Paneer Indian Cheese
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[Based on 22 users]
Author vahchef Yield No Value
Published Sep 27, 2007 Cooking Time 1 hour
Recipe Type Veg-Main Preparation Time 30 min
Ingredient panner Standing Time 1 hour
Description: Paneer is a homemade Indian cheese that is used in making different desserts, appetizers and main course dishes. Paneer is very versatile, soft and blends well with creamy sauces. It is usually served as an appetizer or accompaniment to a main course.

Recipe of Paneer Indian Cheese

Ingredient Name Quantity Unit
Vinegar Or Lemon Juice 30 ml
Pepper 1 Pinch
Mualin Cloth 1 Piece
Milk 1000 ml
Mint 1 Pinch
Cumin 1 Pinch

Directions

  1. Pour the milk into the pan.
  2. Bring the milk to a gentle simmer.
  3. Start to slowly stir in the lemon juice or vinegar, about a tablespoonful at a time. The milk will begin to curdle. This is "curds and whey". 
  4. Drain off the whey, keeping the curds.
  5. Dump the curds out onto the cloth (it will be messy), wrap them up, and squeeze the cloth to get the whey out.
  6. Fold the curds up in the cloth, then balance the big pot full of cold water on top
Cut after resting it for a hour and is ready to cook.
Posted Sep 27, 2007

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5 Comments

5 days ago
e not tasted it yet. - meant to say Have not tasted it yet.

5 days ago
My recipe came out looking exactly like yours in consistency, but i forgot to add spice before draining the curds. e not tasted it yet. I had tried many times in the past to make it without success. Thank-You for inspiring me to try again. I brought whole milk to a rolling boil, turned off the heat and added a little white vinegar while stirring, until I saw the curds forming.

Germany Apr 7, 2013
I know this vid is old but how long should I boil it before putting in the cloth?

susan abraham May 15, 2012
after draining the whey can the paneer be washed with water a few times and drained to remove the acidic taste of lemon/ vinegar?

Chinmoy Mitra Mar 22, 2012
Hi, thanks for this video. You have asked us to use vinegar for making paneer. Now there are different types of vinegar available in the market having exotic names. What kind of vinegar should we use?

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