Paneer (Home Made)

Paneer (Home Made)

19
DOSTANDEN 0

"Paneer is an essential ingrediant in Indian cooking. Often people substitue riccotta or some other kind of cheese. But they never taste the same and paneer is so easy to make. With this simple recipe, you'll give true Indian authenticity to all your dishes."
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Ingredients

2 h 20 m servings 129 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 4.9 g
  • 7%
  • Carbs:
  • 13.1g
  • 4%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 684 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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. 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.
  3. 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.

Reviews

19
  1. 25 Ratings

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Most helpful positive review

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 li...

Most helpful critical review

I have no idea what I am doing wrong, but I tried this recipe twice and I didn't get any cheese. It wouldn't curdle at all. I used whole milk.

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 li...

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 i...

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 w...

the taste was fantastic, but i did not know how much the recipe was supposed to make - i used fat free milk and did not get much out of it (8 servings = apx 6oz of cheese) but i suspect if i use...

This is a great recipe, and so easy to make. Those of you who couldn't get your milk to curdle, it's possible that you didn't get your milk hot enough. I only got a tiny bit of cheese the firs...

Finally! A paneer recipe that worked! I made this yesterday and am using it tonight in Rosy's Palak Paneer. I did read the posts about full-fat milk working better. Since all I had was 2 ...

I have no idea what I am doing wrong, but I tried this recipe twice and I didn't get any cheese. It wouldn't curdle at all. I used whole milk.

Crumbly the first time - allow curdling to take place while heating on medium - might have to add extra lemon juice

Great recipe. I used vinegar instead of lemon juice. I doubled it and got over 300g (about 3/4 of a lb) of cheese from 2L of whole milk. I pressed my paneer under a heavy pan and some cookbooks....