Indian Cheese (Homemade Paneer)

Recipe courtesy Bal Arneson
Show: Spice Goddess Episode: Inspired Indian Flavors
TOTAL TIME: 1 hr 5 min
Prep: 5 min
Inactive Prep: 1 hr
Cook: --
YIELD: 1/2 pound
LEVEL: Easy

ingredients

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Directions

Bring the milk to a boil in a large pot. Add the vinegar, and stir until the mixture separates into solids and liquid. Drain the mixture through cheesecloth set in a large mesh sieve over a bowl. Wrap the ends of the cheesecloth around the curd and put a heavy weight on it such as a cookie jar or rice container. Place the mixture in the refrigerator. Let the water drain completely for at least one hour, or overnight for a firmer paneer.

Remove the paneer from the cheesecloth, and use the paneer immediately, or refrigerate in a covered container for up to 5 days.

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5

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  • on October 25, 2011

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    This is incredibly easy to make and it's great. The second time I made it I doubled the recipe and it turned out perfectly, just like the first time.

    people found this review Helpful.
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  • on July 10, 2011

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    My family and I loved it. Turned out really great. Definitely will make again.

    people found this review Helpful.
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