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Epicurious

Fresh Indian Cheese

4.9

(11)

Paneer

Cooks' note:

· Paneer keeps, wrapped well in plastic wrap and chilled, 3 days.

Recipe information

  • Total Time

    1 1/2 hr

  • Yield

    Makes about 3/4 pound

Ingredients

10 cups whole milk
1/3 cup fresh lemon juice

Special Equipment

cheesecloth

Preparation

  1. Step 1

    Bring milk to a full boil in a 6-quart heavy pot, stirring occasionally. Reduce heat to low and slowly stir in lemon juice. Cook until milk begins to separate, 1 to 2 minutes. Remove pot from heat and let milk stand 10 minutes.

    Step 2

    Pour mixture into a colander lined with a triple layer of cheesecloth. Rinse cheese curds under gently running lukewarm water. Gather up edges of cheesecloth, twisting gently to squeeze out as much water as possible, and transfer cheese in cheesecloth to a bowl, flattening into a disk. Weight cheese with a bowl filled with water or a large can. Let paneer stand at room temperature 1 hour, or until firm, and pour off any liquid that has accumulated in bowl.

TagsIndianSouth AsianAsianLemonCitrusFruitMake AheadGourmet
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