Basic Paneer Cheese
Similar to lemon cheese, aka farmer’s cheese, paneer is an Indian dinner cheese that is absolutely delicious. If you can boil milk in a pot, juice a lemon, and tie a knot, you can make paneer.
Equipment
- Cheesecloth
- Colander
Ingredients
- 1 Fresh Lemon Or 1/3 Cup Bottled Lemon Juice
- 1 Gallon Milk
Instructions
- Juice one lemon, or enough until you have 1/3-1/4 cup of fresh lemon juice. You may use bottled juice.
- Pour one gallon of milk into a large, heavy-bottomed stewpot on medium heat.
- Bring the milk to a boil, stirring constantly to prevent scorching. The boil should be consistent and rolling but not hard and riotous. If the milk isn't getting to a boil after being heated thoroughly, turn the heat up bit by bit to achieve a rolling boil.
- Once the milk is boiling, slowly stir in the lemon juice just until you can see the curd separate from the whey. It will look a bit like cottage cheese swimming around in your pot.
- Immediately remove from heat.
- Line a colander with cheese cloth and place it over a large bowl.
- Pour the contents of the pot through the cheese cloth and drain. Lightly salt the curds and mix thoroughly, if desired.
- Tie the ends of the cheesecloth and hang the curds for at least 4-6 hours, or until balled. It should be firm enough to slice.
Notes
To use paneer, slice it into cubes and fry it up in ghee to enhance your homemade curry.
Paneer is a great meat substitute!
Reserve the whey to use in other dishes.
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