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Indian Cheese (Paneer)


Cream milk
2 ¾ liter (4 ½ pints)
Lemon juice
150ml ( ¼ pint)  

Heat the milk in a heavy based saucepan, stirring frequently to prevent it sticking to the bottom of the pan. When the milk begins to rise, add the lemon juice and let it boil down until the whey has separated from the curdled milk. This will become obvious after 1-2 minutes when the milk becomes watery and the curd floats to the top.

Strain the curdled milk through a piece of fine muslin and tie up the ends loosely, leaving the curds intact. Hang the cloth in a cool place for 1 hour to allow all the liquid to drain off. Alternatively, the cheese can be formed into a block. Hang the muslin for 5-10 minutes only then roughly shape the cheese, in the cloth, into a block. Place a weight on top and leave for 2-3 minutes. Remove it from the muslin and cut into cubes.