Homemade paneer cheese

I tried making homemade paneer last weekend and wanted to share my success. It was easy stuff that I recommend trying.

Ingredients used:
1 half-gallon of milk (you can choose any level of fat content)
3-4 Tbsp of lemon juice, vinegar, or yogurt
A dash of sea salt.

You also need a sauce pot, spoon, and cheesecloth or tight wire colander.

To start, bring the milk to a boil slowly. Do this over medium heat and stir frequently to prevent sticking or scorching on the bottom of the pot.

When you reach a good steamy bubble (doesn't have to be rapid), add the acid of your choice. Stir gently for as the milk solids begin to separate. If you don't get curds ater a few minutes add another Tbso of acid. Let this set on low heat for five more minutes and then pour it into the cheesecloth. Let it drain away for an hour, then tie off the cloth, squeeze, and put the cheese under a weight to press.

Let this strain under the weight for a couple more hours, then use or chill in the fridge.

I used mine cut into cubes in a nice chick pea curry. You can also avoid the prssing stage, whip in some seasonings and herbs and use it on veggies, thin toast wedges, or whatever. It's similar to strained yogurt.

Enjoy.

AWESOME!  thanks for the recipe...can't wait to try it out.

where does one find a cheesecloth?  i've always wondered.  i think my colander would work though. 

Awesome, thanks much! That way I can make it with 1% fat milk and get a healthier alternative to the store bought... Will try it out on Sunday! How much Paneer does the half gallon yield?

it's been a while since I made this, but I can attest to how easy it is.  I used a large tuna can with both ends cut out as a cheese mold.  I put the cheesecloth wrapped curds into the can on a slanted board over the sink, and put a heavier can on top of it.  It pressed out into a nice flat, round cake. 

The last time I made saag paneer - spinach with cheese - and it was delicious.

It yields about a quarter pound of cheese.  You really do need a double layer of cheese cloth.  You can find it in the baking section of the supermarket, or ask where to find it. 

has anyone tried this with fat free milk? does it still work? how much cheese does it make?

Yes.  I've even done it with reconstitited non fat dry milk powder and it works fine.

A gallon of milk makes about 1/4 pound of cheese curds.  Remember, you're extracting the protein from the milk.  Most of milk is whey, which is just water.  The whey can be used in soups or in baking, but most of the time it just gets thrown out.

Clarelaine, thanks for relating your experience. If you have any other ideas for using the paneer, savory or sweetened, definitely post them.

I've read somewhere that Indian chefs save the whey and use it for making the next batch of curds. I'm not sure how long the whey lasts in the fridge, but I'd be interested in ideas about recycling it.

To answer an earlier question, I found cheesecloth in my supermarket. You can also pick it up at any kitchen goods store, or online.

I wonder if the whey can be re-boiled to make riccotta.  The only difference in how paneer is made, is the lemon juice instead of rennet.  riccotta is made by simmering whey and skimming off the secondary curds that rise to the top.

Now I have to try it!