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Paneer is a type of unripened cheese popular in the Indian subcontinent. It is called for in manyIndian recipes and sometimes may not be available at your supermarket. Fortunately, it is easy to make and since it does not require the use of rennet, it is vegetarian.

Ingredients

  • 1 L of 3.8% whole cow milk
  • 3-4 tbsp of an acid; lemon juice is used in this example but you can substitute with lime juice, vinegar or leftover whey from a previous batch of paneer.
  1. Then turn off the heat. It should be about 80`C.Temp(176 f).
  2. Watermark wikiHow to Make Paneer (Indian Cheese)
    Stir the milk after each addition until the milk separates; the solid curds part from the green and watery whey.
    • You’re looking for just the right amount of acid to cause the gently boiling milk to curdle. If milk does not start to curdle immediately, start by adding only one teaspoon of lemon juice at a time in a stepwise manner until the milk curdles. Do not add more lemon juice than necessary; otherwise the paneer will not be soft, as well as will taste sour and bitter.
    • Stirring gently and continuously throughout this step will not only separate the solid whitish-colored curds from the greenish-colored liquid whey, but will also prevent the curds from sticking to the sides and bottom of the pan.
    • You will know that the curdling process is finished once the curds have stopped precipitating from the greenish colored liquid whey.
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  3. Then strain the mixture through a cheesecloth in a strainer. Rinse the curds with fresh water. You may wish to save some or all of the whey; it can be used to make your next batch of paneer, producing a slightly more tender cheese than lemon juice.
  4. Watermark wikiHow to Make Paneer (Indian Cheese)
    The more you squeeze, the firmer the resulting paneer shall be.
  5. Watermark wikiHow to Make Paneer (Indian Cheese)
    By putting a cutting board or something heavy and flat on top of the paneer, you can force out more moisture, and shape it into a firmer block, suitable for slicing and frying. To get a more rectangular shape, tie a knot and place the cheesecloth bundle in a box without closing it. Place something heavy like a pile of books or a brick on the cheesecloth to press down and give the cheese the box's shape. The longer you press the cheese, the firmer it gets. Not all Indian dishes requires cheese to be made into solid blocks. Stuffed Paneer Naans for example require cheese to be loose.
    • Cut and shape the paneer as desired, depending on the type of dish the paneer will added to. Paneer can be cut and shaped into large circular patties for sandwiches, small cubes for savory gravy or soups, or crumbles for garnishing salads.
  6. This is optional, as the intention is to improve appearance and texture.
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Community Q&A

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  • Question
    What is the process of checking fat in milk?
    Community Answer
    Community Answer
    It's normally printed on the milk carton or bottle. A fat content of 3.5% or greater is "full fat" or "whole" milk.
  • Question
    What is the fixed temperature of the milk for making paneer?
    Community Answer
    Community Answer
    In Step 1, it states the milk should be warmed to 80 degrees Celsius or 176 degrees Fahrenheit.
  • Question
    What is cheese cloth?
    Community Answer
    Community Answer
    It's cloth that is used as a filter to put your cheese in. Make sure that you use a lot of cloth, or else you'll have really leaky cheese.
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Warnings

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Things You'll Need

  • Heavy bottom pan which can hold up to 1.5 to 2 L
  • cheesecloth
  • Something heavy to weigh down the cheesecloth

About This Article

Chef Jeff Woodward
Reviewed by:
Private Chef
This article was reviewed by Chef Jeff Woodward. Jeff Woodward is a Private Chef and the Owner of The Rogue Chef based in Branson, Missouri. With over 20 years of experience in the restaurant industry, he has cooked for esteemed clients including The Harlem Globetrotters, Peyton Manning, Mark Wahlberg, and Justin Timberlake. Chef Jeff won the Branson Tri-Lakes News Reader's Choice Award 2023 for Best Catering. He has been the Featured Chef Demonstrator for 2 years in a row for The Women's Show in Springfield, MO. The Rogue Chef has been the Hollister Chamber of Commerce Spotlight Chef, an award published in Tri-Lakes News. Chef Jeff's food has been featured on KY3 Television. He publishes a recipe weekly in the Branson Globe newspaper and monthly in Lost on the Lake Magazine. He published a feature article for Chef Talks in Discover Home and Style Magazine. He has an associate’s degree from Southwestern Illinois College and a Culinary Arts degree with a Certification in Baking from Ozark Technical College. This article has been viewed 1,311,061 times.
3 votes - 100%
Co-authors: 52
Updated: July 10, 2023
Views: 1,311,061
Article SummaryX

To make paneer, heat 1 liter of milk until it is nearly boiling, and turn off the heat. Then, add 3-4 tablespoons of lemon juice one teaspoon at a time, stirring the milk after each addition. Watch to see the curds separate from the whey, and when they do, stop adding the lemon juice. Let the curds and whey cool for a half an hour, and then use a cheesecloth to strain the curds from the whey. With the curds in the cloth, squeeze them to remove any excess moisture, and then shape the cheese into a block. Wrap the cheese tightly in the cloth until you're ready to serve it. For tips on making the cheese firmer and denser, read on!

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Reader Success Stories

  • Lorraine Locke

    Lorraine Locke

    Apr 14, 2017

    "Reminded me how to make it, as I haven't done so for many years. I was glad to see that you can add salt or..." more
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