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
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
Nutrition
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.
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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
Can i use the bottled lemon juice if i can’t find/afford fresh lemons? Or maybe use vinegar instead? Thanks in advance. Im not able to work(chronic complex health condition) so always looking for how to stretch the budget.
currently have this on it’s way.
I’m looking for some sort of crumb to coat it though, any ideas? 🙂
Cheeky!!
Hi just wondering if the milk needs to be non-homogenised? Thanks 🙂
No it’s not essential