Milk &  Lemons make Paneer

Milk & Lemons make Paneer

That's all it takes. Milk and lemons.   

Curried paneer

Paneer is an easy and versatile protein that can be cut into cubes and added to curry dishes. It can be used raw or fried in dishes, or just pan fried and eaten on its own like halloumi.  

Originally Persian, Paneer is now a staple of Indian cuisine. All kinds of dishes are made with this soft cheese, like paneer tikka masala, mattar paneer etc. 



Heat Milk

Put 3l of milk into a heavy bottomed pot, cover with lid and put on medium direct heat. Bring the milk to a gentle boil at 90 C, stirring frequently.

Add 4 tablespoons of lemon juice to the 3l of milk and turn off heat.





add lemon juice

Stir gently for about 1 minute, you should almost immediately see the curds separate from the whey, add another tablespoon of lemon juice if not.

Let the curds cool and coagulate for 5 minutes.





Ladel curds in to lined colander

 Line a colander or ricotta basket with a tea towel or tight weave cheesecloth. Carefully spoon the curd into the cheesecloth-lined colander.







tie cheesecloth to drain then press

Tie the cheesecloth and hang to let it drain and cool for about 10 minutes.

Twist the cloth to compact the cheese into a block or put in a feta basket, add another basket, follower or put between two plates or boards and weigh down with a can of beans for an hour.

Store in fridge for up to 7 days, preferably in water changed every few days to prevent it drying out and getting rubbery. Cut into cubes and add to curry dishes, raw or fried, or pan fry like halloumi.

Paneer is easy and versatile and one of three cheeses I teach at the Safe & Easy Cheesy demo at Origins Market in Busselton, in the Margaret River Region, Western Australia.


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#thriftlife #thrifty #cheese #cheesemaking #makeitdelicious

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