Reviewed: Jul. 25, 2009

I might have to try this again. This was my first attempt at making paneer (I was making the Palak Paneer from this site). I used 1% milk and low fat buttermilk. I think that might have been my first mistake. It just didn't make that much. I ended up with probably an 8 X 4 inch rectangle 1/2 inch thickness. I let it sit overnight in the fridge. It stayed very firm...probably too firm. Pan frying it was very easy. I thought it could have used some salt maybe...and the texture was too firm. I will try again for sure with whole milk next time. Whole milk update....came out about the same, maybe not quite as dense though

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WSBLEND

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

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Reviewed: Jul. 22, 2009

EASY....FAST...well kinda....A TASTE GREAT, i didnt blend it and it still came out goo, make sure you deep fry, do not pan fry.... very messy

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MedinaChef13

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Reviewed: Apr. 4, 2009

It worked! It was yummy and doable... Yea India in my kitchen

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bakengrace

Cooking Level: Expert

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Reviewed: Apr. 1, 2009

I've been looking for an easy way to make Paneer ever since I learned to cook. Paneer was the only thing I would eat as a child (I'm South Indian) and I've got fond memories of it. My aunt told me to bake ricotta cheese and I didn't like the sound of it. . .I was a little apprehensive of this recipe because it looked to easy. BUT WOW! It IS that easy! Actually, it's easier than the recipe indicates - as another reviewer suggested - skip the food processor. Use cheesecloth in your colander when you go to separate the whey from the water. Tie the opposing corners together and hang it over the sink for an hour or so. Once it stops dripping, wrap it up tightly in plastic to help preserve the moisture. You will need to brown it a little before using, but it tastes good uncooked to. As other reviewers have said - use WHOLE milk - the fattier the milk, the more whey you'll get.

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graceunderfyre

Cooking Level: Expert

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Reviewed: Mar. 9, 2009

Great recipe - my first time making paneer and at first I was worried because it looked super crumbly. I squeezed all the excess water out I could, food processed AND turned out the cheese and put something heavy on it for 30 minutes. But after refrigerating it overnight, it firmed up (even though still looked a little crumbly) and was NOT difficult to cut! I used 2% buttermilk because thats all I could find and it worked great. Thanks for the recipe!!

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curiouschef

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Reviewed: Feb. 23, 2009

I'm sorry to give a bad review, but I really did not care for this paneer. Paneer is one of my favourite ingredients to find in any dish, and this version seemed overly granular... the texture just wasn't right. I followed the tips of the submitter too, so I don't know what it could be. I'll be buying paneer premade from now on.

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Julia

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Dec. 1, 2008

I cannot believe how easy this was to make. Easy, but SUPER messy. Great taste, like other reviewers said it's a little lighter then the Paneer at most Indian restaurants. I definitely will be making this often!

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Bethy

Cooking Level: Expert

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Reviewed: Aug. 13, 2008

Super easy recipe. Watch the milk mixture closely, the instant it starts boiling it will try to bubble over. I let my paneer drip in cheesecloth for about 20 mins then set it in a wide bottom colander with a heavy pot on top for 20 minutes. I then kneaded in some salt for flavor and pressed it again for 10 minutes to get a flattened brick that was easy to slice.

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Genevie

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Reviewed: Feb. 15, 2008

Followed the instructions, very easy and makes a great paneer. I will never buy it in the store again!

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GAIA3441

Cooking Level: Expert

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Reviewed: Feb. 7, 2008

I've never made paneer before, but this is an excellent recipe even for beginners! It's super easy. I followed one of the tips from a reviewer (squeezing the excess fluid from the cheese) and it turned out great. I didn't even have to chill it overnight. Just stuck it in the fridge for 2 hours and chilled it even more in the freezer for 15 minutes to get it extra firm. Great great recipe!

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MrsWolf

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Nov. 28, 2007

PERFECTION! This is the best way to make paneer - try this method before using one that uses lemon juice or vineager which alter the natural flavor. This comes out creamy and delicious. I added salt the curds and omitted the food processor step.

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REBE424

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Reviewed: Apr. 5, 2007

I never made paneer before but Had tasted it many time. I loved how easy this recipe was. It turned out sooo nice. Instead of making it to pieces and frying I just let it cool and used it in a crumbly feta like version. It was sooooooo good.

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Enidora

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Lowell, Indiana, USA

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Reviewed: Nov. 28, 2006

AWESOME! This recipe is so simple and ultimately delicious! You will not be disappointed. I've previously made paneer using yogurt - but it didn't turn out nearly as good, or produce as much as this recipe! I've since made this recipe a couple times... my suggestions? Don't bother with food processing OR the kneeding. However, if you do decide to food process, you do NOT need to kneed the cheese as well. However, I found that I prefer the texture and firmness of the paneer without either step... the cheese was less crumbly too! I use several layers of cheesecloth. Then I just squeeze as much of the liquid as I possibly can by hand through the cheesecloth. (Note: use a towel or a large wooden spoon to avoid burning your fingers on the hot liquid). Then I hang the cheesecloth from the kitchen sink and allow it to drain the remaining liquid and cool. After about an hour it's ready! I take the ball shape and cut slices and then cut the paneer into cubes. Since the recipe does make a lot of cheese, I refrigerated the unused portion. After 5 days I still had some left over... it was tastier than the first day I made it.

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Serena

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Sep. 27, 2006

This is pretty much how I have always made paneer. I never really measured the ingredients though and have always just done it by eye/feel (so to speak). I don't do the food processing part of it though but maybe I will try it sometime...it just seems like too much work. What I do is strain the cheese into a cheese cloth, drain as much water as I can, wrap it tightly into the cloth, set it on a towel, put a towel on top, a pan on top of that and two or three five pound weights dics on top of that. I leave it that way for a few hours. By then it is well pressed, cuts easily, and it more like the firmer kind you get in the shops. Although, if you want a softer variety for stuffing veggies etc... then perhaps following the recipe instructions might be better.

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SARAHCCOONNY

Cooking Level: Expert

Home Town: Frederick, Maryland, USA

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Reviewed: May 8, 2006

This was my first time making cheese, and it was a very exciting process. The taste was good, but it was a little crumbly and difficult to cut neatly. Halved the recipe, used whole milk and the results could easily serve 6. The recipe was good, except I think I prefer the tofu-like cheese in restaurants better because they probably are easier to cut and work with.

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mai

Cooking Level: Intermediate

Home Town: Clinton, Maryland, USA

Living In: Arlington, Virginia, USA

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Reviewed: Jan. 25, 2006

This is very tasty recipe. I made this paneer and added it to simple gravy and it was talk of the party!! I made some change. After let it drip for 3 hours, I Wrapped it in paper towel and put it under pressure. After couple of hours, I put it in tightly closed container and refirdgerate it overnight. Next day, cut it into cubes, fried for 15-20 seconds and added in a gravy. They were very soft and tasty.

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Nipa B

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Reviewed: Dec. 10, 2005

Overall, very good recipe but it seems to like something compared to traditional paneer. Also, it is very delictae to handle. Next time I will try pressing the milk soilds and get more water out. Will update the review when I try different variations.

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OSUMSU

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Reviewed: Nov. 20, 2005

very good, don't fry them for to long or they will be a bit chewy

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MOMMYOFPEPPER

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Reviewed: Sep. 8, 2005

Hello, its me. I submitted the recipe and I would like to clear a few things up. When I submitted the recipe, Allrecipes changed a few of the steps which confused the process. First, this recipe makes two full dinners, or 8 servings of paneer for hefty eaters. The paneer must be processed in a food processor for the right consistency. You do not need to turn out the cheese unless you do not have a food processor (mistake made by website). The paneer should be chilled overnight and I cannot stress this step enogh. The last and most major mistake, the paneer should be deep fired, not fried in a shallow pan with a cup of oil. Because of the delicate nature of paneer, flipping it over in a pan will make it crumble. The paneer should only be fried until very pale golden brown. It will appear like it is not completely cooked. It only needs about 30 seconds to firm up. It adds almost no fat to the recipe if the oil is hot enough and it is fried quickly. The fried pieces can be frozen for up to 30 days in a ziploc bag after chilling. I hope this clears up a little of the confusion about the recipe. The website changes a great deal once submitted.

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AMIBOULD

Cooking Level: Expert

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Reviewed: Aug. 28, 2005

This was my first attempt at making paneer. I followed the recipe exactly (but cut the recipe in half since other reviewers said it made so much). It was easy and the flavor was great. I let the mixture set in the colander for several hours until it stopped dripping, per the recipe. I also used a food processor and the consistency was exactly like firm ricotta cheese. I then refrigerated the paneer overnight. The next day I cut it into cubes and attempted to fry it. It crumbled. I still used it in the Navratan Korma recipe I made though.

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KIMAR

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