If the milk doesnt separate juice some more lemons and add another tablespoon or two. Boost the heat again and the milk should separate. Stir in a motion that gathers the curds together rather than breaks them up.
How to make paneer
Making this Indian cheese, paneer at home is easy following this simple recipe. Homemade paneer is softer & more superior in taste than the store bought one. Watch the video below for best results.
Prep: 55min
Total: 75min
Yield: 4
Serving Size: 1 serving
Nutrition Facts: calories 229 kcal, Carbohydrate 18 g, Protein 11 g, Fat 12 g, Saturated Fat 6 g, Cholesterol 37 mg, Sodium 161 mg, Sugar 19 g, servingSize 1 serving
Ingredients:
- 1 ½ liters full fat milk ((6 cups))
- 2 to 3 tablespoons vinegar ((substitute with lemon juice or ¼ cup yogurt))
- 1 colander ((strainer))
- 1 cheese cloth ((muslin cloth or fresh handkerchief))
- 1 large bowl ((to collect whey))
- 1 to 2 heavy objects
Instruction:
- Meanwhile place a colander over a large bowl to collect the whey. Spread a cheese cloth over the colander.
- Rinse it under running water to remove the smell & taste of the vinegar.
- Avoid overcooking the paneer after adding it to the curry. It does not need much cooking. I generally add it to the gravy and turn off the stove. Keep the pan covered so the paneer absorbs the flavors.
Paneer: Homemade Indian Cheese
Prep: 0 5min0
Total: 0 45min0
Yield: Makes 12 ounces of cheese
Ingredients:
- Cheesecloth
- 8 cups whole milk
- 1/4 cup freshly squeezed lemon juice, plus more as needed, see Cook’s Note*
Instruction:
- Line a large colander with a large double layer of cheesecloth, and set it in your sink.
- In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!
- Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don’t fret, this is perfect!
- Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
- Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
- Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
- Unwrap your beautiful disc of homemade cheese! You did it! You can now use this in any number of traditional Indian dishes, like saag paneer.
Palak Paneer
If you ever thought making Indian Palak Paneer (or Spinach with Paneer) was complicated, here’s the recipe that will convince you otherwise. Delicious, nutritious, full-flavored, and super easy to make.
Prep: 10min
Total: 20min
Serving Size: 1 serving
Nutrition Facts: calories 329 kcal, Carbohydrate 13 g, Protein 17 g, Fat 24 g, Saturated Fat 13 g, Fiber 5 g, Sugar 3 g, servingSize 1 serving
Ingredients:
- 2 teaspoons Oil
- 5 cloves Garlic (chopped)
- 1 tablespoon Ginger (chopped)
- 1/2 Jalapeño Peppers (chopped)
- 1 Onion (chopped)
- 1 pounds fresh spinach
- 2 Tomatoes (chopped)
- 2 teaspoons Ground Cumin
- 1/2 teaspoon Cayenne Pepper ((adjust as needed))
- 2 teaspoons Garam Masala
- 1 teaspoon Turmeric
- 1 teaspoon Kosher Salt
- 1/2 cup Water
- 1.5 cup paneer
Instruction:
- Gently mix in the paneer and serve
- Gently mix in the paneer and serve
dhaba style paneer masala curry with secret kada masala | simple paneer gravy for lunch & dinner
FAQ
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