Indian Paneer is a simple type of cheese, but with a delicate taste, similar to ricotta or a fresh cheese. This type of cheese is not salted, but I must admit, I prefer it with a pinch of salt.
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: you get about 6 oz of paneer with one liter of milk
- Cooking methods: Stovetop
- Cuisine: Indian
Ingredients
- 1 qt Whole milk
- 2.5 oz Plain yogurt
- 2 tbsp Lemon juice
- 4 pinches Fine salt (not included in the original recipe)
Preparation
Put the milk in a pot.
Heat over medium heat, as soon as it boils well, turn off the heat.
Add the yogurt and lemon, stir with a spoon, now also add the salt (not included in the original recipe, but I prefer it slightly salted)
Let it rest for at least 5 minutes until the cheese curds form.
Prepare a colander with a towel or a napkin that is not too fine-meshed.
Place a bowl underneath to save the whey.
Drain over the pot with the formed cheese.
Squeeze it well to remove all the water.
Leave it like this in the colander or, if you prefer, place it on a plate.
Now put a weight of about 4 lbs on top and let it dry for about an hour (I placed two cartons of milk on top).
Now the cheese is ready.
You can store it in the fridge for about a week.
Tips/Advice
With one liter of whole milk using this procedure, you will get about 6 oz of Paneer.
Paneer can be used in various recipes:
Spiced Rice
If you liked Indian Paneer, try other Indian recipes:
Fava Bean, Potato, and Duck Curry
Tortiglioni with Chicken Garam Masala
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