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Table Indienne
Homemade Paneer - Fresh Indian Cheese
Paneer is a fresh Indian cheese, simple to make at home. Two ingredients are all you need: whole milk and an acid (lemon or vinegar). The result is a mild, firm and versatile cheese.
15 min
Preparation
15 min
Cooking
60 min
Rest
4
Servings
Easy
Difficulty
Ingredients
- Whole milk (fresh or UHT): 2 litres
- Lemon juice or white vinegar: 2-3 tablespoons
- Salt (optional): a pinch
Instructions
-
1
Boiling: Pour the milk into a large heavy-bottomed saucepan. Bring to a boil over medium heat, stirring to prevent the bottom from burning.
-
2
Curdling: As soon as the milk boils, lower the heat to minimum. Add the lemon juice gradually, spoon by spoon. Stir gently. The milk should separate into white curds and yellowish translucent whey. If the liquid remains milky, add a little more lemon.
-
3
Draining: Turn off the heat. Place a muslin cloth over a colander. Pour the mixture through. Rinse the curds under cold water to remove the acidic taste.
-
4
Pressing: Close the cloth by twisting it. Place on a plate, another plate on top, and a heavy weight on top of that.
-
5
Resting: Let it press for 1 to 2 hours. Longer = firmer.
Tips
Also works with lactose-free whole milk. The leftover whey can be used to knead bread or rotis. Yields approximately 250g of fresh cheese.
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