Paneer (Indian Cheese)

I’m addicted to Sag Paneer from a local Indian place called Bollywood #3 in Westlake, CA. Today I decided to try my hand at making paneer that I’ll eventually use to make some Sag Panneer at home. I followed these general guidelines in the video below. I ended up using:

  • 1/4 cup of lemon juice
  • 1.75 Liters of Organic Whole Milk
  • A clean 100% cotton towel.

I brought the milk to a boil and added the lemon juice. Remember to stir often! I didn’t any burnt some of the milk that I ended up picking out. So when it starts to boil and you add the lemon juice immediately kill the heat. You should start to see the curds separate from the whey. After a couple of minutes of being fascinated with this I strained the curds through the cotton towel and poured some water to get rid of some of the lemon juice and whey. I then wrapped it up and squeezed out some of the milk. The next step is to twist the towel and then weigh down with something heavy so the curds start to stick together. Pretty simple! I’ll try again with vinegar and some muslin cloth. I’ll also post up my experience and recipe for the sag paneer when I try it tomorrow.