Home » Odds & Ends » Homemade Panir and Masala Paneer (Indian Cheese) Recipe

Translate this page into your language: [google-translator]
| All Recipes.. |

Paneer is an Indian Cheese that is used in a lot of Indian Recipes – savory and desserts.The beauty of it is that it takes on the flavor of the spices or ingredients that go into the dish it is used in. What we also love is the fact that it is a cheese that does not melt, making it super versatile. Enjoy this Masala Paneer and take your dishes to a whole new level.


Cook Time: 20 min
Set Time: 2 hours
Makes – 10 oz

Ingredients:

Whole Milk – 8 cups
Lemon Juice – 1/4 cup

For Masala Paneer:
Salt – to taste
Cumin Seeds – to taste, roasted and powdered
Dry Red Chilli – to taste, roasted and powdered
Fresh Cilantro Leaves – to taste, chopped

Method:

1. In a medium pot, bring Milk to a boil.
2. Slowly add Lemon Juice to the milk while continuously stirring.
3. Within 10-15 seconds, Milk should start to separate from the whey.
4. The milk is completely separated when the whey is a light greenish color.
5. Switch off the stove and let the pot sit for a few minutes.
6. Line a colander with cheese cloth or thin cotton cloth and place it over a large bowl.
7. Pour milk solids and whey into the colander.
8. Take opposite ends of the cloth and tie together lifting the cloth out of the colander.
9. Hang the cloth with the paneer from the spoon handle in a jug or from a tap. The paneer bundle should be hanging without touching the bottom.
10. After approx 30 minutes to an hour, remove the bundle, open and put the Paneer into a bowl.
11. Use as Plain Paneer or proceed further to make Masala Paneer.
12. Crumble the Paneer once it is cool to touch.
13. Add in Salt to taste, some Cumin & Dry Red Chilli Masala and Cilantro Leaves. Knead.
14. Make a ball and place in between some plastic wrap and roll out flat with help of a rolling pin to the desired thickness.
15. Allow to set and harden up in the refrigerator for about an hour.
16. Remove and cut to desired size and shape.
17. Refrigerate or freeze till ready to use.

Tips:

1. Vinegar can be used in place of Lemon Juice to separate the milk from whey.
2. Save the whey as it can be used to knead chapatti dough or as a stock for soups and curries. If you won’t be using it immediately, freeze it for later use.
3. For making tikkas or a firmer paneer, add 1/2 Tbsp of all-purpose flour to the paneer after hanging it and knead it like a dough. Flatten the paneer out onto a baking dish, keep it in the fridge for about an hour and then cut it into cubes.

| All Recipes.. |

Pin It

Stay informed
Print

Other Interesting Indian Odds & Ends

Lighter Side of Show Me The Curry - Bloopers recipe Merry Christmas and Happy Holidays! recipe Around the World - Paris recipe Around the World - Poland recipe
SMTC Cooking Class recipe Flavored Homemade Butter recipe Barbecue (with the guys) recipe Oats Dosa - Healthy Dosa recipe
Sabudana Khichdi - Spiced Tapioca (Sago) recipe Vegetable Broth or Stock recipe Ginger & Garlic Paste recipe Ghee (Clarified Butter) recipe
Basic Garam Masala recipe Rava Pongal (Healthy Upma) recipe Community powered bargain hunting! recipe Tea Rusk - Perfect for Dipping! recipe
Paula Deen at BlogHer '09 recipe Happy Independence Day! recipe Cracked Wheat (Daliya) Khichdi recipe Poha (Powa) Recipe recipe
Handvo Recipe (Handwa) recipe Tofu Stir-Fry recipe Homemade Pizza Crust (Dough) recipe Kothu Parotta Recipe recipe
French Toast, Sweet or Spicy? recipe 12 Days of Christmas - Curry Style recipe Medu Vada recipe Idli recipe
Breakfast Burritos recipe Egg Bhurji (Masala Egg Scramble) recipe Chapatti Dough in Bulk recipe Sevia Upma recipe
Desi Mac (Macaroni and Cheese) recipe Masala Egg Paratha recipe Suji Upma recipe How To Make Masala (in bulk) recipe
Portobello Burger recipe How to Sprout Beans recipe Homemade Paneer - Indian Cheese recipe Home-made Kahlua recipe
Homemade Yogurt (Dahi) recipe Open Sandwich My Way! recipe Hindustan Times' "K2K Food Court" recipe Tandoori Masala recipe
Stocking your Pantry for Indian Cooking 101 - Part 2 recipe Stocking your Pantry for Indian Cooking 101 - Part 1 recipe