How To Make Paneer (Indian Cheese) At Home

This is one of the easiest recipes on How to Make Paneer (the Indian cheese). I fell in love with Indian food about 10 years ago. A Jewish friend of mine, who grew up in Hong Kong, and his Canadian wife had suggested we have dinner at a kosher Indian restaurant. He was very familiar with Indian cuisine so I was more than open to the new experience. And what an experience it was. We let him order for the table.

The first course was piping hot naan bread with mango and cilantro mint chutneys for dipping. The naan was followed by corn pakora fritters and deep-fried dumplings called vegetable samosas. That provided enough time for them to make the mango yogurt lassis - a cool and refreshing Indian version of a smoothie.

Next, was the main meal. Indian food revolves around rice and curries, dishes seasoned with fragrant spices in a sauce. The first dish to come out was the yellow lemon rice with curry leaves. It was accompanied by pappu (lentils) and pulusu stew with spicy vegetables and a curry. Additionally, a dish of spinach and chickpeas in a coconut curry was served. And finally, the star of the show appeared -- the chili paneer. Chili Paneer is a popular dish where cubes of fried paneer cheese are tossed in a spicy curry of chili sauce, vinegar, soy sauce and loads of flavor. And to this day, it's still my favorite Indian dish and I knew I would have to learn to make this dish at home.

These curries are all poured over servings of rice. Each one has its own distinct taste. The spice blends can range up to 12 or more spices. India was well connected with the Silk Road by three probable routes. First route was via Srinagar, Gilgit and Karakoram Range, another was via Purushapur and the last was via Hadda, Kapisa, Bamiyan which finally joins the Silk Road near Balkh. As a result, their food is rich in layers of flavor and spices.

What is Paneer (Indian Cheese)

Paneer is India's version of queso blanco or farmer's cheese. It is made with whole milk and white vinegar or lemon juice. After many attempts at making my own version of chili paneer at home, using cottage cheese, goat cheese and even tofu, the "cheese" was just never right. So I finally succumbed to looking up different paneer recipes. Seeing the ease of making paneer was a game changer.

How to Make Paneer At Home

So, this is how you make paneer: Gather all of your ingredients. Start with a gallon of whole milk. The next ingredient is white vinegar (you can use fresh lemon juice too but I've found that it leaves more of a residual acidic flavor). That's it. Two ingredients!

The next step is to get a large pot. A heavy-bottom pot works better as it won't burn the milk as easily. Pour the gallon of milk into the pot and bring it up to a soft boil. I use medium heat and stir the bottom constantly to prevent scorching.

Once the milk comes to a soft boil, turn off the heat and remove the pot from the burner. Quickly add 6-7 tablespoons of white vinegar while stirring. The milk will start curdling almost instantly. You can see it separate from the whey. This is a good sign. If not, then add another tablespoon of vinegar. Stir for a minute or so until the vinegar is well distributed and the cheese is curded.

The next step is to drain the large pot into a colander that is lined with cheesecloth. It's a good idea to get this setup while the milk starts heating. Carefully pour the pot into the colander letting the liquid drain through. Once empty, set aside the pot, turn on the cold water and run it for a minute over the cheese. This does two things: 1) it removes any remaining vinegar taste and 2) it stop the cooking process.

Draining and Forming the Cheese

Next, pull up the edges of the cheesecloth in order to contain all the cheese and form it into a ball. Once secure, slowly squeeze the ball of cheese to drain the excess water out. Once this is done, you need to hang the cheese for at least half an hour to let the remaining water drain. I take a string and tie the cheesecloth bundle around my faucet.

After at least thirty minutes, you can remove the hanging bag of cheese. Set it on a flat surface (counter) and then using your hands, press it into a flatter shaper 1-2 inches thick. Once formed, place something heavy on top to keep it flat and help to firm its form and shape. I use a tray with canned bean or a bag of flour. Leave the weight on the cheese for 3-4 hours. This should give it enough time to firm and get rid of any residual water.

When ready, remove the tray or whatever you're using for weight. Carefully open up the cheesecloth so as to prevent breaking any cheese apart. If you plan on using it in a curry, then I recommend cutting the cheese into 1 inch cubes.

Storing Paneer

You can store the cheese in in a covered container in the refrigerator for 3-5 days or 3 months in your freezer.

There are many different paneer recipes you can find on the internet to go with your homemade cheese. I highly recommend a good chili paneer recipe if you like spicy and tangy flavors. If not, you can also lightly fry it and drizzle honey over it. Paneer is very utilitarian and I hope you enjoy it whichever way you choose to serve it.

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