Paneer (Homemade Cheese)

Paneer, also known as ponir or Indian cottage cheese, is a fresh acid-set cheese common in the Indian subcontinent (Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan and Sri Lanka) made from cow or buffalo milk. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. Its acid-set form (curd) before pressing is called chhena. The origin of paneer is debated. Ancient Indian, Afghan-Iranian and Portuguese-Bengali origins have been proposed, but whilst the jury remains out on this it is clear that this is very much an Asian creation.

Prep Time 3 mins

Cook Time 10 mins

Rest Time

Total Time 4 hrs 13 mins

Cuisine: Asia, Indian

Courses: Larder & Basics

Servings: 12

Calories: 167

Dietary: Vegetarian

Ingredients

3½ litres whole milk
2 tsp lemon juice (add a little more if needed to achieve a clean separation into curds and whey)
2 tsp salt

Instructions

1
Have the lemon juice measured and ready before heating the milk.
2
Heat the milk to 88°C but do not burn it, so run the hob at a lower heat for longer.
Stir often enough to prevent the milk catching on the base of the pan as it approaches temperature.
3
Add the lemon juice to the hot milk and stir gently.
4
Wait for 10 minutes whilst allowing it to cool. You should have a clear and defined separation into curds and yellowish whey. If not, gently return the milk towards 88°C and add a little more lemon juice until the curds separate cleanly.
Add any extra lemon juice gradually; once a clean separation is achieved, stop adding acid.
5
Transfer the curds and whey into a colander that is lined with cheesecloth with the slotted spoon. Drain until the whey is no longer running out of the cheesecloth. Sprinkle on the salt and mix into the curds. Do not discard the whey, I shall run an article on how to reuse.
6
Gather the corners and edges of the cheesecloth whilst giving it a squeeze to remove as much whey as possible then tie it up into a bundle.
7
Place the cheesecloth bundle onto a chopping board and place another board, plate, or similar on top of it. Add weight to the upper board to approximately 1kg and leave it in place for 1 hour.
8
Over the next 3 to 4 hours increase the weight gradually until you have approximately 3kg pressing down on the cheese.
9
Your paneer will be at its best after circa 4 hours of pressing. This cheese is fresh and ready to eat immediately. Keep it covered in the fridge and use it while fresh.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 167kcal

% Daily Value *
Total Fat 12.5g20%
Saturated Fat 7.8g39%
Sodium 397mg17%
Potassium 35mg1%
Total Carbohydrate 0.5g1%
Dietary Fiber 0.0g0%
Sugars 0.5g
Protein 13.2g27%

Calcium 275 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

A good addition to serve with chapati, puri, pakoras, keema or a dhal.