Paneer: Homemade Indian Cheese
  • Cooking Time: 15 minutes
  • Servings: Yield: Makes 12 ounces of cheese
  • Preparation Time: 5 minutes
  • Cheesecloth
  • 8 cups - Whole milk
  • 1/4 cup - Freshly squeezed lemon juice,
  • plus more as needed if the milk
  • doesn't separate.
  1. Step 1: Line a large colander with a large double layer of cheesecloth, and set it in your sink.
  2. Step 2: In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom.
  3. Step 3: Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate.
  4. Step 4: Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like fresh ricotta.
  5. Step 5: Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
  6. Step 6: Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit for about 20 minutes.
  7. Step 7: Unwrap your disc of homemade cheese and serve and eat how you like.
This is a simple and easy recipe to follow. Paneer's taste is milky, fresh, and very mild. Paneer is one versatile ingredient that can be added to many dishes.