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.
Homemade Paneer Cheese
- Nut milk bag
- 2 L full cream milk
- 100 g lemon juice fresh
- 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.
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.