Homemade Paneer Cheese
How to make authentic Paneer cheese at home, perfect for curries, easy step by step instructions, from start to finish.
Ingredients
Method
- 4ltr / 7pts whole (full fat) Cow’s milk
- 115mls / ½ Cup Lemon juice or white vinegar
- Ensure that all equipment is sterilised before starting the recipe.
- Heat the milk slowly to 90°C / 195°F, then cool it rapidly to 20°C / 68°F. (see the video on how to do this)
- Soon as the temperature is reached add the lemon juice or vinegar and gently stir for 1 minute.
- Cover the pan, and let it rest for 15 minutes.
- Once rested, gently stir. The milk should now have separated into curds and whey.
- While still hot, pour the excess whey, then strain the remaining curds through a sterilised cheese cloth.
- Once drained, neatly fold the cheese cloth around the curds, place it between 2 cutting boards, place a 2kg weight on top, leave for 20 minutes to press out some of the whey.
- Once pressed, take out the now set whey, gently rinse in cold water, pat dry with kitchen paper, let it sit in the fridge for 1 hour.
- Cut the now cold pressed curd into 2.5cm or 1” cubes.
- Store in a container in the fridge, best consumed within a week.
- This Paneer is perfect fried in olive oil, and used in curries.
- See my example in the video.
- Enjoy.
Equipment & products used in my kitchen and videos
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