HOW TO MAKE FRESH PANEER
MAKE THIS FRESH PANEER CHEESE FOR YOUR VEGETARIAN CURRIES.
Our recipe for making fresh paneer cheese or curd is simple and uses just milk and lemon juice, with the option of yogurt. Paneer is a handmade cheese that is hung and requires no rennet. It is light and fluffy, and can be used as a ricotta replacement in salads. But the best way to use fresh paneer is to spice it and cook it as Indian regional tradition dictates. Look to step 4 in the method to find a link to our turmeric paneer recipe.
Find out the best tips to cooking paneer >
RECIPE DETAILS
Serves: 4
Cooking time: 10 minutes cooking + 12 hours hanging time.
Dietary Style: Gluten Free. Vegetarian.
INGREDIENTS
- 4 litres of milk
- juice of 2 lemons
- 1 tbsp yogurt (optional)
METHOD
How to make our fresh paneer cheese recipe.
STEP 1
In a large pot, bring the milk to the boil over high heat. While you’re waiting for the milk, juice the two lemons.
STEP 2
When the milk begins to boil and climb up the pot, turn off the heat and add the lemon juice. Add the yogurt now also if you like—it will make the curds creamier. The curds should form immediately. I had the lemon juice a little at a time until the milk splits and the curds and whey form.
STEP 3
Strain the curd into a muslin cloth or a thin tea towel, reserving the whey for later cooking. Hang the paneer / chaaman / curd for a day until ready.
STEP 4
Look to this recipe here to see how to continue on with the paneer making process in a traditional Kashmiri fashion.
LEARN MORE ABOUT
HOW TO COOK PANEER
How do I make raw paneer at home?
By splitting hot milk with lemon juice. I have a recipe for homemade raw paneer here that is essentially fail safe.
What is paneer?
Paneer is a soft cheese made in much the same way as ricotta. It is not aged, and there is no rennet added.
Can I make paneer from alternative milks?
Yes. Essentially you can work a similar process with soy milk to arrive at a tofu product that can pass for paneer. I have tried making paneer with nut milks with no success—they have a different structure.
Can I use tofu instead of paneer?
Yes. Tofu will react differently with the spices in terms of end taste, but it will still be delicious. I would still follow the same process, frying the tofu before cooking. In this case it may be better to not use a soft tofu, as it is likely this will break apart when frying.
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