, tie the ball closed and hang it from your sink faucet so the additional liquid can drain from it.
- Let drip for 15 minutes.
- Remove the ball from the twine and place it in an 8×8 or 9×9 baking pan.
- Press down into the baking dish to shape it into a block, then place a plate over the paneer and top with heavy cans or a heavy pot.
- Place into the refrigerator for 45 minutes.
- Paneer is ready to be used, cut it into 1×1″ cubes and for a firmer texture pan fry them in butter before adding them to your favorite recipes.
Notes
Nutrition
I never realized how easy it was to make cheese at home until I tried this recipe! With just milk and a bit of acid, it came together perfectly.
That’s great to hear Avery, so glad you enjoyed this Paneer recipe. Thank you for the 5 stars!