How To Make Paneer
Welcome to my Ayurveda & Yoga blog! I’m Evangeline and I’m an RMT and holistic health coach. I started my blog during covid to stay connected to my clients and share my love of cooking healthy, AYURVEDIC INSPIRED meals.
Ayurvedic cooking is a conscious approach to preparing and cooking tasty, nutritious, balanced meals using spices and herbs, and taking into consideration the external conditions- the season, time of day, and how you are feeling and the state of your health.
Paneer is an unripened cheese made from milk and an excellent source of protein and easy to digest. It can be compared to cottage cheese with its rich and soft like texture. This recipe makes about 36 grams of protein. One large egg has 7 grams of protein. I make it several times a week and it only takes about 20 minutes to make.
Just when the milk is about to boil, add the juice of a lime or lemon, and turn the heat down. If you have kids they will love seeing the transformation- makes for a great science lesson to see the formation of the curds and whey.
In 20 minutes you can make fresh paneer. Use whole milk, let it come to almost a boil, add lime or lemon juice to separate the milk curds from the whey, then strain into a cloth and press.
Making Paneer
Yield: 2 patties equal to about 210 grams = ~ 36 grams of protein
Prep time: 1 minute
Cook time: 15 minutes
Materials
Deep medium-large pot
Medium strainer or colander
Small strainer
Cheese cloth or two 12x12 inch square plain cloth
Ingredients
1.33 L / 5.5 cups *whole milk (In Canada this is 1 of 3 bags of milk from a 4L milk purchase)
2 - 3 Tbsps **lime or lemon juice- about 1.5 limes or 1 lemon, dependent on the acidity level
Instructions
On medium-high heat, bring the milk to almost a boil for a few minutes, stirring occasionally.
Add the lime or lemon juice, turn heat down to low. Do not allow the curds to boil. Keep stirring until the milk curds separate from the whey-the liquid whey will be pale yellow.
Scoop out curds with a small strainer onto the cloth placed over a bigger strainer, and squeeze out any excess liquid whey. I find making a bolus shape helps squeeze out much of the liquid. This whey is acidic, compared to the whey in yogurt.
Unfold the cloth, scraping into the paneer ball any stuck curds on the inside of the cloth, then fold the cloth and flatten the paneer.
Place a heavy weight on top of the cloth covered paneer for about 15 minutes to allow more liquid to seep out.
After pressing the paneer, remove the cloth. Wash the cloth well and reuse for future paneer batches. Paneer can keep in the fridge for 3 days.
Enjoy!
Paneer making Tips
***To make chenna, skip Steps 3, 4, 5, and just scoop out paneer with a small strainer and press the curds with the back of the spoon removing liquid whey, making soft crumbly curds called chenna. Transfer the the chenna into a bowl. Check out my simple Cham Cham dessert recipe made with chenna.
**I prefer fresh lime juice over lemon because it is more alkaline. You can also use fresh plain yogurt, about ⅓ - ½ cup, instead of lime juice. Using yogurt as the curdling agent makes for a sweeter tasting paneer.
*Get the best quality milk from grass-fed cows, organic and unhomogenized whole milk when making paneer and chenna.
Making chenna, a softer, crumbly, less firm version of paneer