Paneer is a fresh, non-aged cheese that holds a special place in South Asian kitchens. Revered for its versatility, it’s the backbone of countless savory dishes—from creamy curries like Palak Paneer to grilled delights like Paneer Tikka. Unlike aged cheeses, paneer is quick to prepare and doesn’t require rennet, making it ideal for vegetarians. This recipe walks you through the artisanal process of transforming milk into a soft, crumbly block of paneer using just two ingredients. The image you shared beautifully captures this transformation—from curdling milk in cheesecloth to the final wheel of cheese, sliced and ready to serve. Whether you’re building a wellness-focused recipe collection or exploring global comfort foods, paneer is a must-have.
INGREDIENTS:
- 2 liters full-fat milk (preferably fresh and unhomogenized)
- 4–5 tablespoons lemon juice or white vinegar
- Cheesecloth or muslin cloth
- Ice-cold water (for rinsing)
INSTRUCTIONS:
- Boil the Milk: Pour the milk into a heavy-bottomed pot and bring it to a gentle boil over medium heat. Stir occasionally to prevent scorching. Once it begins to froth and rise, reduce the heat to low.
- Curdle the Milk: Add lemon juice or vinegar one tablespoon at a time, stirring slowly. Within moments, the milk will begin to split—white curds separating from the translucent whey. Continue stirring gently until the whey is fully separated and no milky streaks remain.
- Strain the Curds: Line a colander with cheesecloth and place it over a large bowl or sink. Carefully pour the curdled milk into the cloth, allowing the whey to drain. Rinse the curds under cold water to remove any residual acidity from the lemon or vinegar.
- Shape the Paneer: Gather the edges of the cloth and twist to squeeze out excess moisture. Flatten the bundle into a disc or block shape. Place it on a plate and set a heavy object (like a cast iron pan or a water-filled pot) on top to press it. Let it sit for 30–60 minutes depending on how firm you want the paneer.
- Unwrap and Slice: Once pressed, unwrap the paneer. It should be firm and hold its shape. Slice into cubes or wedges as desired. It’s now ready to be used in recipes or stored in the fridge for up to 3 days.
Serving Suggestions & Variations:
- Classic Curry: Sauté paneer cubes and simmer in a tomato-based gravy with cream and spices.
- Grilled Delight: Marinate in yogurt, turmeric, and garam masala, then grill or pan-fry.
- Wellness Twist: Use almond milk or oat milk for a dairy-free version (note: results vary).
- Sweet Option: Crumble paneer and mix with sugar and cardamom to make Sandesh or Kalakand.