Making homemade cheese is easier than you might think! One of the simplest cheeses to make at home is Paneer, a fresh Indian cheese. It doesn’t require rennet, and all you need are a few ingredients. Here’s a recipe for making delicious homemade Paneer:
Homemade Paneer Recipe
Ingredients:
- 4 cups whole milk (preferably full-fat)
- 2-3 tablespoons lemon juice or white vinegar
- 1/4 teaspoon salt (optional)
- Cheesecloth or a clean kitchen towel
Directions:
- Heat the milk:
- Pour the milk into a large pot and heat it over medium heat. Stir occasionally to prevent the milk from sticking or burning. Heat until the milk comes to a gentle boil.
- Add the acid:
- Once the milk is boiling, reduce the heat to low. Add the lemon juice or vinegar, one tablespoon at a time, while stirring gently. The milk will begin to curdle, and the curds (solid) will separate from the whey (liquid). If the milk doesn’t fully curdle, add a little more lemon juice or vinegar until the separation happens.
- Let it sit:
- Once the milk has fully curdled, let it sit for 5-10 minutes to ensure the curds have fully formed.
- Strain the curds:
- Set a fine mesh strainer or colander over a large bowl and line it with cheesecloth or a clean kitchen towel. Carefully pour the curdled milk into the strainer to separate the curds from the whey. You can save the whey for other recipes like soups or smoothies, or discard it.
- Rinse the curds:
- Rinse the curds with cold water to remove any residual lemon juice or vinegar and cool it down.
- Press the Paneer:
- Gather the edges of the cheesecloth and twist it to form a pouch. Press the pouch gently to remove excess moisture. For a firmer paneer, place the pouch on a plate, put a heavy object (like a pot or can) on top, and allow it to press for 1-2 hours.
- Unwrap and cube:
- Once pressed, unwrap the cheesecloth and cut the paneer into cubes or slices, depending on your preference.
- Serve:
- Your homemade paneer is ready to use! You can enjoy it in curries, salads, sandwiches, or even fry it for a crispy snack. Store any leftovers in an airtight container in the fridge for up to a few days.
Tips:
- Milk quality: For best results, use full-fat, whole milk. The richer the milk, the creamier your paneer will be.
- Flavoring: You can add herbs or spices like cumin, cardamom, or turmeric to the milk before curdling it for an extra burst of flavor.
- Whey use: Don’t throw away the whey! It can be used as a liquid base for soups, smoothies, or bread making.
Homemade paneer is fresh, mild, and perfect for dishes like Paneer Butter Masala, Palak Paneer, or Grilled Paneer Skewers. Enjoy your delicious, homemade cheese!