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.
Hi. manjula.
I have tried few recires, All turn out very tasty.
I would prefer a written recipes .After watching vedeo.
As i found for paneer. really is very helpful.
I just print out and make or share with friends.
thankyou.
sometimes milk curds up due to improper storage or boiling, can that alsobe used to make paneer?
Milk that has curdled from improper storage is spoiled and should be thrown out. It can make you sick, plus it will taste awful!
Milk that has curdled just from boiling (without adding any lemon juice or vinegar) is not familiar to me. Why would it curdle just from boiling alone?
ALWAYS use only fresh, properly stored milk for drinking and cooking.
Thank you so much for putting together such a great website! I just finished making paneer–and it came out great! I look forward to turning it into palak paneer tomorrow after work. Anchorage, AK
Hi Manjula,
Today i tryed making paneer following ur recipe but my curds were not as big as your’s. I drained as much water as i could but its still prety wet and not able to cut it into squares. even though i pressed it under heavy pots. wat did i do wrong? please help.
thanks.
If you used lemon juice, it was not acidic enough to seperate the curds and whey. Also…make sure you have brought the milk to a boil before you add the lemon juice or vinegar. That may have been the problem too.
I use white vinegar for paneer because lemon juice doesn’t always work unless you add a lot of it and vinegar doesn’t leave a flavor to the paneer.
thank you so much for your delicious recipies, you share your artfulness and love of cooking,
me and my family sincerely apreciate it
from new caledonia
cécile
Instead of lime t0 curdle milk to make paneer try diluted vinegar (50 percent water added to vinegar) no need to wash paneer then as it does not have bitter lime smell
Manjula aunty!!! after 15 years of trying, i was able to make a decent paneer with your recipe! The flavour and consistency is much like the one from the local Indian restaurant!!! Thanks again for another wonderful ans easy recipe! <3
Thankyou so much Manjula for showing me how to make Paneer. I had already been told how to do it but your video has given me more confidence to give it a go for myself… Wonderfully helpful! x
I recently became vegetarian. I do realize the importance of protein in my diet, so I’ve opted for the high fibrous and rich in protein bean salads/soups and dishes. I decided to do research on tasty vegetarian recipes and I found that Indian recipes use a lot of spices and flavors to season their dishes. I also discovered that Manjula has the easiest and most delicious recipes. Thank you, Manjula!
Thank-you for wonderful videos! I am learning to cook indian food-wish I had some classes near me in North Carolina. Where would I find the Steel tins to store my spices? I’m stocking my pantry now. Thank-you again!
Hello Aunty,
In the written version u mentioned to knead the paneer to use for main dishes.
But in video u dont say that..Also in video u say 6 cups…But in the written version it says 8 cups..Can u plz let me know which one is correct ?
Wanna try it soon..Eagerly waiting for ur reply..
Thanks
does not matter 6 cups or 8 cups it is up to u how much paneer u wanr and try using distilled vinegar diluted with water 50 50 say 2 table spoonfuls each