Many people would never consider making their own paneer when cooking Indian food, but it’s actually a very easy endeavor! You’ll have a lot of fun doing it. Try it!

This is a good tutorial for making paneer, and it includes photos. However, I usually need to add a little more acid than the recipe recommends. I’ve found that adding a bit of lemon juice in addition to about a cup of Del Marie yogurt helps the whey to nicely separate from the curd.

Cliff’s Notes version here:

Bring 1/2 gallon whole milk to a boil in a heavy bottomed pot.* Add about a cup of whole yogurt and juice from half a lemon.

Stir until the milk and yogurt curdle, and the curd separates from the yellow/greenish whey — about two minutes. If the curdling doesn’t occur, add juice of other half of lemon. Add a pinch or two of garam masala, cumin and salt.**

Pour the curds and whey into a strainer lined with cheese cloth or and unbleached, rinsed flour sack towel.***

Gather up the ends of the cheesecloth, letting the whey drain through, and tie the bundle on to the faucet or a cabinet handle above your sink for about 1/2 hour to let it drip out. Form the cheese into a flat, squarish ball in cheesecloth and let it sit between two plates and balance a big pot of water on top to continue to squeeze out moisture for about 1/2 hour. Use immediately, or it may be refrigerated for up to four days.

* Be sure to use whole milk, and do not use ultra pasteurized or the cheese won’t really work. We recommend milk from Chisholm Family Farm, of course.
** Salt and spices are optional — if I am making cheese for Saag Paneer, I tend to leave it unsalted and fry it in oil and salt right before adding it to the spinach.
*** The whey is full of good nutrients. When straining the curds, capture the whey in a bowl and pour it onto your garden, make some sauerkraut (yum) or feed it to your dog (she’ll love you for it).