Search
Close

Not logged in |

Cart (0)

This easy-to-make cheese is used in South Asian cuisine.

Yield:
250 g
Prep time:
1-2 hours to drain; more for firmer cheese
Cook time:
25 minutes

Recipe by BC Dairy Association

Equipment

  • Heavy saucepan
  • Measuring cup and spoon
  • Mixing spoon
  • Thermometer
  • Cheesecloth
  • Sieve

Ingredients

  • 2-1/2 cups (625 mL) milk
  • 2 Tbsp (15 mL) lemon juice

If you want to try your hand at making cheese, start with paneer. This easy-to-make cheese is used in South Asian cuisine. Paneer is unique since it will not melt when cooked. One common way to use it is to cut it into cubes and sauté it together with spinach and other seasonings.

Instructions

  1. Bring milk to just below boiling (195°–200° F) in a heavy saucepan, stirring from time to time.
  2. As milk starts to rise in the pot, reduce heat and add lemon juice. Stir as if stroking gently. Curd should start to form within 10 seconds of adding the lemon juice.
  3. Remove from heat and hold for about 5 minutes.
  4. Line a sieve with muslin or several layers of cheesecloth. Strain through the cheesecloth and rinse with cold water. Hang for ½ hour to 1½ hours to drain some more. Cheese will be crumbly at this stage.
  5. For firmer cheese that can be sliced, wrap the cheese in muslin and press it for several hours with a heavy weight such as a large pot filled with water.


Find similar recipes by related tags

Share this recipe

  • Hello,
    Were you using water buffalo milk in India? If so, the texture will be different when using cow milk. That said, you can get an excellent product using any cow milk; it will just be different.<... more

    Hello,
    Were you using water buffalo milk in India? If so, the texture will be different when using cow milk. That said, you can get an excellent product using any cow milk; it will just be different.

    Locally made paneer is made using cow milk.

    Temperature is a critical factor in curd formation and using a thermometer might help until you are familiar with the process.

    To form a good curd for paneer, you need to raise the temperature of the milk to 195°–200° F. I hope that helps!

    less
  • what type of milk needed for making a perfect paneer. where to find it. please advised.I am trying to make paneer with all type of milk i have tried but i cant get that real texture and softness what i use t... more

    what type of milk needed for making a perfect paneer. where to find it. please advised.I am trying to make paneer with all type of milk i have tried but i cant get that real texture and softness what i use to make in India.

    less

Comments are moderated and may not appear immediately