Paneer (Homemade Indian Cheese)
4 servings
180 minutes
Paneer is a traditional Indian fresh cheese that forms the basis of many dishes in this cuisine. Its soft, delicate texture is perfect for making curries, snacks, and sweets. The history of paneer dates back to ancient India where it was used as an important source of protein. Its flavor is neutral but easily absorbs the aromas of spices like turmeric, coriander, and saffron, making it a versatile ingredient. Homemade paneer allows control over its density—from soft cottage cheese to firm cubes. It pairs wonderfully with vegetables, tomato sauces, and various spices to create rich flavor compositions. Paneer is ideal for vegetarian cuisine and is often used in festive dishes. The ease of preparation makes it accessible even for cooking novices.
1
Put the milk on medium heat in a pot large enough so that it doesn't overflow when it rises. You can add salt and chosen spices if desired, or make it without spices and salt — it's all up to your taste.
- Milk: 3 l
- Salt: to taste
- Turmeric: to taste
- Ground chili pepper: to taste
- Ground coriander: to taste
- Saffron: to taste
2
We squeeze lemon juice into the yogurt. It's very important that the yogurt is at room temperature and not cold! Once the milk starts to boil, we carefully start pouring in the yogurt in a thin stream. Slowly stir with a wooden spoon when it begins to boil. The milk will start to curdle, separating into a whey and lumps of future cheese.
- Natural yoghurt: 450 ml
- Lemon juice: 2 tablespoons
3
Remove the pot from the heat. If the whey is not clear, put the pot back on the heat and add a bit more yogurt. Do not keep the paneer on the heat too long, or it will become tough. The milk sold in our stores cannot always be curdled this way, as substances that prevent curdling are added for preservation. Even with a lot of yogurt, the milk partially curdles and remains whitish. In this case, the milk should be left for a few hours until all solid particles rise to the surface, forming a dense cheese layer.
- Natural yoghurt: 450 ml
4
Next, line a colander with cheesecloth and transfer the paneer into it. Rinse it under cold running water for half a minute to firm it up and remove the coagulant that can spoil the paneer's taste. Then squeeze out the remaining liquid using the following methods. If you need firm paneer for making cheese cubes or cottage cheese sweets, tie up the cheesecloth and place it under a press for some time. The longer the paneer is under pressure, the firmer it will become. You can also hang it in cheesecloth and leave it until all moisture drains out and the paneer hardens. If you need soft cottage cheese, just tighten the cheesecloth and squeeze out the water.