Lexi Webster
Making paneer cheese in Australia is a simple process that requires just a few basic ingredients and kitchen utensils. Paneer is a type of fresh, soft Indian cheese with a mild, milky flavour that is commonly used in dishes such as curries, salads, and fried dishes. Homemade paneer is superior to store-bought paneer in terms of texture and taste, and it can be made in about 30 minutes with just milk and an acidic ingredient such as lemon juice or vinegar.
| Characteristics | Values |
|---|---|
| Number of ingredients | 2-3 |
| Ingredients | Milk, lemon juice or vinegar, and a bit of salt to season |
| Milk type | Full-fat raw or pasteurized cow, buffalo or goat milk |
| Milk quantity | 1/2 gallon |
| Lemon juice quantity | 1/4 cup |
| Vinegar type | White vinegar |
| Vinegar quantity | 2-3 tablespoons |
| Salt quantity | A pinch |
| Preparation time | 30 minutes |
| Refrigeration time | 2-3 hours |
| Refrigeration duration | 2-5 days |
| Freezer duration | 3 months |
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What You'll Learn
Choosing the right milk
The type of milk you use is important when making paneer. It has to be full-fat milk, otherwise, it won't set properly. You can use cow's milk, buffalo milk, or a mixture of both. Goat milk is also an option, but it is best to avoid low-fat, skimmed, and ultra-pasteurised milk as they yield a lesser amount of cheese.
Whole milk is the best option for making paneer, as it produces the richest and creamiest results. However, 2% milk can also be used, although the paneer will be slightly less rich and creamy. It is important to note that skim and non-fat milk should be avoided, as they do not separate easily into curds and whey.
When it comes to pasteurised milk, regular pasteurised milk is fine to use, but it is best to avoid UHT (Ultra High Temperature) pasteurised milk. This is because the UHT process changes the protein structure of the milk, preventing it from separating properly.
It is also worth mentioning that the freshness of the milk can impact the amount of lemon juice needed. The fresher the milk, the more lemon juice will be required to curdle it.
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Adding lemon juice or vinegar
Paneer is a type of fresh, soft, milky-tasting Indian cheese. It is easy to make at home and only requires two or three ingredients: milk, lemon juice or vinegar, and sometimes a bit of salt to season.
The process of making paneer with lemon juice or vinegar starts by heating the milk. Pour the milk into a heavy-bottom pot or saucepan and set it over medium heat. Bring the milk to just below boiling point, stirring occasionally to prevent scorching. This is when the top is all foamy, and you can see it's hot and steamy.
Once the milk reaches this stage, it's time to add the lemon juice or vinegar. For a half-gallon of milk, you will need about a quarter of a cup of lemon juice or vinegar. You can start by adding two tablespoons of vinegar or lemon juice and then turn off the heat. Stir the acidic ingredient into the milk, and you should see the milk begin to split, separating into curds and whey. The whey should be clear or yellowish but not milky. If the milk hasn't fully curdled, you can add another tablespoon of lemon juice or vinegar.
After curdling the milk, it's important to remove the excess whey. Line a strainer or colander with cheesecloth, muslin, or a similar thin, loose-woven fabric. Ladle the curdled milk into the lined strainer and allow it to drain for 5 to 10 minutes. The whey can be discarded, and the curds will be used to form the paneer cheese.
The next step is to rinse the curds and remove any excess water or lemon flavour. Bundle up the curds in the cheesecloth and rinse them under the tap. Gently squeeze out the excess water and whey, being careful not to squeeze too hard, as the paneer may start to get forced out through the cloth.
Finally, prepare the paneer for refrigeration. Shape the paneer into a disc or square, about 2 cm thick, and place it back in the cheesecloth-lined strainer. Set a plate on top of the paneer and weigh it down with cans or similar weights. Place the setup in the refrigerator, and your paneer cheese will be ready to use in a few hours.
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Draining the whey
Line your strainer with the cheesecloth or muslin, and ladle the curdled milk into it. Allow the whey to drain away, which can take around 5 to 10 minutes. If you are using a small strainer, you may need to drain the curdled milk in batches. Ensure that your cheesecloth is fine enough so that the curds do not escape through the holes. You can use alternatives such as clean blue Chux wipes, a double layer of good-quality paper towels, or very thin handkerchiefs.
Once the whey has drained, you will be left with the milk solids or curds. Bundle up the curds in the cheesecloth and give it a gentle rinse under the tap to remove any excess lemon flavour or citric acid/vinegar. Squeeze out the excess water and whey gently, without applying too much force, as the paneer may start to escape through the cloth.
After squeezing out the excess liquid, the paneer is ready to be shaped and weighed down in the fridge to set.
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Pressing the curds
Prepare the Curds for Pressing
Before pressing, it is essential to separate the curds from the whey. Line a strainer with cheesecloth, muslin, or a similar thin, loose-woven fabric. Gently ladle the curdled milk into the lined strainer, allowing the whey to drain away. This process may take several minutes, and it may be necessary to work in batches to ensure complete drainage.
Shape and Wrap the Curds
Once the curds are relatively dry, it's time to shape and wrap them. Gather the corners of the cloth and gently squeeze out any remaining liquid. Be careful not to squeeze too hard, as the curds can escape through the fabric's holes. Shape the curds into a disc or rectangular block, roughly 2 cm thick. Wrap the cloth snugly around the curds, maintaining their shape.
Apply Pressure
Place the wrapped curds on a plate and set another plate on top. Weigh down the top plate with cans or similar heavy objects. The weight will help press the curds together, forming a solid block of cheese.
Pressing Time
Press the curds for at least 15 minutes, but no more than an hour. This pressing time will help the curds fuse into a cohesive mass. After pressing, your paneer cheese is ready for use or refrigeration.
Refrigeration and Storage
If you plan to refrigerate your paneer, it is best to press it for a shorter duration, as longer pressing times will result in a firmer cheese that is more prone to crumbling. Refrigerate the paneer for at least 2-3 hours to allow it to set further and become firmer. Stored in the refrigerator, your homemade paneer cheese will typically last for 2-3 days.
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Storing your paneer
Paneer is a perishable dairy product and should always be stored in the refrigerator. If stored properly, paneer should last until the best-by date printed on the packaging, which is usually about three months from the day the cheese is made.
If you have bought packaged paneer, let it go into the fridge as soon as you arrive home. Do not take it out or open the pack if you don’t need it immediately. Only take it out 30 minutes before cooking. To soften the paneer, cut it into cubes and put them into a bowl of warm water for 20-30 minutes.
If you have bought a large block of paneer but won't be using all of it immediately, you can also freeze it. Cut the block into cubes and transfer them to a plate. Put the plate in the freezer until the paneer pieces harden on the outside. Then, put the frozen paneer cubes in a ziplock bag, removing as much air as possible before sealing. When you're ready to use the frozen paneer, defrost it in a microwave before cooking.
The easiest way to preserve paneer is to wrap it in a damp muslin cloth and store it in the refrigerator. The water in the cloth will keep the paneer moist and fresh for longer. Make sure all surfaces of the paneer block are covered in the muslin and do not wrap it too tightly. If you don't have a muslin cloth, you can place the paneer block in a bowl of water, fully submerging it, and store it in the fridge. You will need to change the water every day if you want to keep the paneer fresh for a few days.
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Frequently asked questions
You only need two ingredients to make paneer cheese: milk and an acidic ingredient. The milk should be full-fat cow, buffalo or goat milk. The acidic ingredient is usually lemon juice, but vinegar, citric acid, buttermilk, yoghurt or whey from a previous batch can also be used.
You will need a large pot or saucepan, a strainer, and some cheesecloth. You will also need a tray or plate and something heavy to weigh the cheese down, like cans or tins.
It takes about 30 minutes to make paneer cheese, but it then needs to be pressed for at least 15 minutes or up to an hour. It can be eaten immediately or stored in the fridge for up to three days.
