When I show my students how to make their own paneer, the most ubiquitous Indian cottage cheese, they are always amazed at how easy the process really is. Very few Americans make their own cheese nowadays, but this simple cheese is still prepared fresh in many Indian homes. Like tofu, paneer can be used as a firm cheese that is cubed (and sometimes browned) and added to curries, where it absorbs the dish’s flavorings like an empty canvas. But the acidulated cheese curds can also be used as a soft cottage cheese. North Indian cooking is replete with versatile paneer recipes, balancing spice with creaminess and texture.
- Cook Time
- Prep Time
- 1 cheese roundServings
- 1 half-gallon whole milk
- 1 ½ tablespoons white vinegar
1. Bring milk to a boil in a large pot over medium heat, stirring often.
2. Add vinegar; continue to stir.
3. Milk will start to coagulate; continue to cook for another minute.
4. Remove from heat and strain in a fine sieve, pressing out water.
5. Transfer to cheesecloth and tie tightly, squeezing out any excess water.
6. Place a weight on the paneer to set.
7. Set aside for 2-3 hours.
8. Remove paneer from cheesecloth; cut into cubes.
9. Fry the cubes in oil or butter (optional).
Recipe published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2014 SUBSCRIBE NOW