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Tuesday, August 12, 2008

How to make Paneer

Paneer is one of the most common Persian and South Asian cheeses and widely used in Indian cuisine. It is quite similar in texture and consistency to that of firm tofu. The making of paneer doesn't involve rennet, a natural complex of enzymes produced in any mammalian stomach to digest the mother's milk (often used in the making of cheese), therefore making it completely vegetarian.


  • 1 liter Milk
  • 1 1/2 tsp vinegar or 1/2 tsp lemon juice or citric acid

How to prepare paneer

Boil the milk in a pan. When it's boiling add lemon juice, vinegar or citric acid while stirring. After the milk curdles turn off the gas and keep it aside for 5 minutes. Pour it on to a cotton/muslin cloth and tie it with a tight knot. When all the water is drained from the paneer shape it into a rectangular block. For a firmer cheese, place the paneer-cloth under a heavy weight for 2-3 hours, then cut into cubes for use in curry dishes. Pressing for a shorter time (approximately 20 minutes), results in a softer, fluffier cheese.

Note: You can use the leftover paneer water for kneading chapatti or paratha dough.

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