Paneer is an Indian cheese made with either cow or buffalo milk. The flavor is very fresh and milky. It is great added into Indian curries but can also be used as a topping for pizzas and salad.
Use it to make paneer pakora or paneer bhurji.
Prep Time
Cook Time3030 minutes
Total Time11 hours
CourseSnack
CuisineIndian
Servings4
Calories160 kcal
4.75 from 12 votes
Ingredients
Scale:
- 1 quart whole milk
- 2 lemons
Instructions
- Bring the quart of milk to boil.
- As soon as it starts boiling, turn off heat.
- Squeeze the juice of one lemon into the milk and stir. The milk solids with start to separate from the whey. Keep adding more lemon juice until the whey has lost all milkiness. It should be a clear yellowish liquid.
- Line a large sieve with a cheese cloth or paper towel. Pour the separated milk through, collecting the milk solids. (You can save the whey to make bread with if you want)
- Collect the four corners of the paper towel or cheese cloth to form a sack around the milk solids. Gently twist the top to squeeze out the liquid whey.
- Place a weighted object on top, canned food works well, and let sit for at least 30 minutes. The weight will help squeeze out more liquid to yield a firmer cheese.
- When you’re ready to use the paneer, unwrap the disc of cheese and cut into cubes.
Notes:
Makes about 1/2 cup of paneer. Can easily be doubled or quadrupled.
Calories:160kcal
Carbohydrates:16g
Protein:8g
Fat:8g
Saturated Fat:4g
Polyunsaturated Fat:1g
Monounsaturated Fat:2g
Cholesterol:24mg
Sodium:103mg
Potassium:387mg
Fiber:2g
Sugar:13g
Vitamin A:395IU
Vitamin C:29mg
Calcium:281mg
Iron:1mg
It is super easy to make and only 10 minutes of active work!
