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Paneer (Indian Cheese)

Andy Sewell

Yield: Makes about 26 oz.

Paneer is a cheese made by coagulating milk using heat and acid, and then draining off the whey. It has a crumbly texture and mild flavor. It is used to make starters such as tikkas and kebabs, stuffing for breads, or is often mixed with vegetables or salads.


  • 8-1/2 cups milk
  • 2 Tbs. lemon juice


  • Heat the milk in a pan over a medium heat. When boiling, add the lemon juice. As the milk curdles the whey will separate. Strain the curdled milk through a piece of clean muslin, catching all the solids. Bring up and tie the edges of the muslin to form a pouch around the solids. Do not squeeze the muslin. Hang the pouch over a container and leave until all the water has been drained. Transfer the solids, still covered with muslin, to the sink and weigh down for 2-3 hours to produce a block of paneer that can be cut to the desired shape.


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