Paneer Recipe

| 3/7/2014 9:04:00 AM

Tags: paneer, cheese, Tabitha Alterman,

Ready to eat in less than 2 hours, paneer is the quickest curd you can concoct. Mild-flavored Paneer with Dippaneer is typically added to highly seasoned Indian dishes, but it can shine in a multitude of recipes. It does not melt when heated. Don’t use colored vinegar unless you want colored cheese. Yield: about 1 3⁄4 pounds.

Paneer Recipe


1 gallon milk (cow’s milk is traditional)
1/4 to 1/2 cup lemon juice or distilled white vinegar
1/4 tsp salt, or to taste


1. Heat milk. In a heavy-bottom, nonreactive pot, heat the milk over medium-low to 195 degrees Fahrenheit. Stir continuously to prevent scorching. (If you don’t have a thermometer, heat until it foams but before it boils.) Remove from heat and stir to cool for a couple of minutes (to about 190 degrees).

2. Acidify milk. Milk separates into curds and whey when it is acidified. The warmer the milk, the less acidic it will need to be to separate. When the milk has reached the proper temperature, remove the milk from the heat and add the lemon juice or vinegar. Stir the acid into the milk a little at a time, pausing after each addition to check for curd separation. When the curds pull away from the side of the pot and the whey around them is mostly clear, you’ve added enough acid. When curds have separated, leave the pot alone for 10 to 20 minutes.

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