Making Simple Paneer Cheese at Home: A Step-by-Step Guide

We just posted a blogpost on how to make a simple vegan paneer. 

However, my wife and I aren't vegans, so we decided to share with our readers the non-vegan paneer recipe that we use when we make our own paneer at home.

Paneer, a staple in many Indian dishes, is a fresh cheese that’s incredibly versatile and easy to make at home. Whether you want to add it to a curry, grill it for a salad, or simply enjoy it as a snack, homemade paneer can elevate your culinary creations. Here's a straightforward guide to making your own paneer cheese at home.

Ingredients

1 litre of whole milk

2-3 tablespoons of lemon juice or white vinegar

A pinch of salt (optional)

Equipment

A large pot

A wooden spoon or spatula

A cheesecloth or muslin cloth

A colander

A heavy weight (like a large can or a pot filled with water)

Step-by-Step Instructions

1. Heat the Milk

Pour the milk into a large pot and place it on medium heat. Stir occasionally to prevent the milk from burning or sticking to the bottom of the pot. Heat the milk until it just begins to boil.

2. Add the Acid

Once the milk reaches a boil, reduce the heat to low. Add the lemon juice or vinegar one tablespoon at a time, stirring gently after each addition. You should see the milk begin to curdle, with the curds separating from the whey. If the milk doesn’t curdle, add a little more lemon juice or vinegar.

3. Separate the Curds and Whey

Turn off the heat and let the mixture sit for a few minutes to allow the curds to fully form. Place a colander lined with cheesecloth or muslin cloth over a large bowl. Carefully pour the curdled milk into the colander, allowing the whey to drain into the bowl.

4. Rinse the Curds

Rinse the curds under cold running water to remove the acidic taste of the lemon juice or vinegar. This also helps to cool down the curds, making them easier to handle.

5. Drain and Press the Paneer

Gather the corners of the cheesecloth and twist to squeeze out as much whey as possible. Tie the cloth tightly and place it on a flat surface. Put a heavy weight on top to press the paneer into a firm block. Let it sit for 30-60 minutes. The longer you press, the firmer the paneer will be.

6. Unwrap and Use

After pressing, unwrap the cheesecloth and transfer the paneer to a clean surface. Cut it into cubes or any desired shape. Your homemade paneer is now ready to use in your favourite recipes!

Tips and Tricks

Whole Milk: For the best results, use whole milk. The higher fat content helps to produce a richer and creamier paneer.

Acidity: Lemon juice tends to leave a slight citrusy taste, whereas vinegar is more neutral. Choose based on your taste preference.

Storage: Store the paneer in an airtight container in the fridge. It will keep for up to a week. If you want to store it longer, you can freeze it, but the texture may change slightly.

Flavouring: For a twist, add some herbs or spices to the milk before curdling, such as crushed black pepper, cumin seeds, or fresh herbs like coriander and mint.

Enjoying Your Homemade Paneer

Paneer is incredibly versatile and can be used in a variety of dishes. Here are a few ideas:

Paneer Tikka: Marinate the paneer cubes in a mixture of yoghurt and spices, then grill or bake until golden.

Palak Paneer: Cook paneer in a creamy spinach sauce for a classic and nutritious dish.

Paneer Bhurji: Crumble the paneer and sauté with onions, tomatoes, and spices for a quick and flavourful scramble.

Paneer Skewers: Skewer paneer cubes with vegetables and grill for a tasty starter or side dish.

Making paneer at home is a rewarding process that brings fresh, homemade goodness to your table. It’s simple, quick, and a great way to add a personal touch to your cooking. Enjoy the delicious results and the satisfaction of making your own cheese from scratch!