Do you make your own paneer?

fx

Sat, 19 Mar 2016 18:48:41 GMT

Ah Labneh I never did, interesting!

fx

Wed, 16 Mar 2016 18:48:26 GMT

Buena suerte, Catalina!

fx

Thu, 10 Mar 2016 12:03:02 GMT

Not sure if it would not yield tofu rather than paneer using soya milk?

fx, 1

Thu, 3 Mar 2016 10:43:57 GMT

Gill I do hope this was a success!

Samy

Tue, 7 May 2013 19:55:13 GMT

Me parefece fascinate poder hacer mi propio quezo. Me informar el nombre o el tipo de tela, que debo utilizar para el escurrido?
Gracias

Catalina

Tue, 22 Jan 2013 11:18:32 GMT

WOW! Viviendo en Australia no sabes c�mo extra�o mi quesito panela (y el Oaxaca). Voy a tratar de hacer este queso, muchas gracias!

Teresa

Sat, 8 Sep 2012 23:30:15 GMT

Have you ever tried to do pander with soya milk? I would prefer not to use cows milk if possible.

Jennifer

Fri, 16 Mar 2012 23:58:26 GMT

I have just found your website (rather late, I know). I made the buckwheat pancakes last night - delicious. Just read the paneer recipe. My mother has made this since we were children but she didn"t put a weight on it, just drained it. We call it Cottage Cheese. She would add finely chopped chives or spring onions, parsley, salt, pepper then let it sit overnight for the flavours to infuse - really delicious. I also make my own Labneh by draining a good quality organic yoghurt (or make your own yoghurt) for 1 to 5 days in the fridge - really easy, very delicious as a sweet or savoury and also in place of cream or sour cream.

Gill

Sat, 21 Jan 2012 22:49:29 GMT

Hi
Thanks for the directions on making paneer I can"t wait to try it but can you freeze it after making

Janine

Sat, 19 Nov 2011 00:16:35 GMT

I just ran to my kitchen and made this. I only had whole milk powder on hand, so I made up about 2 litres of milk and gave it a go. It worked perfectly and the cheese tastes fantastic. It only took about 25 min and now my perfect pat of paneer is cooling in the fridge waiting to be the guest of honor at our BBQ tonight. Thank you SO MUCH for this article :-)

El

Mon, 17 Oct 2011 14:06:51 GMT

At times I like to add a dry herb,spice or dehydrated fruit or veggie just to add a little character, depending on what I serve it with. Paneer is very versatile to dry ingredients and also takes on the flavour of whatever it"s cooked in. I love it both for this reason and because of its ease to make.

Denise

Wed, 24 Aug 2011 01:10:23 GMT

I have been searching for cheese recipes for the past week. Today I found your beautiful photos and excellent instructions! I just tried this today, and it was so easy! I started off with a 1/2 gallon of 2% milk (USA), and 1 TBS of lemon juice, but it didn"t form a curd, so I added 1 cup of half-and-half (half cream, half milk), and 2 TBS of white vinegar. I heated the milk to 190�F, stirred it slow and then let it sit for 45 minutes. I got 2 cups of curd for my efforts, and it is beautiful! I didn"t drain all the whey off, as I wanted a softer cheese for spreading. I will never buy cheese again! I have another 1/2 gallon of milk on hand, and am going to experiment with herbs and seasonings next. Thank you!

Rhiannon

Sun, 19 Jun 2011 06:23:42 GMT

Hi! Thanks for the recipe. It is awesome!! Just wanted to point out that the liquid or whey that you drain off actually has many good uses too!

fx

Sun, 19 Dec 2010 19:48:05 GMT

Thanks for your kind words and for sharing your own recipe, this sounds like a really good way of doing.

Rebakah

Wed, 15 Dec 2010 19:02:02 GMT

Your pictures are fantastic. I just made some paneer last night and used a slightly different technique. Instead of the lemon juice, which I find hard sometimes because of the differing amounts and sometimes it doesn"t curdle and so on, I use a quart of buttermilk to a gallon of milk. Just add it at the same time as you would the lemon juice. It curdles so nicely and the flavor is so light and rich. The yield for this method is very good as well. Enjoy!

fx

Tue, 14 Dec 2010 11:22:18 GMT

Christiane, you are right that whey is wasted too often. You can even make another cheese with the whey - Ziger/S�rac/Ricotta for instance!

Christiane

Wed, 17 Nov 2010 18:56:34 GMT

This recipe is really great... but why on earth do you pour the whey down the drains? It makes a refreshing and healthy drink. Thanks a lot!

Tammy

Tue, 2 Nov 2010 13:27:55 GMT

I made this today using ingredients I had in the cupboard UHT ayrshire and bottled lemon juice. It came out perfectly though I did have to use a little more lemon juice. It looks and tastes great. I shall make Paneer Palak with it tomorrow. Thank you :)

Samenda

Sat, 25 Sep 2010 16:39:08 GMT

Wow! I have just tried this recipe. It was so simple! I always thought that making paneer was complicated, you have proven that is not so. Amazing! And Delicious.

Joe Lube

Thu, 27 May 2010 20:02:54 GMT

I just made a batch using 2% milk (low fat). I used one gallon and had to use the juice of one full lemon. I heated the milk to 180 degrees prior to adding lemon, though, the temp did get as high as 202. It curdled slowly and took about 30 minutes. I finally assumed it was done and strained it. It looks like I made less than the quantity displayed in the pixs. I assume that is because I used low fat milk. In the fridge now chilling. Bottom line- sure look slike you can make this with low fat milk - can"t wait to taste and observe the consistency.

Aneisha Mitchell

Sun, 16 May 2010 16:09:06 GMT

I"ve never eaten paneer nor seen paneer and this method was easy even for me. It looks exactly like the pictures. I used powdered milk and apple cider vinegar. It was the only milk and vinegar I had and I was concerned that it wouldn"t work... but it did!!! yay!!! It"s in the chiller now and, according to the directions, I have a few hours to look for a recipe.

LETICIA

Sat, 8 May 2010 00:56:55 GMT

TE FELISITO MA�ANA MISMO LO VOY HACER TE QUIEROOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Jade

Thu, 6 May 2010 08:47:54 GMT

I"ve just made my own paneer today, took me a while to figure out that I really don"t NEED a recipe for it, but it is such an exciting process that I"m scouring for photos... Just because. Thanks FX for your photos, nowhere else I have seen has done them quite so artfully as you have.

Oh, and I believe Manjula rinses her cheese in cool water simply to cool it down to an ok handling temperature. I don"t believe that paneer has an "unwanted lemon flavour"....

Marion

Tue, 27 Apr 2010 02:29:22 GMT

Did you ever hear about the Mattentart / Matons de Geraardsbergen in Belgium? There you make your own cheese for the filling, pretty much the same way, but you use butter milk (petit lait) to make it curdle. Easy to make and was a real hit here in Berlin with my family. Made so much of it at one time that I had 10 l of liquid left. Recipe idea for the clear milk liquid left over?

fx

Mon, 11 Jan 2010 21:43:28 GMT

Not sure why she rinses them.

DizzyLiz

Fri, 1 Jan 2010 14:37:33 GMT

Manjula rinses her curds under cold running water. Wouldn"t that get rid of some of the unwanted lemon flavor?

V

Fri, 6 Nov 2009 13:57:38 GMT

Thanks for the step by step. I"ll try it now

BTW, where do you get Cheesecloth in Switzerland? I can"t find them anywhere (Or maybe, there"s a special term for it?) I"m in the German-speaking Switzerland.
Thanks!

szar

Sun, 26 Jul 2009 10:40:08 GMT

Hello, i"d like an answer to that one as well.
query / comment by #43 Marita.
I think it should be safe. Cause afterall, its bacteria that curdles it isnt it.
and its all safe bacteria. The only thing that changes is the texture, or form of the milk. In fact, i"d think the first thing people think of when making milk that is going off is to make cottage cheese.
Having said that, my wife just reminded me that we did make cheese out of milk that went bad as she was boiling it for coffee (added some vinegar and boiled). and she says it turned out good! Why dont i remember all this.
It turns out she was making coffee for me as i had a bit too much to drink!
But a proper answer would still be appreciated.

Marita

Fri, 26 Jun 2009 11:47:11 GMT

Hi,
can you start off by using milk that has soured naturally/curdled in the heat? I have a liter of beautiful, organic, pasteurized, full fat, non homogenized milk that "went off" on me and I"m not keen on just chucking it away. If that"s possible, how would you do it? Thanks.

Dhanya

Tue, 2 Jun 2009 06:01:43 GMT

Superb demonstration.

Nikita Verma

Wed, 27 May 2009 08:31:14 GMT

can i send my own recipe?

Nikita Verma

Wed, 27 May 2009 08:26:02 GMT

CURD PANEER Ingredients-200gms paneer,edible oil,1 large onion ,1 tsp tumeric powder,1 tsp coriander powder,1tsp aamchur powder,1/2 tsp garam masala,salt,chilly powder,1large tomato ,coriander leaves,2 cloves ,cumin seeds,kari leaves 1,1 cup curd . method- take a pan,put 3-4 spoons oil in it ,after the oil is cooked ,add cloves,cumin seeds,kari leaf to it.take the onion ,add it to oil with other spices. fry it till the onion chages its colour to light brown.now,add tomato to it and again fry it.add 1/2 cup curd ,mix well.now add the paneer cubes and coriander leaves to it .cook for 1-2 mins and then serve it . ENJOY YOUR MEAL .

David

Fri, 8 May 2009 09:46:08 GMT

Hey, just a note to those people who have trouble curdling, with riper sweeter lemons it can take quite a few. I"ve had to use as many as 5.

I"ve been told letting the milk simmer for 15-20 minutes (stirring the whole time of course) before adding the acid can help too, but Im not sure if thats true.

fx

Wed, 18 Mar 2009 11:43:08 GMT

I will someday!

fx

Tue, 17 Feb 2009 21:45:05 GMT

There are a few other things you can use to make the cheese curdle, you can buy chemical rennet or some plants like sorrel will make the milk curdle too.

james shandy cavell

Wed, 28 Jan 2009 07:24:52 GMT

yes i tried to add a little less lemon but it was still far to strong. how can i possibly get rid of these strong tastes in my mouth. or maybe the strong tastes are in the peshwari naan i eat the panneer with?

anm

Fri, 23 Jan 2009 23:17:39 GMT

Hi Francois

How abt trying ur expert hand at sambar?

regds
anm

fx

Tue, 13 Jan 2009 03:25:54 GMT

Betsy, ah these days a smile is invaluable, glad to hear it!

fx

Tue, 13 Jan 2009 03:23:17 GMT

Good luck if you try it Rama!

fx

Mon, 12 Jan 2009 23:02:23 GMT

I love Rasgullas - thanks for this idea!

Poonam

Mon, 12 Jan 2009 08:26:59 GMT

Great Recipe site.
You can make Rasgullas with this paneer. Just blend the paneer/cottage cheese in a blender till forms a smooth dough. Make into grape sized balls and boil (gentle roll) in sugar syrup (1cup sugar in 4cups of water), covered for 20 minutes. Add a rose water or kewra essence for authentic Bengali Rasgullas.

Rama

Thu, 1 Jan 2009 23:20:31 GMT

Hi,
This article made me feel why not try it yaar. As this works out costeffective and look more fresh and definetly more tastier that all those paneer whihc we get froze or in the market. Give it a try.
Thanks.

Betsy

Wed, 31 Dec 2008 11:22:29 GMT

Your cheese recipe put a smile on my face:)

fx

Wed, 17 Dec 2008 07:42:33 GMT

James perhaps you could use a little less lemon and still get the milk to curdle?

james shandy cavell

Wed, 17 Dec 2008 07:20:25 GMT

I tried paneer with koram and a pehwari naan. It was excellent but still a tiny bit strong for my taste buds. perhaps i cant take lemon juice

fx

Thu, 4 Dec 2008 08:37:10 GMT

Thanks Eurie, I hope the paneer worked all right for you!

Eurie

Tue, 2 Dec 2008 16:48:22 GMT

I tried to make paneer today getting all the ingredients at the local market. I did add heavy whipping cream though since US milk isn"t as fatty and I did find I had to add more acidity, most likely because of the lower fat content, but that is about it. I also let it set for a few minutes to cool off and form more. Thanks for your addictive site and all the great visual tutorials/articles that you write!

fx

Sun, 30 Nov 2008 13:20:19 GMT

Thanks Barb and I hope you get to try this!

Barb

Sun, 30 Nov 2008 11:44:47 GMT

I liked how you showed the pictures of the different stages. They reveal how easy the process actually is.

fx

Sun, 19 Oct 2008 12:36:41 GMT

Andy thanks I"ll think about some paneer curries!