indian cheese

Making this Indian cheese, paneer at home is easy following this simple recipe. Homemade paneer is softer &amp; more superior in taste than the store bought one. Watch the video below for best results.

How to make paneer

½ liters full fat milk ((6 cups))

vinegar ((substitute

colander ((strainer))

cheese cloth ((muslin cloth or fresh handkerchief))

large bowl ((to collect whey))

heavy objects

Pour milk to a heavy bottom pot &amp; bring it to a gentle boil on a medium heat. Keep stirring occasionally to ensure the milk doesn&#039;t get scorched at the bottom. 

Meanwhile place a colander over a large bowl to collect the whey. Spread a cheese cloth over the colander.

Preparation

When the milk comes to a boil, turn off the stove and pour 2 tablespoons of vinegar.

Stir it well for 1 to 2 mins until the entire milk curdles completely. (milk solids begin to separate from the whey). When done correctly whey will be not be milky any more but will be clear.

Troubleshooting: If you see the milk doesn&#039;t curdle fully, then turn ON the stove &amp; boil the milk on a medium heat until the whole pot of milk curdles. Turn off as soon as you see it curdles. If you continue to cook at this stage, paneer can become hard.

Gently pour the entire paneer along with whey to the colander. Pour some cold water to stop the paneer from cooking further.

Rinse it under running water to remove the smell &amp; taste of the vinegar. 

Wring the cheese cloth making a round shape of the paneer. Squeeze any excess whey or water. Make a knot and hang the paneer for 30 mins so the excess whey drains.

Remove the knot and twist the edges of the cloth. Place the cheese cloth along with the paneer on a flat colander or a wooden board. Press down the cloth &amp; place a heavy object on it for the paneer to set. (check the video below)

I usually put a pot or cast iron pan over the paneer and then place a 2 to 3 kg rice pack.

After 3 to 4 hours, remove the cloth and cut the paneer to cubes. 

Refrigerate the homemade paneer and use up with 2 to 3 weeks. Or freeze up to 3 months.

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.

How to set paneer

https://www.youtube.com/watch?v=RkyEfJP5wQk

Paneer is an Indian cheese made by curdling milk with an acidic ingredient.  This video shows you how to make soft, yet firm paneer that won't break in your curry.
If you are making paneer for the first time, do check out my detailed post here on my blog: 
https://www.indianhealthyrecipes.com/how-to-make-paneer-cubes-at-home/

How to make Paneer (Soft & Firm Paneer that won't break in your curry)

A simple DIY for how to make paneer at home- using just 2 ingredients for this slightly chewy, non-melting, delicious Indian paneer cheese recipe. 

Paneer DIY

litres full-fat milk

lemons vinegar

Heat the full-fat milk in a large pan over medium heat. Bring the mixture to a boil and then remove it from the heat. 

You can now, skim the top of the milk if a thin 'film-like' layer has appeared. If not then add the lemon juice (or vinegar if you prefer). 

As you pour in the acid of your choice, very gently stir the mixture. It's best to stir in one direction only, to encourage curd growth. You can then continue to slightly agitate the mixture gently in one direction. However, I leave my mixture to rest for a few minutes while the curdling milk separates the curds from the whey.

Pour this mixture through a muslin cloth/ cheesecloth or a nut milk bag into a large bowl.

You can then either hang the bag above the bowl, allowing the liquid to drain into it naturally. Otherwise, you can squeeze the curd gently, to release as much of the liquid as you can.  I've always done the second method - but I've heard that if you leave it to hang and drain naturally you can get a softer cheese. As I prefer mine harder ( for frying), I've never tried the method.

Next, it's time to press your paneer cheese. To do this form it in whatever shape you'd prefer ( be it rounded, like mine - or more square) and fold the cloth tightly around it then place a heavy object onto the paneer to press it. Pressing the paneer will push out any excess moisture and make the curds firmer - so you're able to chop it and hold its shape. *

Depending on how firm you want your paneer to be, then you can press it for more or less time. I tend to do a minimum of 30 minutes for a softer block that is still choppable. **

The block of paneer is now ready to be refrigerated. Chop it into cubes and place in a large airtight container in the refrigerator for up to 3 days. I tend to use mine on the same day that I make it since it's such an easy process.

If you want to store it for longer then you may be able to within a brine mixture (using some of the leftover whey and some salt). I haven&#039;t tried this, so I can&#039;t say for sure if it works - but it seems to work for feta so, fingers crossed. You can also freeze it for 2 months, in an airtight container.

https://content.jwplatform.com/videos/yD0WoOtH.mp4

A simple DIY for how to make paneer at home. The recipe is for a slightly chewy, non-melting, delicious Indian paneer chees.

DIY How To Make Paneer At Home

Paneer is a homemade Indian cheese. Paneer is used many different ways making desserts, appetizers and main course dishes.

How To Make Paneer

cupa milk, half gallon

lemon juice

Mix lemon juice in half cup of hot water and put aside.

Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.

As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.

Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.

To take out the excess water, press the wrapped paneer under a heavy pan for about 1 hour.

Fan of a cheese sandwich? This paneer and cheddar version is one you must try. The caramelised onion, mustard and cumin seeds add another layer of flavour

Paneer & cheddar sandwich

sunflower oil

mustard seeds

cumin seeds

green chilli, finely chopped

onion,

chives,

cheddar, grated

paneer, grated

salted butter,

white bread

mango chutney, to serve (optional)

Heat the oil in a pan and add the mustard and cumin seeds. When they start to pop, add the chilli and onion, and cook over medium heat for 10-12 mins until the onions begin to caramelise.

Transfer the cooked chilli and onion to a large bowl, add the chives and both cheeses, then mix well. Season with ½ tsp salt and a pinch of black pepper.

To cook the sandwiches, you can use either a toastie maker or frying pan. Butter a slice of bread and spread with some of the paneer filling, then top with another slice and press gently.

Heat 1 tsp butter in a pan and cook the sandwich over medium heat for 2-3 mins until golden, before flipping it over to cook the other side (add another 1 tsp of butter to the pan if needed). Serve the sandwich straightaway.

Top 4 indian cheese recipes from across the web

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Paneer DIY

How To Make Paneer

Paneer & cheddar sandwich

Top 4 indian cheese recipes from across the web

The most viewed indian cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to make paneer

Paneer DIY

How To Make Paneer

Paneer & cheddar sandwich

The most viewed indian cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine