20 February 2007


Paneer is very easy to make. Slowly heat 2 quarts of milk till just boiling, stirring every so often to keep it from boiling (watch it, because boiled over milk isn't fun to clean up). Then add 3-6 T of lemon juice or vinegar- just till the milk turns and separates. The color and texture of the milk will change and separate into yellowish whey and white curds.

After it turns, remove from heat, stir for another few seconds, and then pour it into a cheesecloth-lined strainer in the sink (or over a bowl of you care to save the whey; it's tasty). Rinse the curds with cold water, then gather the edges of the cheesecloth to form a bag. Knot it or use a rubber band or string or whatever method you already have for draining curds and hang the bag to drain. You might just hook it over the faucet of the kitchen sink if no one's going to turn on the water for a while. You can also hang it over a bowl if you want to save more whey.

After 20 minutes you'll have a soft cheese that can be used as a spread or you can press it into the more traditional paneer. Leave the cheese in the bag and flatten it into a thick round. Put it on a plate, then press with a heavy weight (you might try putting a cutting board on top, then a pot of water). Press the cheese for 2 hours and use, or store in the fridge for a few days. There are lots of recipes that use paneer and you can easily find many on the internet.


  1. John GovernaleFebruary 20, 2007

    Does this work with regular, store-bought milk?

  2. Sure. That's how I've always made it.