Homemade Paneer Cheese

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Making homemade paneer cheese is very easy and I find it really satisfying. It takes a while, but the process can be done while you’re doing other things, as there is very little to actually do with it.

The leftover whey is such a valuable bi-product, with many possible uses.

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5 from 1 vote

Homemade Paneer Cheese

This is a great way to use a carton of milk that's close to date. Not only do you avoid waste, you have the perfect ingredient for a fab Indian curry!
Prep Time3 mins
Cook Time17 mins
Resting time2 hrs
Total Time2 hrs 20 mins
Course: Staples
Cuisine: Indian
Keyword: home made paneer, paneer, thermomix paneer
Servings: 1 batch
Calories: 1242kcal

Equipment

  • Nut milk bag

Ingredients

  • 2 L full cream milk
  • 100 g lemon juice fresh

Instructions

  • Line a colander with a nut milk bag and sit it over a bowl. Set aside.
  • Place milk in mixer bowl. Heat 16 minutes/100/speed 2/MC on, or until you see the temperature reach 100 – it may take slightly less or more time than this, just watch to see when the temperature reaches 100 and proceed to next step when it does.
  • Add lemon juice. Mix 1 minute/speed 1/MC on. You will see through the hole in the lid that the curds and whey will separate.
  • Pour contents of mixer bowl into nut milk bag, then rinse under the tap to avoid lemon flavour in the paneer (you don't have to rinse – I don't, as I love paneer having a lemony taste!)
  • Now, either suspend the colander over a bowl that it doesn't sit snuggly inside, or hang the nut milk bag somewhere, placing a bowl underneath it to catch the drips. Leave for 1-2 hours.
  • Place nut milk bag (with cheese still in it) on a dinner plate. On top of this, place a heavy object with a flat base. Leave for half an hour. This will compress the cheese and make it nice and firm.
  • Paneer is now ready to use – either add it as is to warm sauces, or fry it first.

Notes

Don’t let the whey run down the drain, instead catch it and use it, it’s great stuff – perfect for use as the liquid in smoothies, or the liquid component in bread, or add a little to the water when soaking dried legumes before cooking.

Nutrition

Serving: 1batch | Calories: 1242kcal | Carbohydrates: 103g | Protein: 63g | Fat: 65g | Saturated Fat: 37g | Cholesterol: 200mg | Sodium: 861mg | Potassium: 2743mg | Fiber: 1g | Sugar: 104g | Vitamin A: 3246IU | Vitamin C: 39mg | Calcium: 2266mg | Iron: 1mg

Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.

Tried this recipe?Please rate it and leave feedback in the comments section below, or mention @Thermobexta or tag #Thermobexta on Instagram.

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Joanne Whittington
4 years ago

currently have this on it’s way.
I’m looking for some sort of crumb to coat it though, any ideas? 🙂

Claire
Claire
5 years ago

Hi just wondering if the milk needs to be non-homogenised? Thanks 🙂

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Hi, I'm Bec

I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you're looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone

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