Perfect Paneer
Learn how to make paneer in four easy steps.
Paneer—a simple homemade cheese that is popular in Indian cuisine—is rich in protein, vitamin B12, and calcium—and easier to digest than other cheeses. Ayurvedic theory states that the nutrients in milk become more available through boiling, as this mimics the natural process of digestion. Making paneer takes this one step further by adding a powerful acid—lemon juice—which breaks the milk into two substances: curds and whey.
Making Paneer
- Warm up 1/2 gallon of 2 percent or whole milk on the stove on medium heat. Juice 4 lemons while you wait for the milk to reach a foaming boil.
- Add the lemon juice, stirring briefly, and then allow the milk to boil for another few seconds until the milk curdles.
- Let the pot sit undisturbed for 5 to 10 minutes while the curd separates from the whey. Line a colander with a cheesecloth and strain.
- Tie the corners of the cloth together, squeeze out the excess liquid, and hang it above the sink for about an hour while it drains. You’ll get about 1 cup of paneer, which will keep in the refrigerator for about a week.
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