How to make Paneer
May 24th, 2008 filed under Miscellaneous, Paneer (Indian Cheese)
Paneer is a homemade Indian cheese. Paneer is used many different ways making desserts, appetizers and main course dishes.
Paneer (how to)
Ingredients:
- 8 cups (half gallon) milk
- 1/4 cup lemon Juice
Method:
- Mix lemon juice in half cup of hot water and put aside.
- Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
- As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
- Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
- Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
- To take out the excess water, press the wrapped paneer under a heavy pan for about 1 hour.
Tips:
If paneer will be used to make any dessert dish:
- The most important part of making paneer for dessert is how much water to take out from the paneer.
- To check if right amount of water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
- For making sweets, paneer can be refrigerated for 1 to 2 days.
- Paneer from half-gallon milk will make about 15 to 20 rasgullas.
- I suggest 2% milk for rasgullas, rasmalai, chamcham or any other dish in that category.
- For sandaish, burfee or any other such dish use regular milk.
If paneer will be used for making main dishes:
- Before Pressing the paneer knead it enough so paneer is not crumbly.
- Press the paneer instead one hour, two hours making firmer.
- Cut the paneer to desired shape. Paneer can be refrigerated for a few days or kept frozen for months.
Variations:
- Add salt to the paneer, if you like with your choice of spices one or more, including black pepper, roasted cumin seed, chopped green chilies, chopped cilantro (Hara Dhania) or to your taste.
[...] made paneer (home made Indian cheese), then used it in an awesome saag paneer recipe. Any recipe that includes [...]
Hi Manjulaji,
I did the paneer and it came out wonderful. But I was feeling sad to throw away all the water that lefts out of the milk after curdling. Can you suggest the ways we could use that water ?? In cooking or something else ?
Thanks,
Jaya
Jaya,
You can use water for making dough or use in making any gravy dish.
Hi Manjula,
I was always afraid to make paneer or even where to begin thinking it was very complicated. I watched your video and I was blown away at how simple you made it seem! I am looking forward to using the recipe as well as using your oil vs ghee method on paranthas :p Mine always come out too crispy. Thank you for your continued recipes!! :p
It actually worked out great. I made 4 cups of paneer for my pedas.
i love ur paner
Hi Manjula ji.
Thank you so much..I made the mattar ki kachori and it was delicious.. i check ur website for almost very recipe you have added..Being an vegeterain myself, I just love ur site..
Thank you very much…
Thought you’d be interested in this “how to make Paneer Cheese”
Nancy
I was really pleased with the method of ” How to make paneer “.
Very well put together in a very simplified way.
Great! Can we have a receipe for a proper punjabi kebab and chicken tandoori please.
Regards,
Surjit.
Mr Surjit – Manjula is vegetarian – this is a vegetarian website.
Dear Manjula
I made ”paneer” and went out delicious. I do not know why but when I tried to knead my cake sticks. Why? It’s too fat cheese? Cheese cake have to be fresh or have to sit in the fridge for a while?