During this cheesemaking class, we will be making Paneer. Paneer is one of my favourite cheeses because it can be made quickly and uses simple ingredients and no special equipment. It can be used in a variety of sweet and savoury dishes, and if you'd like to make a larger or smaller batch of cheese, this recipe halves and doubles easily.
| Paneer Recipe Handout |
Ingredients
Milk (4 litres or quarts)
You will need 4 litres or quarts of milk. You can use fresh milk from your cow (if you've got a cow in your backyard) or pasteurized from the grocery store.
Whole milk (that's milk with 3.25% or higher butterfat) is the best choice for cheesemaking as it gives you the highest yield.
If you are using pasteurized milk from the store, look for milk that has been pasteurized at temperatures under 77°C (170°F) and is not homogenized (often called standard or cream-line milk). Avoid UHT and shelf-stable milk; the high temperatures used during UHT pasteurization denatures the milk proteins, preventing coagulation.
Paneer can be make with homogenized milk, but the curds will be smaller and softer. If non-homogenized milk is not available, you can make your own 'standard milk' by buying 4 litres or quarts of skim milk and adding 2 cups of heavy cream to it.
Lemon Juice or Vinegar (1/4–2/3 cup)
You can use concentrated or freshly squeezed lemon juice, or any kind of vinegar as long as it has at least 5% acetic acid.
Salt (1/4–2 teaspoons)
I usually use sea salt, but any kind of fine salt will work.
You will need 4 litres or quarts of milk. You can use fresh milk from your cow (if you've got a cow in your backyard) or pasteurized from the grocery store.
Whole milk (that's milk with 3.25% or higher butterfat) is the best choice for cheesemaking as it gives you the highest yield.
If you are using pasteurized milk from the store, look for milk that has been pasteurized at temperatures under 77°C (170°F) and is not homogenized (often called standard or cream-line milk). Avoid UHT and shelf-stable milk; the high temperatures used during UHT pasteurization denatures the milk proteins, preventing coagulation.
Paneer can be make with homogenized milk, but the curds will be smaller and softer. If non-homogenized milk is not available, you can make your own 'standard milk' by buying 4 litres or quarts of skim milk and adding 2 cups of heavy cream to it.
Lemon Juice or Vinegar (1/4–2/3 cup)
You can use concentrated or freshly squeezed lemon juice, or any kind of vinegar as long as it has at least 5% acetic acid.
Salt (1/4–2 teaspoons)
I usually use sea salt, but any kind of fine salt will work.
Equipment
You can use your everyday kitchen equipment to make cheese at home. Avoid aluminum or copper pots and wood spoons because these metals will react with the milk, and wood can harbour harmful bacteria. Anything made from stainless steel, glass, or heat-resistant, food-grade plastic is safe.
Large Pot
Use a pot that can comfortably hold your milk with at least 1" of space at the top.
Spoon
You'll use this for stirring your milk. I use a heat safe silicone scoop spatula.
Measuring Cup
I like to use a liquid measuring cup for measuring my lemon juice or vinegar.
Measuring Spoons
Use this for measuring out your salt.
Colander or Sieve
We'll use a colander or sieve for draining and pressing our cheese.
Cheesecloth or Dishtowel
Don't bother with the loosely woven 'cheesecloth' you can find at the grocery store. Instead, look for Plyban (a reusable synthetic cheesecloth) or butter muslin, or you can even purchase a lightweight cotton fabric from your local fabric store.
For Paneer, a clean, lint-free dishtowel is all you need! If you use a dishtowel, wet it first and squeeze out the excess water.
Luncheon Plate
The luncheon plate acts as a makeshift follower while pressing your cheese.
Weight
Paneer is lightly pressed, but you don't need anything fancy! You'll need about 2 pounds/1 kilogram of weight; I use a 796 ml/28 oz can of tomatoes as my weight.
Large Pot
Use a pot that can comfortably hold your milk with at least 1" of space at the top.
Spoon
You'll use this for stirring your milk. I use a heat safe silicone scoop spatula.
Measuring Cup
I like to use a liquid measuring cup for measuring my lemon juice or vinegar.
Measuring Spoons
Use this for measuring out your salt.
Colander or Sieve
We'll use a colander or sieve for draining and pressing our cheese.
Cheesecloth or Dishtowel
Don't bother with the loosely woven 'cheesecloth' you can find at the grocery store. Instead, look for Plyban (a reusable synthetic cheesecloth) or butter muslin, or you can even purchase a lightweight cotton fabric from your local fabric store.
For Paneer, a clean, lint-free dishtowel is all you need! If you use a dishtowel, wet it first and squeeze out the excess water.
Luncheon Plate
The luncheon plate acts as a makeshift follower while pressing your cheese.
Weight
Paneer is lightly pressed, but you don't need anything fancy! You'll need about 2 pounds/1 kilogram of weight; I use a 796 ml/28 oz can of tomatoes as my weight.