Homemade Paneer in 30 Minutes

January 28, 2016
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Paneer Indian Fresh Cheese

Don’t you love Paneer Tikka Masala, Palak Paneer or Paneer Butter Masala? Well, I do! Ever since I traveled to India a couple of years ago, cravings for the mentioned dishes seem to occur more often.

The key ingredient in all these dishes is the cheese: Paneer. Paneer is a type of a no-salt-added Indian fresh cheese that requires no ageing or culturing, thus it is very easy to make at home.

How to make perfect Paneer

It’s basically just milk simmered on the stove and splashed with vinegar or lemon juice. Then you have to strain and press the resulting curds and voilà: Your homemade Paneer is ready. This is a recipe for 30-minute Paneer – everything included, even cooking the milk. Depending on how firm you wanna enjoy the paneer, you want to press it between 15 and 30 minutes – the longer, the firmer.

Step-by-step recipe for quick paneer

Making homemade Paneer

Heat the milk in a saucepan over medium-high heat, stirring occasionally in the beginning and all the time towards the end to make sure the milk doesn’t scald. I find a rubber spatula perfect for this job.

Once the milk has come to a boil, reduce heat to low and stir in the vinegar – the milk should begin to curdle immediately.

How to make Paneer

Place a colander in the sink and line it with several layers of cheesecloth or other straining cloth. Scoop or pour the curds into the colander. Rinse the curds with cold water to remove the vinegar-flavor (I don’t rinse the curds when using lemon juice. I like paneer with a hint of lemon.)

Paneer in cheescloth

Bring all sides of the cloth together to create a bundle …

How to make Paneer

…. and tie it (or swirl it in itself). >> Find a close-up shot here.

How to make Paneer

Place a cutting board in the sink. Put the paneer on top and set a second cutting board or plate on top of the package and weigh it down. I typically fill the pot I have cooked the milk in with water for this (pot including water are 3 kg / 6½ lbs). I also do place a spoon (or anything else) between sink and lower cutting board to get the board crooked and ease the drainage of whey. >> Here is a pic how this looks like in the real world, outside the food-blogoshere… (and instead of the can imagine a water-filled pot)

Homemade Paneer

Press for at least 15 minutes or up to 1 hour. (Picture: Cheese after 30 minutes pressing.)

Paneer pressed in cheescloth

In my opinion 20-30 minutes results in a perfectly firm paneer.

Homemade Paneer: Pressed cheese

 Paneer after 30 minutes pressing.

Homemade Paneer

 Paneer after 30 minutes pressing (bottom side up).

Paneer Indian Cheese

Once pressed, the paneer is ready to use. Use right away, or refrigerate for up to 2 days or store it in water in the refrigerator for up to 1 week, replacing the water every other day.

Paneer is usually cut into 1/2-inch cubes and added to curries and other Indian dishes.

Homemade Paneer in 30 Minutes

Yield: 7 oz / 200 g (about 1½ cups cheese cubes)

Homemade Paneer in 30 Minutes

This recipe for 30-minute Paneer only requires 2 ingredients and is easy to make at home. Paneer is usually cut into 1/2-inch cubes and added to curries and other Indian dishes.

Ingredients

  • 6 ¼ cups (1.5 liters) whole milk (2%-milk also works)
  • 3 tablespoons (45 ml) white wine vinegar or freshly squeezed lemon juice

Instructions

  1. Heat the milk in a saucepan over medium-high heat, stirring occasionally in the beginning and all the time towards the end to make sure the milk doesn't scald. I find a rubber spatula perfect for this job.
  2. Once the milk has come to a boil, reduce heat to low and stir in the vinegar - the milk should begin to curdle immediately. Remove the saucepan from the heat and cover with a lid for 5 minutes. If the milk doesn’t separate, add another tablespoon of vinegar while the milk is still simmering.
  3. Place a colander in the sink and line it with several layers of cheesecloth or other straining cloth. Scoop or pour the curds into the colander. Rinse the curds with cold water to remove the vinegar-flavor (I don’t rinse the curds when using lemon juice. I like paneer with a hint of lemon.)
  4. Bring all sides of the cloth together to create a bundle and tie it (or swirl it in itself).
  5. Place a cutting board in the sink. Put the paneer on top and set a second cutting board or plate on top of the package and weigh it down. I typically fill the pot I have cooked the milk in with water for this (pot including water are 3 kg / 6½ lbs). I also do place a spoon (or anything else) between sink and lower cutting board to get the board crooked and ease the drainage of whey.
  6. Press for at least 15 minutes or up to 1 hour. In my opinion 20-30 minutes results in a perfectly firm paneer.
  7. Once pressed, the paneer is ready to use. Use right away, or refrigerate for up to 2 days or store it in water in the refrigerator for up to 1 week, replacing the water every other day.
  8. Paneer is usually cut into 1/2-inch cubes and added to curries and other Indian dishes.
http://www.lilvienna.com/homemade-paneer-in-30-minutes/

Did you follow this recipe? You could share your result here. All you need to do is take a picture with your smartphone and send it to enjoy@lilvienna.com
Homemade Paneer in 30 Minutes was last modified: February 1st, 2016 by Ursula

4 thoughts on “Homemade Paneer in 30 Minutes

  1. Marianita Jocosing

    Hi, in our country, the Philippines, the equivalent of paneer is made from carabao’s milk. but sad to say, carabao’s milk is hard to find in the market nowadays. I will try your vesion of paneer using fresh milk. btw, i also made your easy no-yeast naan bread and it’s delicious. Thank you.

    Reply
    1. Ursula Post author

      Hi Marianita! How interesting, I wasn’t aware of that (even though I visited the Philippines). So great that you tried the Naan recipe already ;-)) Yes, try the paneer, I really love curries with it. Hope it turns out as nice as the naan!

      Reply

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