Indian Cheese (Paneer)
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An extraordinary source of protein, paneer is used in many savory recipes. It keeps for about 1 week, refrigerated.
Hands-on: 10 minutesTotal: 2 hours 20 minutes
- ¼ cup lemon juice
- 8 cups whole milk
- Bring the milk to a boil in a large pan over medium heat. Line a sieve with several layers of cheesecloth. Set aside the sieve in a clean, dry sink.
- Once the milk has reached the boiling point, remove the pan from the heat. Add the lemon juice slowly. The milk will begin to form a curd cheese. Using a wooden spoon, stir the mixture until all the milk has curdled, about 1 to 2 minutes. You will see the curd cheese, which is white, separating from the whey, a cloudy-looking liquid.
- Pour the mixture into the cheesecloth-lined sieve to drain off the whey. When the cheese has cooled (about 20 minutes), fold the corners of the cheesecloth and squeeze to remove any remaining whey. To make the paneer firm, put it between 2 large plates and place something heavy (such as a large pot of water) on top to weigh it down. Once it has set for about 2 hours, remove the cloth.