Easy Homemade Paneer: Authentic Indian Curd Cheese Recipe

Homemade Paneer / Panir (Indian Curd Cheese)

Description:
Discover the joy of making your own paneer at home with this simple recipe! Paneer, a staple in North Indian cuisine, is a delightful fresh cheese perfect for various dishes. If you’ve struggled to find it in local markets, fear not! This recipe will guide you through the process, ensuring you have a fresh batch of homemade paneer whenever you need it.

Recipe Category: Asian

Keywords: Indian, Low Cholesterol, Healthy, Weeknight, Refrigerator, Stove Top, Easy

Nutritional Information:

Ingredients:

• 1 1/2 gallons cultured buttermilk

Instructions:

1. For Channa:

   • Pour the buttermilk into a heavy 4-quart saucepan and bring it to a boil over medium-high heat, stirring occasionally.
   • Reduce the heat to medium and stir in the buttermilk.
   • When the curds form a mass and you see clear, pale-yellow whey surrounding them, remove the pan from heat and let it stand, partially covered, for 10 minutes.
   • Line a colander with a double layer of dampened cheesecloth and set it in the sink or over a bowl to save the whey.
   • Gather the corners of the cloth, give them one or two twists, and tie them with kitchen twine.
   • Gently pour the curds and whey into the cheesecloth.
   • Hang the cheesecloth bag over the faucet and let the cheese drain for about 1 hour, or until it reaches the consistency of yogurt (this is channa).
   • If the weather is warm, leave the cheesecloth bag in the colander, set it on a plate to catch the drippings, and refrigerate until the cheese thickens.
   • Unwrap the channa and use it immediately or store it covered in the refrigerator for up to 4 days.
   • Note: Save the whey for making your next batch of paneer, cooking lentils or pilafs, or adding it to soups.

2. For Paneer Cheese:

   • Snugly wrap the cheesecloth around the channa to form a “cake.”
   • Place the cake on a cookie sheet, then place another cookie sheet on top and add weights such as large cans of tomatoes, bricks, or a pitcher of water.
   • Let the cheese sit for 2 to 4 hours.
   • Use immediately, or cover and refrigerate for up to 5 days.

Yields:

• Channa: Approximately 10 ounces
• Paneer: 8 ounces (1 cup)

Now, revel in the satisfaction of creating your own homemade paneer, ready to elevate your culinary creations with its rich, creamy texture and delightful flavor! Whether you’re making traditional Indian dishes or experimenting with fusion cuisine, this homemade paneer will surely impress with its freshness and quality. Enjoy! 🧀🌿