Homemade Paneer – India’s Favorite Cheese

Paneer is a traditional homemade cheese usually made from cow’s milk in India. It’s a primary staple in Punjabi cuisine and the favorite in your palak or saag paneer and tikka masala. It’s similar to the Greek or Middle-Eastern cheese haloumi, it retains its shape, is spongy, absorbs flavors well, is great for grilling and has a distinct squeak when fresh.

Mummy would make this and serve it fresh in its crumb form for breakfast with some sprouts and honey. In this form, it is called chenna, one of the most potent protein sources for vegetarian Indians. And she’d use the whey in place of plain water when cooking dal or making roti dough, infusing the meal with even more protein.

Watch the video and happy paneer making!

Makes Approx. 8 oz. | Serves 4-6 | Cook Time: 15 Mins | Cooling Time – 45 – 60 Minutes

Ingredients:

1/2 gallon whole milk
1/3 cup water
4-5 tbsp. lemon juice*

1. In a heavy-bottomed, large pot, add the water and then the milk
2. Bring it to a boil. Watch the milk as it gets close to the boiling point, it can overflow quickly
3. Once you have a rolling boil, add the lemon juice drizzling it over the surface of the milk, a little at a time
4. Stir with a whisk or spatula, you will see the curds separate slowly. Add a dash more lemon juice if needed to ensure all the curds separate from the whey
5. When the whey is clear and the curds are distinct, drain the curds into a cheesecloth lined colander or a paneer mold container set over a large bowl to collect the whey
6. Once drained, tightly bundle the cheese curds in the cheesecloth making it as flat as you can to make it stable for your weight
7. Find an undisturbed spot in your kitchen, set up the colander in a plate, place your cheese bundle and stack with a heavy pot or some cookbooks. Let the paneer drain and form its shape for 1-2 hours
8. Remove the paneer from the mold, check for firmness and make large cubes that’ll hold their shape during cooking
9. Set aside if cooking immediately, or refrigerate for 1-2 days and use pan-fried over salads, in breakfast rolls or your favorite saag paneer and tikka