Written by Rieethaa on in Gluten-free, Indian, Recipes, Vegetarian
My daughter came home from school the other day with questions about cheesemaking after it was mentioned in one of her lessons. She remembered that I sometimes make paneer at home and I decided it was about time I satisfied her curiosity and introduced her to the process of making this versatile ingredient at home.
Paneer is an Indian cheese traditionally made by curdling buffalo or cow’s milk, straining out the curd and pressing it. The milk is usually curdled using a natural souring agent like lemon juice, curd or vinegar. Paneer is integral to Indian cuisine and has found its way into regional recipes throughout India
I can’t remember exactly when it was during my childhood, but my first experience of eating paneer was definitely in palak paneer at a restaurant in India. Clearly, paneer was the highlight of the dish and I remember raving about it for months. Paneer was almost always shop-bought whenever it was cooked at home or spotted on a restaurant menu. The quality of shop-bought paneer used to be great. However, these days I’ve developed a taste for the homemade variety. Shop-bought paneer is normally denser, chewier and makes a squeaky sound as you bite into it. On the other hand, homemade paneer tends to have a somewhat crumbly texture and tastes so much fresher!
As I said, I almost always used ready-made paneer for cooking in India. When I moved to the UK, I could only find yellow coloured paneer that had an off-putting acidic taste and it was then that my husband suggested we make our own. It turned out to be a great success.
If you make paneer yourself you know it’s fresh. It tastes and smells wonderfully milky and you can control the texture. Shop-bought paneer has a suspiciously long use-by date and many brands have a rubbery texture, more like cheddar than the real thing.
What does paneer taste like?
Paneer is well known the world over. It is often referred to as cottage cheese because there is no closer equivalent in the UK. Paneer does taste a little like cottage cheese or ricotta but paneer is paneer. So I prefer to call it by its original name. Taste-wise, it is mild and subtle with a milky flavour. Texture-wise, it should be firm enough to cut into cubes but softer and crumblier than cheddar, for example. Since paneer doesn’t have a strong flavour of its own, it readily absorbs the flavours of the spices and seasonings used in the dishes it is cooked with. It is often used in both savoury and sweet dishes, making it a rather versatile ingredient in Indian cuisine.
How to make paneer at home?
The ingredients:
- Whole milk: Make sure you buy good quality whole milk with plenty of cream in it. Buffalo milk is supposed to be especially creamy so it makes great paneer. But full-fat cow’s milk works well too.
- Souring agent: You can use lime, vinegar or yoghurt as a souring agent to make paneer.
Step by step method:
Making paneer is so easy that I could leave my child to do it if it weren’t for the hot pan of milk! All you need to do is curdle the milk.
- Start by boiling the milk over a medium flame. Once it comes to a boil, add a naturally acidic ingredient. It could be vinegar, yoghurt or lime juice. I prefer to use lime juice as it’s easily available and curdles the milk quickly without imparting any strong flavours.
- As soon as lime juice is added the milk will start to curdle. The curds will separate and float to the top leaving a clear greeny yellowish whey. Continue boiling over a medium flame. Ensure you stir in one direction to get big chunks of curd. Large bits of curd tend to bind well during the setting process. At the end of the curdling process, the whey should be an almost clear liquid. Then switch off the flame.
- Strain the curd through a cheesecloth-lined sieve held over a deep-bottomed pot. The curd remains in the cheesecloth while the nutritious whey collects in the pot. Don’t throw the whey away. It can be used for chapati or paratha dough or even to make bread. If you don’t fancy using it for cooking, simply fertilise your curry leaf plant with its nutritious goodness.
- Rinse the collected curd by pouring water over it. That helps wash away any residual sour taste of lime juice or vinegar.
- Gather up the ends of the cheesecloth wrapping the curd. Then squeeze out excess water by wringing the cheesecloth gently.
- Flatten the curd by hand whilst still wrapped in the cheesecloth on a wooden board or a flat plate. Once it’s more or less flat, place a heavy object on top. I tend to use a big cast iron pot but anything weighty that you can balance on top will do.
- If you have room, press the cheese in the fridge as this speeds up the binding process a little. If not, just keep it on your worktop while pressing. Either way, it should set in 1-2 hours. After pressing, store it in the fridge until you are ready to slice it.
- Once set, it should be possible to cut the paneer into cubes or any shape you like, using a sharp knife.
- Use it to make some of the popular Indian dishes – palak paneer, paneer makhani, mutter paneer, paneer butter masala etc.
How to store paneer for a long period?
You can freeze the paneer to make it last for as long as possible. Simply place the paneer cubes in a ziplock bag in the freezer. It can be consumed within a few months. Once thawed, do not refreeze.
Alternatively, if you’re planning to cook with it within 8-10 days, best to refrigerate it fully submerged in water in a container with a lid on. You will need to change the water daily. This way paneer will stay soft and fresh for longer.
The other way of refrigerating it is by wrapping the block or lump of paneer in a damp muslin cloth and leaving it in an airtight container. Bear in mind that refrigeration will almost certainly dry out the muslin cloth leaving the paneer dry so it must be wrapped in a damp cloth and kept covered. You will also need to moisten the cloth every 4-5 hours by spraying or sprinkling water on it.
The other method to store it is by leaving the paneer block submerged in water with some salt in in a container or bowl.
I have also managed to store it in the fridge in an airtight container as is. It has lasted for at least a week if not more.
How To Make Paneer At Home?
Recipe by RieethaaCourse: Not ApplicableCuisine: IndianDifficulty: Easy
Paneer, the unsung hero of Indian cuisine! A versatile and delicious cheese, paneer adds a creamy touch to a myriad of dishes, from savoury curries to grilled appetisers to even desserts. Crafted from milk and loved for its ability to absorb flavours, paneer takes centre stage, proving that vegetarian options can be just as indulgent. Its ability to absorb flavours makes it a favourite among both chefs and food enthusiasts. Once prepared, paneer can be refrigerated and preserved for up to 8-10 days. Then you can use it to cook your favourite curry, snack or dessert.
Ingredients
2 litre whole milk (cow or buffalo)
1 large lime (cut in halves)
- Equipment:
A deep-bottomed pan
A big spoon or ladle
A cheesecloth
A large sieve
A heavy-weight object like a cast iron pot or chunky books or a set of heavy plates
Chopping board
Sharp knife
Directions
- Bring the milk to a boil in a deep-bottomed pan over a medium flame. It could take anything from 7 to 12 minutes to bring to a boil. As it starts boiling, you will need to blow the frothy cream rising on top to one side of the pan to avoid the milk spilling over.
- As it comes to a rolling boil, squeeze both halves of the lime into the milk whilst stirring continually in one direction. Ensure the seeds are removed before you squeeze it.
- The milk will immediately start curdling. You will see chunky lumps of curd separating from watery whey. Continue boiling until the whey starts turning yellow-greenish
- Strain the curd through a cheesecloth-lined sieve held over a deep-bottomed pot. The curd remains in the cheesecloth while the nutritious whey collects in the pot.
- Wash down the collected curd with water to get rid of any residual sour taste of lime juice.
- Gather up the ends of the cheesecloth wrapping the curd. Then squeeze out excess water by wringing the cheesecloth gently.
- Flatten the curd by hand whilst still wrapped in the cheesecloth on a wooden board or a flat plate.
- Place a heavy object on top of the wrapped-up and flattened curd. You can use a cast iron pot or heavy books or a set of heavy plates to weigh the curd down.
- Allow it to set for 1-2 hours either in the fridge or on your kitchen worktop whilst it’s pressed down.
- Once set, it should be possible to cut the paneer into cubes or any shape you like, using a sharp knife. Your paneer is ready to cook in curries, desserts, Indian savoury and sweet snacks etc.
Notes
- 1. Please only use whole milk not skimmed or semi-skimmed.
- 2. You can use lime or lemon juice to curdle the milk. You can also use vinegar or yoghurt.
- 3. Don’t forget to rinse the curdled milk with fresh cold water.
- 4. At the time of boiling the milk, stir in one direction for slightly chunkier curds.
- 5. The leftover whey can be used to make breads or flatbreads such as chapati or paratha. You can also use it to fertilise curry leaf plants.
How useful was this post?
Click on a star to rate it!
Average rating 5 / 5. Vote count: 2
No votes so far! Be the first to rate this post.
Leave a Reply
About me
.
Hi, I’m Rieethaa, a food photographer and recipe developer but most of all I just love cooking simple flavourful food that wakes up the sleepiest tastebuds, and I want to share some with you here. So come in and help me chop some onions, will you?
Read more
Subscribe to my newsletter
I write more than just recipes in my Substack newsletter. Sometimes you'll find me rambling about the culinary legacy of my ancestors interlaced with their stories, that inspire me to be more conscious of the planet and its people. Other times I simply share regional recipes from India as well as my take on European food, lifestyle and culture. So if this interests you, do subscribe to my newsletter here.
Recent Comments
- Rieethaa on Pearl Millet Khichdi / Bajra Khichdi / Bajrichi khichdi /
- Nirupama on Pearl Millet Khichdi / Bajra Khichdi / Bajrichi khichdi /
- Rieethaa on Pav Bhaji Pinwheels / Pav Bhaji Swirls
- Rieethaa on DIY Eco-friendly Christmas Tree
- Lucie on DIY Eco-friendly Christmas Tree
Happy Earth Day🌱Here’s a little glimpse of our recent walk in the countryside. Right now, it’s spring, and the hedgerows are brimming with blossoms of all kinds. The meadows are full of wildflowers and the birdsong is becoming more enchanting with each passing day. Let’s not make Earth Day a one-time celebration; instead let’s embrace small changes in our lifestyle to truly connect with Mother Nature.How to make everyday an Earth day? It only takes a handful of lifestyle changes to make a big difference. And here are my five:1. Make the most of local seasonal and wild produce. Go foraging. Pick that wild garlic growing right now and see what you can make. Next month, pick elderflower to make cordial. Enjoy blackberries in late summer. Relish those wild plums in autumn, if you spot them and of course make sloe-gin in-time for Christmas.2. If possible, grow your own veggies and grow them organically. Work with mother nature, not against her. But if you can’t grow your own, support your local farm shop or farmer and reduce food miles. This way you can also avoid bringing plastic home3. Cook your meals at home rather than ordering in.4. Whatever you do, avoid food waste. Plan your meals before shopping.5. The great outdoors is your gym. So get some fresh air whether your walk or run.Visit the sustainability section of my blog - https://zanzaneetkitchen.com/category/sustainability/ for foraged food recipes including wild garlic, berries & plums. Simply search on the blog.Watch my YouTube video for making elderflower cordial - https://www.youtube.com/watch?v=B9wax3mYKw8The full vlog of our recent walk will be on my YouTube channel soon. #happyearthday #everydayisearthday #wildgarlic #minivlogs #minivlogger #wildgarlicseason #wildgarlicrecipes #wildgarlicflowers #bluebellseason #earthdayactivities #earthday🌎 #earthoutdoors #countrywalks #oxfordshirecountryside #oxfordshirefood #foodsustainability #sustainablelifestyleblogger #sustainablelife #ukfoodie #foodandlifestyle #foodbloggerpro #britishindian #familywalk #thingstodoinoxfordshire #earthdaywalks #springblossom #hawthorn #eveningsunset #britishcountryside #englishcountryside
1 month ago
44 years of awesomeness and I’m just getting started! They say life begins at 40 but I say it gets even better at 44. Age may be creeping up but so is my sense of humour! Let’s celebrate the quirks, the wrinkles, the greys and the wisdom that comes with each passing year. By happy coincidence my birthday falls around the time cherry blossoms in the UK. So here’s the birthday girl celebrating in the spring sun backed by these beautiful blooming fruit trees.We had a lovely day out in London admiring the last of the season’s blossom. I had the best birthday gift from my daughter and the husband as we made lots of memories to look back on. Thank you, everyone, for all your lovely birthday wishes! Your kind words, thoughtful messages and warm greetings have made my day all the more special. As I always say, I am truly grateful for my tribe of like-minded souls who continually inspire and support me.Thank you for being there, not just on my birthday but every step of the way. Your unwavering belief in me means the world to me and I’m truly blessed to have you in my corner 🙏🏾💚#happybirthday #44yearsyoung #44andfabulous #44andcounting #birthdaymessages #happybirthdaytome #celebratinglife #springblossoms #upworthy #springinlondon #birthdayideas #aprilbirthday #ilovemyfamily❤️ #aarya #ukfoodies #gratefuleveryday #birthdaywishes🎂 #specialmoment #moimoi #meat44 #44yearsold #thingstodoinlondon #londondiaries #sustainablefashion #thoughtclothinguk #motherdaughterlove #springdress #britishindian #zanzaneetkitchen #ukfoodblogger
2 months ago
Recently, Aarya and I impromptu decided to have a fun day out in London to find out what Sky Garden had to offer. Sky Garden isLondon’s highest public garden giving you breathtaking 360-degree views of the iconic city skyline. Not only can you immerse yourself in lush greenery and beautifully landscaped gardens, but you can also explore observation decks and an open-air terrace. To make the most of your visit, make sure to book in advance through their website which allows reservations up to three weeks ahead. However, since we are both foodies, we couldn’t resist booking a table at one of their fabulous rooftop restaurants. We had the pleasure of dining at two incredible establishments that day - 37 Fenchurch restaurant and Asma Khan’s Darjeeling Express. Here’s my second mini vlog of 2024 about our recent visit to London. Let me know in comments if you’d like to know exactly what we ate at both restaurants.#adayout #londondaysout #minivlogs #skygardenlondon #skygarden #fenchurch #darjeelingexpress #londoneat #eatout #londoneats #londonrestaurant #panoramicview #motherdaughterlove #skygardens #visitinglondon #thingstodoinlondon #placestoeat #freeplacestovisitinlondon #restaurantreview #britishindian #desigals #ukfoodies #notanad #finedininglovers #finedinninglovers #rooftoprestaurant #thalimeal #thali #indianthali
2 months ago
I celebrated Gudhi padwa in India last year. This year I couldn’t help but reminisce about my unforgettable trip to India. The sights, the sounds, the vibrant festivities—it all came rushing back to me. And just like that, the traditions of Gudi Padwa unfolded before my eyes. My dad prepared the customary neem flower and jaggery offering, symbolising the ups and downs of life that we face with unwavering vigour. The ‘pooja’ was performed with utmost reverence and the iconic Gudhi flag was proudly hoisted, signifying new beginnings and prosperity.Meanwhile, my mum, the culinary maestro that she is, wasted no time in getting busy with the cooking. The menu was simple - shirkhand puri, batatyachi bhaji, kurdai, bhaje, paapad, varan bhat ani toop filled the air, evoking memories of the mouthwatering flavours I experienced in India.Here’s a mini-vlog of my Day1 at my parent’s. Happy Gudi Padwa and a prosperous New Year to all.#gudipadwa #gudipadwaspecial #gudhipadwa #marathinewyear #minivlog #vloggerlife #maharashtrianfood #memarathi #marathithali #thali #triptoindia #padwaspecial #marathiculture #maharashtrianfestival #maharashtriancuisine #vegetarianrecipes #vegetarianfoodlover #ukvegetarian #britishindian #mumsfood #foodcookedbymum #mummyvlogger #memarathi #shrikhand #poori #bhaji #papad #kurdai #varanbhat #ukfoodies
2 months ago
I often talk about the joys of motherhood. Less so about the hardships that go with this role. Being a mother is a privilege that comes with a myriad of responsibilities. Since becoming a Mum, my goal has solely been to make the most of every single minute I get to spend with my daughter. This does mean I can’t spend as much time on this platform as I want to. Motherhood is hard. I am really having to manage my time cleverly between my wants, my needs, my aspirations and the time I am privileged to spend with my daughter. But I should never forget that my own mother had an even tougher job, raising four not just one child, that too in a much more challenging set of societal and traditional circ*mstances. As a mum you’re constantly being judged for what you do. As if the pressure of raising a child isn’t bad enough, people are especially quick to judge when you break societal norms as I did, and yet my mother (and father too) always supported my decisions. I know my grandmother would have done the same had she been alive. These are the women, I have always relied upon despite making choices that they could never have dreamt of making themselves.I am grateful for this privilege of motherhood and always count my blessings for having strong, brave and supportive women on my side such as my mother and mum-in-law. So Happy Mother’s day lovelies!This morning I woke to the sound of my daughter, Aarya, bringingme a small gift and card she hand made for me with a very personal message. What a lovely way to start the day! Those in the UK, hope you had a lovely Mother’s Day too 💚#mothersday #mothersdayuk #motheringsunday #meandmyfamily #motherssupportingmothers #motherdaughterlove #gratefulblessedhumbled🙏 #motherslove #mymothers #mixedheritagefamily #britishindian #britishmums #mummyblogger #mummybloggeruk #ukfoodies #gratefuleveryday #motherhood #womeninmylife #britishindianmum #ukfoodies #firstgeneration #aarya #mixedheritage #mixedheritagedaughter
3 months ago
The eggless semolina cake, dotted with frozen blackberries and calendula, I was treated to by my daughter!Happy Mother’s Day to all who celebrated it in the UK yesterday! I have adapted my mum’s semolina cake recipe here.https://zanzaneetkitchen.com/eggless-blackberry-bundt-cake/#mothersdayspecial #mothersday #mothersday2024 #ukmothersday #bundtcake #semolinacake #eggless #egglesscakerecipe #blackberry #calendula #blackberrycake #vegetarianrecipe #cakerecipe #blackberrycompote #calendulagarnish #edibleflowers #britishindian #ukfoodies #ukfoodblogger #ukvegetarian #vegetarianuk #mothersdaycake #cakesofinsta #bundtcakesofinstagram #semolina #blackberrycake #calendulaflower #cakevideo
3 months ago
These sago patties called sabudana vada / साबुदाणा वडा give me every reason to fast for Mahashivaratri. It’s traditional to give up many of the everyday ingredients during this festival. But with a stash of these soft yet crispy vegan snacks at the ready, this hardly feels like a time of fasting, it’s more like feasting to me!The key ingredient is sabudana aka sago. You’ll need to soak the little sabudana pearls ahead of time. Once they are soft you can mix them with the cooked potato and peanuts to bind them together with a few simple spices. Simply pat them into shape by hand and deep fry, air fry or even shallow fry in a panyaram pan. I love dipping them in coconut-coriander chutney or my fasting peanut chutney. But they taste great ungarnished with just a cup of chai. The recipes for all these with different ways of cooking these dainty sago patties are on the blog; let me know how you decide to enjoy them!Detailed recipes are on the blog: https://zanzaneetkitchen.com/sabudana-vada-sago-patties/#mahashivratri_special #maharashtrafood #mahashivratri2024🔱🙏♥️special🙏🚩🔱📿🕉️😘😘🥰🥰♥️ #shivratri2024 #omnamahshivaya🙏 #shiva #omshanti #sago #sabudana #sabudanavada #sagopatties #sagopearls #airfried #instantpotrecipes #maharashtrianrecipes #britishindian #ukindians #marathiinspiration #britishmarathi #glutenfreeveganfood #veganrecipeshare #airfriedrecipes #airfryerrecipes #fastingsnack #fastingchallenge #indiansnacks #maharashtrianstreetfood #indianfestivals #veganuk #glutenfreeuk @maharashtratourismofficial
3 months ago
Bhaji is such a simple word that’s almost universally mispronounced in the UK. This despite ‘onion bhajis’ being one of the most popular Indian snacks here. To make it easy, try to avoid pronouncing it like the kind of barge that floats along a canal and aim for something a bit more like budgie (i.e. budgerigar).Anyway, enough of the pronunciation public service announcement. Can we all just agree that adding moong beans to this all-time favourite snack takes it to the next level, with their nutty flavour and satisfying crunch?I have documented a step by step recipe for these insanely delicious moong bean bhaji / mugachi bhaji over on my blog:https://zanzaneetkitchen.com/mung-bean-pakora/#moong #bhajiya #mugachibhaji #bhaji #moongbean #mungbean #greenmungbeans #pakora #pakoda #mungpakoda #veganrecipes #glutenfreerecipes #veganrecipeshare #ukfoodies #foodbloggeruk #foodiesofindia #britishindian #ukindians #indiandiaspora #ukmaharashtrians #memarathi #marathistatus #maharashtrian_treasures #maharashtriancuisine #bhaje #moong #glutenfreesnacks #vegansnacks #ukvegans #britainsbesthomecooks_
3 months ago
The weather in the UK has turned chilly again. Perhaps it’s the last cold snap before spring. So it’s a great time to make this pearl millet khichadi once more before winter ends.Khichdi is the perfect cold weather comfort food. No fuss, just everything I love, cooked in one pot. Ready to be ladled into a bowl for me to dive into.Khichadi is normally made with rice, legumes and a generous variety of vegetables. But swapping out rice for pearl millet makes it even more satisfying. Those pearl millet grains retain just enough bite to lend texture to the dish without making it heavy. They also add a wonderful slightly nutty flavour.I’ve served here with a tadka of thinly sliced garlic and one of my Mum’s home-made papads. Check out the recipe on the blog and make the most of this winter warming pearl millet while the cold weather lasts.https://zanzaneetkitchen.com/pearl-millet-khichdi/#pearlmillet #khichdi #bajrichikhichadi #khichadi #milletrecipe #vegetarianrecipes #glutenfreeeats #veganfriendlyuk #veganfriendlyrecipes #marathiuk #bajri #maharashtriansintheuk #ukindians #britishindian #migrantfood #ukmigrant #marathistatusofficial #onepotmeal #instantpotrecipe #ukvegans #ukfoodies #ukfoodblogger #marathijevan #glutenfreevegan #glutenfreerecipes #milletriseup #ip #papad #loncha
3 months ago
Archives
- February 2024
- January 2024
- December 2023
- October 2023
- September 2023
- May 2023
- February 2023
- January 2023
- December 2022
- November 2022
- October 2022
- August 2022
- July 2022
- June 2022
- May 2022
- April 2022
- March 2022
- February 2022
- January 2022
- December 2021
- November 2021
- October 2021
- September 2021
- August 2021
- July 2021
- May 2021
- April 2021
- February 2021
- January 2021
- December 2020
- October 2020
- June 2020
Categories
- (2)
- Curry (1)
- Drink (2)
- European (10)
- featured (1)
- Foraged food (6)
- Gardening (3)
- Gardening (2)
- Gluten-free (53)
- Home Decor (3)
- Hydrabadi (1)
- Indian (37)
- Indian desserts (11)
- Intersectional Environmentalism (1)
- Italian (6)
- Maharashtrian (38)
- Meat based (2)
- My Signature Dishes (29)
- (7)
- Recipes (74)
- Regional (32)
- Restaurant reviews (2)
- Salad (1)
- Seafood (1)
- Snack (7)
- Snacks (1)
- Soups (3)
- Sustainability (6)
- Vegan (44)
- Vegetarian (28)
Affiliate links
This blog may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Making your purchases via my affiliate links will earn me a small commission but cost you no extra. I only affiliate with brands and products I believe in.
Archives
Meta
- Log in
- Entries feed
- Comments feed
- WordPress.org
