Cody Casey
Making paneer at home is simple and only requires a few ingredients and a couple of hours. It is a type of fresh, soft Indian cheese that is made by curdling milk with an acidic ingredient such as lemon juice, vinegar, buttermilk, yogurt, or citric acid. The curds are then strained, rinsed, and pressed to form a block of cheese. The texture of the paneer depends on how long it is pressed and hung to dry. For a soft, spreadable paneer, it should be hung for just a few hours, while a firmer paneer that can be diced or grated should be pressed and hung overnight.
| Characteristics | Values |
|---|---|
| Ingredients | Milk, lemon juice, vinegar, citric acid, buttermilk, yogurt, salt, water |
| Kitchen Tools | Large stockpot, cheesecloth, tea towel, heavy skillet, cans |
| Process | Heat milk until it boils, add an acid like lemon juice to curdle it, strain the curds, hang the curds to drain excess whey, press the curds into a block shape, store in an airtight container |
| Texture | Depends on how long the curds are hung and pressed; can range from loose to firm |
| Taste | Milky and fresh; similar to ricotta cheese |
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What You'll Learn
Use full-fat milk
To make paneer, it is recommended to use full-fat milk. The milk can be raw or pasteurised, but it should be cow, buffalo or goat milk. Full-fat milk that is minimally processed is best, as ultra-pasteurised milk (UHT) yields a lower amount of cheese. UHT milk is ultra-processed for longer shelf life, so it does not split as fast and yields less cheese.
Non-homogenised milk curdles faster, so if you are using homogenised milk, you will need to boil it a little longer until it curdles fully. Always add the acidic ingredient after the milk comes to a boil. Milk should be boiled on a low to medium heat, as boiling it too high can cause the fats to settle at the bottom and scorch. If you are using cream for added creaminess, add it to the milk before boiling.
Once the milk has boiled, add your chosen acidic ingredient—such as lemon juice, vinegar, citric acid, yogurt or whey—and turn off the heat. Stir the mixture and allow it to sit for 2-3 minutes to curdle. If you are using citric acid or vinegar, be aware that these can make the cheese harder or chewier, so you may need to rinse the curds to remove any excess.
After the mixture has curdled, you can strain it through a muslin or cheesecloth. Let the water drain, then gently squeeze the cloth to remove any excess liquid. You can now cut the paneer into cubes.
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Add an acidic ingredient
Paneer is a simple homemade cheese that can be made with just a few ingredients. It is traditionally made by curdling milk with lemon juice, but other acidic ingredients can be used as well. These include vinegar, citric acid, buttermilk, curd (yogurt), and whey from a previous batch of paneer.
To make paneer with an acidic ingredient, start by boiling one litre of milk. While the milk is boiling, prepare your chosen acidic ingredient. For lemon juice, gently warm around 3 tablespoons to around 170°F (77°C). For vinegar, have around 3 tablespoons ready in a bowl. If using citric acid, dissolve about 1/2 teaspoon in 2 cups of warm water (170°F).
Once the milk has boiled, turn off the heat and add your chosen acidic ingredient while stirring. If using lemon juice or vinegar, add another tablespoon at a time and stir well if the milk does not curdle. If using citric acid, be careful not to add too much, as it curdles the milk very quickly.
After adding the acidic ingredient, let the mixture cool for 10 to 15 minutes. Then, strain the curdled milk through a cheesecloth or muslin cloth. Squeeze out any excess water and hang the cloth to drip for at least an hour, preferably two. This will help remove any remaining whey and excess moisture.
Finally, place the cheese-filled cloth on a plate and flatten it with your hand, shaping it as desired. Weigh it down with a heavy object, such as a skillet or another plate with tinned food, and let it compress for about an hour at room temperature. Once the cheese has flattened, move it to the fridge, maintaining the weight for a few more hours or overnight for a firmer texture.
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Stir and strain
To make paneer, you will need a large pot with a thick base, a medium to large colander, a piece of cheesecloth large enough to line the colander, and a long-handled wooden spoon or latex spatula.
First, pour 2 liters of whole milk into the pot and place it over medium to high heat. Bring the milk to a gentle boil, stirring continuously to prevent it from scalding at the bottom of the pot. Once the milk reaches a rolling boil, reduce the heat to a simmer and immediately add your acidic ingredient. You can use lemon juice, vinegar, citric acid, yogurt, or whey from a previous batch of paneer. Stir in 2 tablespoons of vinegar or 1/2 cup of yogurt. Give it a good stir for about a minute.
Now, turn off the heat. Do not continue to boil the milk after it has curdled, as this will make the paneer hard and grainy. To stop the cooking process, you can either pour some cold water or ice cubes into the pot or quickly transfer the paneer to a colander lined with muslin or cheesecloth. If using the latter method, ensure that you rinse the curds under cold running water to remove any excess whey.
Next, gather the edges of the cloth and bundle the paneer to form a round shape. Squeeze out any remaining liquid and hang the bundle for at least 30 minutes to drain completely.
After the paneer has drained, you can adjust the texture by pressing it with a heavy object. For a loose paneer, skip the pressing step. If you want a soft, spreadable paneer, gently press it with a weight for a few hours. For a firmer texture that can be crumbled, press it with a heavier weight overnight in the fridge.
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Press into a block
Once you have made your paneer, you can press it into a block. The texture of your paneer will depend on how long you hang it and how firmly you press it. For a loose paneer, strain the curds without pressing. If you like a soft, spreadable paneer, hang it for a few hours. If you want something you can crumble, press it gently with plates or saucers topped with unopened food tins. If you want something even firmer, double up the plates or saucers and press the paneer overnight in the fridge. This will result in a paneer that you can dice and cook while retaining its shape.
To press the paneer, gather up the corners of the cheesecloth and squeeze out the excess liquid. You can then place the bundle on a flat colander or a wooden board. Press down on the cloth and place a heavy object, like a cast iron pot or rice bags, on top. Leave the paneer to set at room temperature or in the refrigerator for 3 to 4 hours.
After pressing, unwrap the cheese from the cloth. You will then have a block of paneer that can be cut into cubes.
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Use in a recipe
Paneer is a versatile ingredient that can be used in a variety of dishes. Here are some ideas and recipes for using paneer in your cooking:
Paneer Bhurji
Paneer Bhurji is a popular North Indian dish made with Indian cottage cheese (paneer), herbs, and ground spices. It is a spiced scrambled paneer dish that is cooked in a North Indian style. Here is a simple recipe for Paneer Bhurji that can be made in under 15 minutes if you have the paneer ready:
Ingredients:
- Paneer
- Cumin
- Onion
- Ginger garlic paste
- Tomatoes
- Turmeric
- Salt
- Garam masala
- Red chili powder
- Kasuri methi
- Bay leaf
- Cardamoms
Instructions:
- Pour oil into a hot pan and add cumin. Allow it to crackle.
- Add finely chopped onions and fry until they turn pink or golden.
- Add ginger garlic paste and fry until the raw smell disappears.
- Add finely chopped tomatoes, turmeric, and salt. Saute until the tomatoes turn soft and mushy.
- Add garam masala, red chili powder, and kasuri methi. Mix well and continue to cook until the raw smell of the masala disappears.
- For a gravy version, cool the mixture and blend it with a little water. Heat oil and add a bay leaf, cardamoms, and cumin.
- Serve with roti, chapati, paratha, poori, bread, or pav. It can also be used as a filling for kathi rolls, sandwiches, and bread rolls.
Grilled or Marinated Paneer
Paneer can be marinated, skewered, and grilled, and then doused in green chutney. It can also be grilled on its own as a snack or dessert.
Curries
Paneer is commonly used in curries such as Saag Paneer, Butter Paneer, and Malai Kofta. It adds a lovely texture to these dishes.
Other Dishes
Paneer can also be used in a variety of other dishes such as sandwiches, wraps, salads (like a pea, fennel, and paneer salad), and even desserts.
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Frequently asked questions
Making paneer is a simple process that requires only a few basic kitchen tools and three ingredients: milk, an acidic ingredient, and salt (optional). Here are the steps:
- Heat milk in a large stockpot until it boils.
- Add an acidic ingredient like lemon juice, vinegar, citric acid, or yogurt to curdle the milk. Stir well.
- Turn off the heat and let the milk sit for a minute to fully separate into curds and whey.
- Strain the curds using a cheesecloth, muslin cloth, or a clean dishtowel.
- Rinse the curds under running water to remove any excess acidic ingredient.
- Squeeze off the excess water and hang the cloth with the curds over a faucet for 10-30 minutes to drain the excess whey.
- Place the paneer in a mould and press it with weights to form a block. The longer you press and the more weight you use, the firmer the paneer will be.
It is recommended to use whole milk, also known as homogenized or full-fat milk. Cow's milk is typically used, but buffalo milk, which has a higher fat content and richer flavour, is also an option. Avoid using low-fat, skimmed, or ultra-pasteurized milk as they yield a lesser amount of cheese.
Common acidic ingredients used to curdle the milk include lemon juice, vinegar, citric acid, yogurt, buttermilk, or whey from a previous batch of paneer. Lemon juice and vinegar are the fastest-acting options, but they can make the cheese harder or chewier if used in excess. Yogurt produces the softest cheese and does not need to be rinsed off.
The hanging time depends on the desired texture of your paneer. For a loose paneer, simply strain the curds without pressing. For a soft and spreadable paneer, hang for a few hours. If you want a crumbly texture, hang the paneer for about 10-30 minutes and then press gently with weights. For an even firmer paneer, press it overnight in the fridge.
For whole blocks of paneer, wrap them tightly in plastic wrap or store them in an airtight container before freezing. For cubes or slices, spread them out on a baking sheet to freeze individually before transferring to a freezer bag. Grated paneer should be stored in a zip-top bag with as much air removed as possible. Frozen paneer can be thawed overnight in the fridge or placed in warm water for about 30 minutes.
