How To Make: Paneer (Indian Curd Cheese)

Paneer is an Indian version of tofu, but is made out of whole milk. It is called “curd cheese” because it is literally taking all the milk fat/curd and binding it together till it is smooth and creamy. It is separated from the whey with an acidic ingredient, like lemon or vinegar. It is a really versatile ingredient that can be fried, bakes, curried, broiled, you name it…whatever your heart desires! It is a great alternative to meat and still adds that heartiness to any dish, so you won’t feel like you’re missing anything – especially when you’re hungry!

Many Indian markets sell blocks of ready-made paneer, which of course, make it more accessible when you want it for a dish or two. But, did you know you can make it at home? It’s not difficult to make and definitely has a fresher taste that you will really love!

There are many ways to make paneer, but they all work out best when you use whole milk. I’m sharing 2 of my favorite ways to prepare paneer and also gives you the option of how you feel most comfortable making it. Regardless, which way you decide to try making paneer, you will end up with a really delicious and fresh result!

Here’s the recipe:

PANEER RECIPE

Servings: 12-24 oz block of paneer.

Ingredients:

• Recipe 1:
  • ½ gallon of milk (8 cups)
  • ¼ cup of lemon juice
  • ½ cup hot water.

• Recipe 2:
  • 1-gallon milk
  • 1-quart buttermilk

**NOTE: Both recipes work better with whole milk.

Instructions for Recipe 1:

1. In medium pot or large saucepan, heat milk. (medium-low heat)
2. Mix in the lemon juice with the hot water and set aside, while milk is boiling. (Continue to mix so milk does not burn.)
3. Once milk is beginning to gently bubble, carefully pour in the lemon/water mixture and you will begin to see the whey and curd separate from each other.
4. Continue to boil milk for a few minutes until the fat has fully separated.
5. Turn off heat and carefully strain the mixture into a colander covered with a cheesecloth to catch the curd. (Keep about 1 cup of the whey aside.)
6. Once all liquid is drained, cover the paneer with the corners of the cheesecloth and put a heavy pot/pan on top to drain off any excess liquid – let it sit for about 1hour.
7. After time, take the paneer and twist it in the cheesecloth as tight as you can to strain off any other trapped liquid. Open and see if the paneer has a soft, bouncy texture. If too dry, pour a few tablespoons of the whey and allow to absorb.
8. On a clean surface, knead the paneer by hand for a few mins, form into a flat rounded circle, and place back in cheesecloth. Wrap it up.
9. Place in fridge for about 45min to 1hr to cool and firm up.
10. Once cool, you may take out of the cheesecloth and slice the paneer into cubes.  Cook as desired.

Instructions for Recipe 2:

1. In medium pot or large saucepan, heat milk. (medium-low heat)
2. Once milk is beginning to gently bubble, carefully pour in the buttermilk into the hot milk you will begin to see the whey and curd separate from each other.
3. Continue to boil milk for a few minutes until the fat has fully separated. Keep mixing gently with a spoon to avoid milk from burning.
4. Turn off heat and carefully strain the mixture into a colander covered with a cheesecloth to catch the curd. (Keep about 1 cup of the whey aside.)
5. Once all liquid is drained, cover the paneer with the corners of the cheesecloth and put a heavy pot/pan on top to drain off any excess liquid – let it sit for about 1hour.
6. After time, take the paneer and twist it in the cheesecloth as tight as you can to strain off any other trapped liquid. Open and see if the paneer has a soft, bouncy texture. If too dry, pour a few tablespoons of the whey and allow to absorb.
7. On a clean surface, knead the paneer by hand for a few mins, form into a flat rounded circle, and place back in cheesecloth. Wrap it up.
8. Place in fridge for about 45min to 1hr to cool and firm up.
9. Once cool, you may take out of the cheesecloth and slice the paneer into cubes.  Cook as desired.

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Once you get the process of making paneer, it won’t seem as difficult. The taste of the fresh paneer will really impress you! Store in refrigerator for a week or you can cut into cubes and freeze for 3 months.

Let me know if you try this recipe. Tag me with your paneer pics on IG @cmspiceculture, comment below or catch me on FB at “Spice Culture Cooking.”

Enjoy! :O)