Paneer Cheese

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Paneer is a fresh Indian cheese that is completely un-aged and non-melting, making it the perfect protein for curries, stir fries and grilled dishes. Soft, mild and wonderfully creamy, it soaks up the flavours of whatever spices and sauces it’s cooked with — which makes it an absolute dream with our Mudgeeraba Spices blends! 💛

This recipe is as simple as it gets — warm your milk, add a splash of lemon juice or vinegar, watch the magic happen and press into a firm block. That’s genuinely it!

Ingredients

  • 2 Lts full cream milk
  • 4 tbs white vinegar or lemon juice
  • 1 tsp salt (optional

Directions

  1. Heat the milk: Pour 2 liters full cream milk into a large heavy-bottomed saucepan. Heat on medium, stirring occasionally to prevent it catching on the bottom. Bring it just to the boil — you’ll see it start to rise and bubble
  2. Curdle the milk: Turn the heat down to low. Add 4 tablespoons white vinegar or lemon juice one tablespoon at a time, stirring gently after each addition. The milk will start to curdle and separate into white curds and greenish-yellow whey. Add 1 teaspoons salt (optional) if using. If it hasn’t fully separated after all the acid is added, add a little more vinegar or lemon juice.
  3. Rest: Turn off the heat and let it sit undisturbed for 5 minutes so the curds fully form.
  4. Strain the curds: Line a colander with a clean muslin cloth or a thin tea towel. Carefully pour the curdled milk through it. The curds will collect in the cloth and the whey will drain away. Don’t throw the whey away — it’s great for making bread, soups or rice!
  5. Rinse: Rinse the curds gently under cold water for about 30 seconds to wash off the vinegar taste and cool it down.
  6. Press into a block: Gather the cloth tightly and squeeze out as much liquid as you can. Shape it into a rough block inside the cloth. Place it on a flat surface, put a heavy pot or chopping board on top to press it and leave for at least 20 minutes  for a firm paneer. Less pressing time gives you a softer, crumblier paneer.
  7. Ready to use!: Unwrap your paneer — it’s ready! Cut into cubes and use straight away in your favourite curry, or refrigerate in cold water for up to 3 days.

Notes

Tips for perfect paneer:

  • Always use full cream milk — skim milk won’t work
  • Lemon juice gives a slightly fresher flavour, white vinegar gives a more neutral taste
  • The longer you press it, the firmer it gets — 1 hour gives restaurant-style firm cubes perfect for frying
  • Fry cubes in a little ghee or oil until golden before adding to your curry for extra flavour
  • Mudgeeraba Spices tip: cube your paneer and toss through a Butter Chicken or Korma curry for a beautiful vegetarian dinner! 🍛💛
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