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a wheel of Homemade Paneer cheese on a wooden cheese board
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Homemade Paneer

This homemade cheese is a staple of many Indian recipes such as Paneer Tikka Masala.
Course Side Dish
Cuisine Indian
Keyword homemade cheese, homemade paneer
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 4-6 servings
Calories 300kcal
Author Toni Dash

Ingredients

  • 8 cups Whole Milk not ultra-pasturized
  • 4-6 tablespoons Fresh Lemon Juice
  • Cheesecloth

Instructions

  • Line a colander with a double thickness of cheesecloth, allowing a few inches to drape on either side of the colander. Set aside.
  • In a stock pot or Dutch oven, heat the milk over medium heat, stirring often as it warms. 
  • When small bubbles appear on the surface of the milk, add 4 tablespoons of the lemon juice and reduce the heat to low. 
  • Continue stirring gently as the milk curds appear. 
  • If after a few minutes the milk curds (small whitish solids) have not fully formed separating from the whey (light greenish liquid), add another 1-2 tablespoons of lemon juice until the curdling is obvious. 
  • Continue to stir gently to allow curds to form (and not break apart).
  • Remove the pot from the stovetop and pour contents into the prepared colander. Allow the liquids to drain and rinse lightly with cool water.
  • Fold the shorter sides of the cheesecloth inward over the curds and tie the long ends once to make a small packet. Squeeze gentle to release more liquid and tie to the kitchen faucet; allow to drain into the sink for 10 minutes.
  • Remove from the faucet and turn the cheesecloth packet of curds on its side with the tied area on the side as well. 
  • Press on the cheese bundle to form a round shape. 
  • Place the packet in a round cake pan (or other similar flat bottomed pan). Place a flat saucepan on top of the cheese and something heavy inside to compress the cheese (I put a brick in the saucepan). 
  • Place in the refrigerator and allow to sit 1-2 hours until the cheese is fully formed. Note: it can sit longer.
  • Unwrap the cheesecloth to slice and eat the paneer.

Nutrition

Calories: 300kcal | Carbohydrates: 24g | Protein: 15g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 209mg | Potassium: 659mg | Sugar: 25g | Vitamin A: 790IU | Vitamin C: 5.8mg | Calcium: 551mg | Iron: 0.1mg