Paneer is a fresh, non-melting cheese popular in Indian cuisine. With just a few ingredients, you can make this versatile cheese at home, perfect for curries, stir-fries, or even desserts. The process is straightforward, and the result is soft, creamy paneer that enhances any dish.
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
- 1 liter (4 cups) whole milk
- 2 tablespoons lemon juice (or white vinegar, as an alternative)
- 1/2 teaspoon salt
- 10 g butter (optional, for added creaminess)
Step-by-Step Instructions
- Prepare the Milk
Pour the whole milk into a large saucepan and place it over medium heat. Stir occasionally to prevent scorching at the bottom. - Bring to a Boil
Once the milk begins to boil, reduce the heat to low. - Add Lemon Juice or Vinegar
Slowly add the lemon juice (or white vinegar) to the boiling milk while stirring gently. The milk will start to curdle, separating into curds (solids) and whey (liquid). - Strain the Curds
Turn off the heat and let the mixture sit for a minute. Place a clean cheesecloth or muslin cloth over a sieve and pour the curdled milk into it. Let the whey drain, leaving the curds behind. - Rinse and Drain
Rinse the curds under cold water to remove any lingering sourness from the lemon juice or vinegar. Gather the cloth and gently squeeze out excess water. - Shape the Paneer
Knead the curds with butter and salt for creaminess, if desired. Flatten the curds into a block or desired shape while still wrapped in the cloth. Place a heavy object on top to press out remaining liquid. - Set and Cool
Allow the paneer to set in the refrigerator for 1-2 hours. - Cut and Use
Once firm, cut the paneer into cubes or slices for your favorite recipes!
Tips for Perfect Paneer
- Use fresh whole milk for the creamiest paneer.
- Do not overcook the curds, as they can become rubbery.
- If you prefer a softer paneer, press it lightly for a shorter time.
- Save the whey for soups, smoothies, or kneading dough—it’s full of nutrients!
- For flavored paneer, mix herbs or spices into the curds before pressing.
Serving Suggestions
- Paneer Tikka: Marinate cubes in spices and yogurt, then grill.
- Palak Paneer: Cook with spinach and spices for a classic Indian curry.
- Paneer Bhurji: Crumble and sauté with onions and tomatoes.
- Paneer Paratha: Use as a filling for stuffed flatbreads.
- Paneer Salad: Add to salads for a protein-packed topping.
Cooking Tips
- Avoid stirring too vigorously after adding lemon juice to keep the curds intact.
- Adjust pressing time for desired firmness; less for soft paneer, more for firm paneer.
- Use a clean and fine cheesecloth for smoother results.
Nutritional Benefits
- High in protein, making it an excellent option for vegetarians.
- Rich in calcium, promoting strong bones and teeth.
- Contains healthy fats for energy and satiety.
- Provides essential amino acids for muscle repair.
Dietary Information
- Vegetarian-friendly.
- Gluten-free.
- Can be made keto-friendly by using full-fat milk.
Nutritional Facts (per 100 grams)
- Calories: 265
- Protein: 18 g
- Fat: 20 g
- Carbohydrates: 3 g
- Calcium: 480 mg
Storage
- Store paneer in an airtight container in the refrigerator for up to 3 days.
- Submerge in water to keep it moist and soft.
- Freeze paneer for longer storage, but texture may change slightly.
Why You’ll Love This Recipe
- Simple and quick to prepare at home.
- Versatile, adaptable to various dishes.
- Fresh and preservative-free, ensuring high quality.
- A satisfying way to enhance your cooking repertoire.
Conclusion
Homemade paneer is a rewarding and delightful addition to your kitchen. This easy recipe produces soft, creamy paneer perfect for a variety of dishes. Whether you’re making a comforting curry or a refreshing salad, this homemade paneer is sure to impress. Try it today and experience the joy of creating your own fresh cheese!
Frequently Asked Questions
- Can I use low-fat milk to make paneer?
Yes, but the texture will be less creamy than using whole milk. - What can I use instead of lemon juice or vinegar?
Yogurt works as an alternative coagulant. - How long should I press the paneer?
Press for 1-2 hours for firm paneer or less for softer texture. - Can I add flavors to the paneer?
Yes, mix herbs or spices into the curds before pressing. - Is whey useful after straining paneer?
Absolutely! Use it in soups, smoothies, or for kneading dough. - Can I freeze paneer?
Yes, freeze it in an airtight container, though texture may slightly change. - How can I make paneer softer?
Press lightly and for a shorter time to retain moisture. - Can paneer be reheated?
Yes, gently reheat in a dish or steam it to retain softness. - How do I prevent curdled milk from burning?
Stir occasionally and use medium heat to avoid scorching. - Can I make paneer vegan?
Yes, use plant-based milk like soy or almond and a vegan coagulant like lemon juice.