recipes
Homemade Paneer (Cottage cheese morsels)
Have fun trying this recipe - it's a lot cheaper than buying it from the store!
You will need:
1 liter of whole milk
Juice of 1-2 limes
A stainless steel pan (very important!)
A seive covered with cheesecloth
A bowl to catch the whey
2 plates
A 5-pound weight
A colander
Method: Bring the milk to a boil, letting it froth to the top. Immediately add the lime juice
and stir until milk breaks and the curds separate from the whey. Take the pot off the
heat and let it stand for about five minutes. Line a sieve with a cheesecloth, so that it
covers and overlaps the sieve completely. Put the sieve in the sink, with a bowl
underneath to catch the whey. Then pour the curds and whey into the sieve and drain.
Gather the ends of the cheesecloth together and knot. Put the cheesecloth between
two plates, and place in a colander. Cover the top plate with the weight to flatten the
cheese. When the mixture has become a solid mass, take it out of the cheesecloth and
cut into pieces. Refrigerate or freeze in a freezer-safe bag.
Important tip! Use a stainless steel pan to boil the milk, as non-stick pans will burn the
curds, and aluminium pans will react with the lemon juice.
If this is too much trouble, you can buy it! Paneer can be substituted by "frying cheese"
available at Mediterranean delis or Hispanic grocery stores.
Have fun trying this recipe - it's a lot cheaper than buying it from the store!
You will need:
1 liter of whole milk
Juice of 1-2 limes
A stainless steel pan (very important!)
A seive covered with cheesecloth
A bowl to catch the whey
2 plates
A 5-pound weight
A colander
Method: Bring the milk to a boil, letting it froth to the top. Immediately add the lime juice
and stir until milk breaks and the curds separate from the whey. Take the pot off the
heat and let it stand for about five minutes. Line a sieve with a cheesecloth, so that it
covers and overlaps the sieve completely. Put the sieve in the sink, with a bowl
underneath to catch the whey. Then pour the curds and whey into the sieve and drain.
Gather the ends of the cheesecloth together and knot. Put the cheesecloth between
two plates, and place in a colander. Cover the top plate with the weight to flatten the
cheese. When the mixture has become a solid mass, take it out of the cheesecloth and
cut into pieces. Refrigerate or freeze in a freezer-safe bag.
Important tip! Use a stainless steel pan to boil the milk, as non-stick pans will burn the
curds, and aluminium pans will react with the lemon juice.
If this is too much trouble, you can buy it! Paneer can be substituted by "frying cheese"
available at Mediterranean delis or Hispanic grocery stores.
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