Friday, March 15, 2024

Homemade Paneer Cheese DIY


Homemade Paneer Cheese DIY

Paneer is a mild cheese used in curry dishes like "Palak Paneer".  I noticed that a block of paneer at the store is now $9.00!!!!  That's when I knew I had to make it myself.  

I have already shared two other types of cheese that can be made at home:

You will only need 3 ingredients:
1/2 gallon of milk (whole milk)
Lemon juice (from 1 lemon)

Other Supplies:
- cheese cloth
- large strainer
- a Paneer mold (the metal item seen in the picture below)
- optional - cooking thermometer
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Begin by heating the milk (in a stainless steel pot) to just before boiling (about 185 degrees Fahrenheit) - gently stirring all the time (NOTE - the picture below is not up to 185 degrees because it was causing my camera lens to steam at that temperature đŸ˜†).

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Remove the pot from the heat and stir in the lemon juice - you will notice curds begin to form (see picture below).

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Allow to cool for 10 minutes.  Then, pour the curd formed milk into the cheesecloth (which has been draped over a strainer).  Bring the cloth together and gently squeeze out the liquid.

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Now place the Paneer press/mold in the strainer (making sure to remove the pressing lid).  And start to gently unfold the drained cheese into the press.  And also sprinkle in a few pinches of salt onto the cheese once the cheesecloth has been removed. (see next 2 pictures below):

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Now press the paneer into the mold using a spatula (see picture below).

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Place the cheese mold lid on top of the cheese.

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Next, place something very heavy on top of the Paneer mold/press (I used an unopened large tomato juice can).  Keep that weight on for at least 2 hours.

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Take the weight and lid off and gently remove the cheese block (see next 2 pictures):

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Wrap in plastic or put in an airtight container and place in the fridge overnight.  Store in the fridge for no more than a week.  (It can be frozen but changes the consistency  when thawed).

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After it has been in the fridge, slice into chunks and use in your favorite curry dish.  Or, eat as a delicious snack.  I sprinkled some turmeric and Garam Masala on top of the sliced pieces and sauteed in ghee (clarified butter) until there is a slight crispy layer.

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by Angie Ouellette-Tower for photo Day_zpsb50f87c9.jpg

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You might be interested in viewing this video:

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1 comment:

  1. I have never tried making paneer, but now I can.
    Thanks so much for participating and sharing at SSPS 305. See you again next week


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