2 hours 20 mins

    Paneer is an essential ingredient.

    31 people made this

    Serves: 4 

    • 4 cups milk
    • 3.75L milk
    • 1 tablespoon plain yogurt
    • 1L buttermilk
    • 1 teaspoon salt
    • 250ml rapeseed oil for frying
    • 1 teaspoon sugar
    • 1 tablespoon fresh lemon juice

    Prep:2hr  ›  Cook:20min  ›  Ready in:2hr20min 

    1. Combine the milk, yogurt, salt and sugar in a saucepan. Heat over medium heat, stirring occasionally with a whisk. As the milk is just about to boil (it will bubble at the edges), stir in the lemon juice.
    2. Pour the regular milk into a large pot. Bring to the boil over medium heat. Watch carefully, as it will boil over almost as soon as it starts to boil. As the milk begins to boil, pour the buttermilk into the pot in a steady stream while stirring constantly. The milk will separate into curd and water.
    3. Remove from the heat and pour into a sieve lined with cheesecloth. Lift the cheesecloth by the four corners and tie them together. Hang the cheese in the cloth over the sink to drain. It will take 30 minutes to 1 hour. Once drained, place the cheese, still in the cloth, into a bowl and refrigerate until ready to use.
    4. Place a piece of muslin into a colander, and pour the milk mixture through it. Reserve some of the liquid for later. Let the milk mixture sit in the colander for a couple of hours, or until it stops dripping.
    5. If later you want to cut the paneer into firm fingers, use a spoon to press the paneer into the shape of the bowl before refrigerating.
    6. After the curds are strained and settled, transfer them to a food processor. Process until smooth. It should be able to form a ball if it is the right consistency. If it is too dry, add a little of the reserved liquid and process again. The consistency should be like a firm ricotta cheese.
    7. Turn the cheese out onto a clean surface, and knead until smooth. Form into a ball, and wrap in clingfilm. Refrigerate until needed.
    8. To cook the paneer, heat the oil in a large heavy frying pan over medium-high heat. Cut the paneer into bite size pieces. Fry for about 1 minute, or until a very pale golden brown. Drain on kitchen roll. Add to your favourite curry or dish.

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    Reviews in English (25)


    Okay, here's how it worked for me. I made the recipe as it is written using whole milk and got some curds (about 3/4 cup) with remaining liquid that looked like 2% milk, not whey. It seemed like I could get more out of it, so I cooled the mixture down to room temperature, then heated it to boiling again and added a tablespoon of white vinegar as suggested by another reviewer. It curdled beautifully leaving a clear whey and more solids than the first attempt. My advice is to go straight for the vinegar as the acidity of lemons may vary from one to the next. The paneer tastes excellent with a nice firmness that held its shape when cut.  -  06 Jan 2008  (Review from Allrecipes US | Canada)


    Paneer is quite easy to make. Definitely requires whole milk. One thing this recipe doesn't mention is that the milk has to curdle. This occurs once you put in the lemon juice. I have seen it not curdle, perhaps due to less acidic lemons. Lemon can be substituted with white vinegar, especially if your lemons won't cause it to curdle. Toss some fresh cracked peppercorns into the curdled milk in the cheese cloth and stir before hanging for peppercorn paneer.  -  23 Oct 2007  (Review from Allrecipes US | Canada)


    Being an indian, we use regular milk in making paneer. I am assuming that Dostanden ment to put that in the recipe. Usually the higher the fat content in milk, the better and more paneer you will get.  -  25 Mar 2006  (Review from Allrecipes US | Canada)