Paneer is India's version of cottage or farmer's cheese. It is generally a bit more dense than other cottage cheeses. It is closer to Mexican queso blanco than Ethiopian ayib or Italian ricotta.

It is very simple to make, only requires two ingredients that you probably already have at home, and takes only a few minutes active and a few hours passive making time.

Once it is made you can cook it in a variety of dishes, or store it in the fridge for up to two weeks.

Step 1: Gather your tools and ingredients.

- One large pot, preferably with a thick base. I am using an eight quart pressure cooker, without the lid.
- One medium to large colander.
- One piece of cheesecloth large enough to fully line the colander. I double it if the weave looks too loose. If you think normal cottage cheese would slip through the holes, double it. You can also use loose weave muslin.
- One long-handled wooden spoon or latex spatula.

One gallon of whole milk.
About six to eight tablespoons of lemon juice. You can use vinegar in a pinch, or so I am told. I have never tried it so I couldn't tell you if it would be the same amount as the lemon juice.

This recipe is very flexible. You can cut it in half easily, but I would still use at least four tablespoons of lemon juice for a half gallon of milk.
I realize that this is a few years old but wanted to give a tip for those having trouble. I made a batch of paneer 2 days ago using homo (full fat milk). After adding 1/4 lemon juice to my 2 liters of boiling milk, my whey was still a bit more cloudy than I prefer. I added just a pinch of citric acid at this point, which improved things significantly right away. My curds had better texture & size & came together more easily. I'll be using citric acid in addition to fresh lemon juice every time from now on as my overall results were better than usual.
Sorry, it should be 1/4 CUP of lemon juice.
excellent ~ible :)
could I use goat milk??? i mean, obviously it wouldn't be the same exactly, but would it work?
Hi guys, i love cheese. i have tried this recipe its really good. i would suggest this recipe, its realy worth trying. <br> <br> <br>check out this recipe as well ..... <br>href=&quot;http://coffee-cakerecipe.blogspot.in/2012/06/how-to-make-cheese-easy-recipe-to-make.html&quot;&gt;How to Make Cheese <br>
Why Step #6? Is there a problem just allowing whey to stay on the curds before pressing? A cheese curd recipe I just saw omitted this, didn't bring the milk to a boil, and the result stayed clumped together better. But maybe the flavor was different, too, since your recipe cooks much hotter. <br> <br>Thanks.
I researched this a bit and see that some recipes call for vinegar as the acid rather than Lemon juice. I am thinking that you could use different flavoured vinegars to give the cheese different flavours. All are in the region of 5% including the juice so the amount should remain the same.
I keep ending up with curds that are very, very small. Any idea what could cause this? The first time I tried, it worked, but every time after that... too small...
Can I use a lower fat milk, like 1 or 2 percent? And does anyone know if the whey has any nutritional value and how I can use it? It seems like a waste to throw it away.
yes, you can use any of those. I usually use regular 4% but have recently done 2% with good results so I would imagine 1% will work also. Good luck and have fun!
<a rel="nofollow" href="http://biology.clc.uc.edu/fankhauser/Cheese/Ricotta/RICOTTA_00.HTM">http://biology.clc.uc.edu/fankhauser/Cheese/Ricotta/RICOTTA_00.HTM</a><br/><br/>Turning whey into ricotta. <br/><br/>
I have not tried using 1% or 2% milk but I think it will work. If you try it let me know. I will try to do it myself in the next few weeks if I have time. I'll post an update once I do.
You watch Good Eats too, dont you?
If I were a home wrecker, Alton would be my target! ;-)
Wonderful! I used to do that when I was young, teached from my mother, theached, in turn, from his mother. We used to do that, to have a fast and poor-like breakfast: - put the paneer (we used to call that ricotta as well) in a cup - put also some whey (the greenish liquid you get at the end) in the cup (not much: isn't really healthy, but give the right taste ;) - add some hot milk - add some pieces of bread (old hard bread would stick the tradition) - eat it If I'm not wrong we used to add also a pinch of salt before foaming the milk (don't know exactly why). I still remember the taste of that despite so many years passed from the last one I tried :) ...
I may add a little salt next time, I was actually wondering about that, because my sister asked be to make it "less bland" next time.
Salt is a flavor enhancer. Used to make this all the time when I lived in Tucson and we had milk goats--always wanted to make a hard cheese, but it always got eaten at this stage by hungry kids & others. :) You can add spices to the final step if you like....
I made this last night and had a bit this morning. It has a lightly nutty flavor, so I probably scorched the milk when cooking it. It's a little bland as is, so I'm waiting on that Saag recipe you mentioned. :) Till then I might cube and cook it a bit with some seasoning. Thanks for the great instructable! ~Matt Booker
Saag paneer recipe up! Hope it's not too late.
Thanks! A nice touch adding recipes for garam and ghee.
Yes, it is pretty bland on its own, but should still have a light creamy flavor, not nutty. I always add something to it, much like tofu is really not able to stand on its own, it needs to be the compliment to something else, or the vehicle for seasoning. It also serves to mellow out a very spicy curry. I've been too busy to do the saag instructable, but I'll post the recipe later today. Sorry for the delay!
i love paneer and saag paneer is my most favourite dinner ever!! thanks fr putting this up and i look forward to making my own saag paneer once that's up.
really? i think paneer butter masala is the best i love paneer too
Mmmm butter masala... next time!
There, the recipe is up, and I also added recipes for ghee and my own garam masala blend. Hope you enjoy!
okay, basic saag paneer recipe will be up by tonight, promise!
hurrah! thanks loads. i however am already in the future (uk) so i'll look forward to seeing it tomorrow.
I agree with everything Brennn10 said. Great job, complete steps, absolutely just awesome pictures, yay for lemon juice and Dixie plates! :-)
haha yeah, Dixie saves the day
Great job! Complete steps, and awesome pictures!
Thanks, glad you like it!

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