Homemade Paneer Cheese 🧀🥛🍋

Name: Homemade Paneer Cheese 🧀🥛🍋
Total time: 720 s
Yield: 10 oz (285g)
Cuisine: American
Ingredients: 8 cups Milk; 4 tbsp Lemon juice; Pinch Salt (optional)

Veggie K @VeggieK

Paneer is a cheese made with two simple ingredients: Milk and Lemon.

This cheese is a staple in many vegetarian dishes and it can be cooked it so many ways, it’s a great versatile and delicious option to incorporate into any meal. You can fry it, add it to stews, sauces or even eat it fresh with a drizzle of honey for a sweet desert or snack.

The best part about it is that 100g of this soft but firm cheese contains 25g of protein!

NOTES:
* If whey still looks “milky”, continue adding lemon juice, 1 tbsp at a time, until the cheese forms and the whey is yellow. On the other hand, if all cheese forms before incorporating the 4tbsp of lemon juice, DO NOT add the remainder (or your cheese will taste like lemon!)
** Press cheese in the cheesecloth.

#CA2025

Paneer is a cheese made with two simple ingredients: Milk and Lemon.

The best part about it is that 100g of this soft but firm cheese contains 25g of protein!

#CA2025

Veggie K @VeggieK

Paneer is a cheese made with two simple ingredients: Milk and Lemon.

The best part about it is that 100g of this soft but firm cheese contains 25g of protein!

#CA2025

Paneer is a cheese made with two simple ingredients: Milk and Lemon.

The best part about it is that 100g of this soft but firm cheese contains 25g of protein!

Saved

Ingredients

12 minutes

10 oz (285g)

8 cupsMilk
4 tbspLemon juice
PinchSalt (optional)

Saved

Steps

12 minutes

1

Assemble all ingredients.
2

Pour 8 cups of milk into a heavy bottom pot and bring to a frothing boil over medium-high heat (7-12 minutes). Mix often to avoid burning
3

While the milk is heating up, squeeze the juice from 3-4 lemons, removing any seeds, and set the juice aside.
4

As milk heats up, froth will begin to form. At a certain point, milk froth will quickly begin to rise to the top of the pot. At that point, turn off heat immediately.
5

Before the froth subsides, gently add 2 tablespoon of lemon juice and gently stir milk with a wooden spoon until curds form and separate from the whey.
6

Continue adding lemon juice, 1tbsp at a time, and stirring until the milk fully curdles. Do not add any more lemon at that point*
7

Remove the pot from heat and let the curds sit in the whey for 7-10 minutes.
8

Over a sink or bowl, set up a cheesecloth over a colander and carefully pour the curds and whey into it to strain the cheese.
9

Gather the ends of the cheesecloth and rinse the cheese under lukewarm water over the cheesecloth for 3-5 minutes to remove the lemony taste.
10

Squeeze out as much water as possible from the cheese. If desired, add salt to taste before pressing.
11

Place the cheese under a heavy object to press for 45-60 minutes**
12

Chill the paneer and use it in your favorite dishes.