Paneer Cheese from Milk
Paneer Cheese from Milk
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Use the Cottage cheese recipe on this site, Paneer is basically a dried out version of Cottage Cheese. This cheese won't melt or get gooey the way Mozzarella or Cheddar will, but with Paneer, this is actually an advantage. Because it won't melt, we can stir chunks into a soup or creamy curry, crumble it over a flatbreads, or even skewer cubes onto kebabs and the cheese will keep its shape and chewy texture.
Servings
3-4 cups
Servings
3-4 cups
Paneer Cheese from Milk
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Use the Cottage cheese recipe on this site, Paneer is basically a dried out version of Cottage Cheese. This cheese won't melt or get gooey the way Mozzarella or Cheddar will, but with Paneer, this is actually an advantage. Because it won't melt, we can stir chunks into a soup or creamy curry, crumble it over a flatbreads, or even skewer cubes onto kebabs and the cheese will keep its shape and chewy texture.
Servings
3-4 cups
Servings
3-4 cups
Ingredients
Servings: cups
Instructions
  1. Instead of draining the whey off in our Cottage cheese recipe, line the colander with cheesecloth.
  2. After the whey and curds have separated, about 10-20 minutes after the vinegar or lemon juice was added, pour into the cheesecloth line colander and let it drain for 10-20 minutes.
  3. After it has drained, take up the corners of the cheesecloth and gently squeeze any whey out, place the cheesecloth with the curds inside still, on a plate, form into a round or square shape. Place another plate on top and set several large heavy canned items in the top plate to press the Paneer. Leave the canned items on the plate for about an hour then refrigerate the bottom plate with the Paneer still in the cheesecloth.
  4. Once it is pressed and chilled, it is done and ready for use. Use in a recipe or refrigerate for up to 2 days.
Recipe Notes

Adapted from an internet recipe.

  1. Sounds very similar to Haloumi. Will give this one a try too!

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