Paneer is a Indian cheese with a slightly chewy consistency and mild flavor, very similar to queso blanco.
It holds its shape well and doesn't melt, so you can saute it, grill it, or crumble it into just about anything. And of course, it's a must for classic Indian dishes like korma and palak.
Paneer also happens to be one of the easiest cheeses to make at home, requiring nothing more than milk and lemon juice. Here's how!
This recipe is easily halved or doubled (and probably tripled!). It's best freshly made or the day after, so we usually just make enough for what we're planning to use right away. Honestly, we're not sure how long it keeps in the fridge because it's gone so fast! It will keep at least a week and probably longer since the salt and acid preserve it.
Homemade Paneer
yields about 1 1/2 cup
1/2 gallon milk (whole or 2%)
2-3 tablespoons lemon juice
Special Equipment:
a colander or strainer
cheesecloth or a clean kitchen towel (without "fuzzies!")
Line a colander with a double layer of cheesecloth. If you'd like to keep the whey for another purpose, set the colander over a bowl to catch the whey. Otherwise, you can just set it in your sink.
In a large sauce pan over medium-high heat, bring the milk to a boil. Keep an eye on it because it can boil over very quickly.
When it comes to a boil, turn off the heat and add 2 tablespoons of lemon juice. Stir until milk separates completely separates into curds and whey (see below). If it doesn't seem to be separating completely, add another tablespoon of lemon juice.
Pour the mixture into the cheesecloth-lined colander. When it's cool enough to handle, gather the corners of the cheesecloth into a bundle and squeeze out as much of the excess liquid as you can.
This can be used it immediately as cottage cheese or ricotta cheese.
To press it into a solid cheese, set the bundle in the middle of a plate with a good lip to catch the liquid that will be squeezed out. Put another plate on top and press until the bundle has flattened into a 1-inch disk. Leave the plate on and weight it down with something heavy (like a few cans of tomatoes).
Press the cheese for at least 20 minutes, though an hour is ideal. Drain off the liquid that has collected and unwrap the paneer. Use or store immediately. The cheese will firm up even more in the fridge.
It would be fun to experiment with infusing flavors into the cheese by throwing some spice or aromatics into the milk while it's coming to a boil. Lemongrass? Ginger? Whole curry spices?
We'd also like to try pressing herbs into the cheese as it sets. Thyme would work well. We're also thinking of chili flakes for an extra spicy kick!
Related: DIY Creme Fraiche
(Images: Emma Christensen for the Kitchn)
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I'm going to have to try this. I love the texture of paneer cheese but haven't been able to find it anywhere. Heh. Yet another project to take my kitchen from "Messy" right over the brink into disaster. ^_^
view Tiamat_the_Red's profile
My boyfriend makes this, and its really easy. I haven't tried yet, but I really want to make matar paneer. Buying paneer at the store is so expensive.
view gillsnthrills's profile
I did this a week ago, and I really liked how it turned out, except that it needed salt.
I pan fried some slices of the cheese with just a little drip of canola oil to assist in the frying process. A little salt on top, and it was very tasty.
What I don't know is whether I should be salting the milk, or the curds to get them flavored the way I want. Other spices I would think go into the milk, but salt could be different.
view ericb's profile
My Lithuanian grandma made something like this in her Chicago walk-up apartment. She scalded 1/2 gallon of whole milk, then mixed in a quart of cold buttermilk to get the curds to separate. She salted the curds before draining out the whey first with a drip bag, then pressing the mass under a weight.
I love saag paneer but I never thought to use this cheese for it!
view barbara's profile
@ericb - I salt the curds before I squeeze them. It doesn't take much - I use maybe 1/4 tsp per quart of milk? Sprinkle the salt on after draining, stir and taste. Add a little more if it needs it, or rinse the curds with cool water if it's too salty.
view jenilowrance's profile
I made this recently and I salted he cheese after straining it.
It should be noted that the type of milk you use is very important. The taste of the milk is greatly intensified in this process.
view Orchid64's profile
I don't think I used enough acid. Also, watch the pot because my junky stove burned the bottom of the milk..so I had brown bits in it.
view stellamystar's profile
Excellent. Now... does anyone have a good recipe for saag paneer?
view whytephoenix's profile
I recommend you check out or download this BBc 6 episode mini series :
Indian Cooking made easy
it removes the excessive fat and shows how to make and pick the right ingredients
http://www.bbc.co.uk/food/tv_and_radio/indianfood_index.shtml
click on the episodes for the detail ( spinach paneer in episode 6)
http://www.bbc.co.uk/food/tv_and_radio/indianfood_episodesix.shtml
Enjoy!!!
view peterg's profile
Thank you all for the salting recommendations.
@stellamystar, My milk burned a little at the bottom, so I'm going to try the "low and slow" method next time. I got lucky though, the burned bits came off in sheets so there were only small amount to pick out of the curds.
@whytephoenix
I'm going to try this one I came across the other day.
http://www.theperfectpantry.com/2008/07/turmeric.html
It looked relatively healthy, as it didn't have the heavy whipping cream that I found in other recipes. I don't know whether the "real" saag paneer has the cream or not, but I'll try without for now.
view ericb's profile
Paneer is also good in a portabello red pepper curry that I make ... paneer adds such a nice flavour to dishes, doesn't it?
view chicdecor's profile
Try making it with lime juice rather than lemon - that's how I've always done it.
view callista21's profile