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Homemade Paneer Cheese

Hello, it’s Mindy from Wheel and the World. Today I’m going to be showing you how to make homemade paneer cheese. Paneer cheese is an Indian type of cheese, but it can be used for all types of different cuisines that involve a cooking type of cheese.

Course Side Dish

Cuisine Indian

Keyword Paneer Cheese

Servings 6

Ingredients

• 2 litres of full cream milk

• 1/2 to 1 cup of vinegar or lemon juice

Instructions

• Preparing the Milk

• I have been gifted some raw milk from beautiful dairy farms around the area that I live in. So I’ve used that today to make my paneer which means that it will curdle a lot quicker. If you can get unpasteurised milk that’s even better but if you can’t, un-homogenised is fine and it’s a lot more creamy and easier to use in your paneer.

• Heating the Milk

• I’ve popped the 2 litres of milk into the cooking jug of the MagiMix and heated it up to boiling point for about 15 minutes at 120 degrees.

• Adding Vinegar

• After heating the milk, I added the vinegar to separate the curds and whey.

• Straining the Cheese

• I strained the curds and whey using a colander lined with cheesecloth to separate the cheese from the whey.

• Rinsing and Shaping the Cheese

• After straining, I rinsed the cheese under cold water and shaped it into a ball. Then, I flattened it and refrigerated it for a while.

Video

Notes

How to Make Homemade Paneer Cheese

If you’re a fan of Indian cuisine or just love cooking with cheese, then you’ll be excited to learn how to make homemade paneer cheese. In this blog post, I’ll walk you through the simple process of making this versatile cheese at home.

Ingredients and Equipment

To make homemade paneer cheese, you’ll need the following ingredients:

• 2 litres of full cream milk (unpasteurised or un-homogenized for a creamier texture)

• 1/2 to 1 cup of vinegar or lemon juice

You’ll also need the following equipment:

• Cooking jug or pot

• Colander

• Cheese cloth (muslin cloth)

• Metal pots and colanders for handling the warm milk

Making the Paneer Cheese

1. Heat the 2 litres of milk in a cooking jug or pot until it reaches boiling point (approximately 15 minutes).

2. Add the vinegar or lemon juice to the hot milk to separate the curds and whey.

3. Strain the curds using a lined colander with cheese cloth to separate the cheese from the whey.

4. Rinse the cheese under cold water to firm it up.

5. Flatten the cheese, strain it further, and refrigerate it for a short period.

Using Homemade Paneer Cheese

Once you’ve made your homemade paneer cheese, you can use it in a variety of dishes, such as Palak Paneer or in salads and barbecues. The firm texture of paneer makes it suitable for frying and incorporating into different cuisines.

Conclusion

Making homemade paneer cheese is a simple and affordable process, especially if you have access to farm-fresh milk. I hope you’ve enjoyed learning how to make this quick and easy cheese at home. Stay tuned for more delicious recipes and cooking tips from Wheel and the World!

Thank you for reading and happy cooking!

Using Homemade Paneer Cheese 
Paneer cheese can be used in a variety of dishes such as Palak Paneer, salads, barbecues, and more. It is a versatile and easy-to-make cheese that can be used in any kind of cuisine.

I hope you’ve enjoyed my instructions on how to make homemade paneer cheese. It’s a fantastic, easy to make at home quick cheese to do. Anyone can make it, and it’s really affordable as well, particularly when you have access to farm milk like we do here. Thank you for watching!

Remember, with just a few simple ingredients and steps, you can make your own delicious homemade paneer cheese at home. Enjoy experimenting with different dishes and cuisines using this versatile and flavorful cheese!