Homemade Indian Paneer Cheese


  • 1 gallon of milk
  • 1 quart of buttermilk
  • kosher salt
Paneer is a very easy cheese to make. Most Indian households make it frequently. It is a staple in many curry dishes.

  • Pour the milk into a large stock pot or sauce pan and bring to a boil. Do not let boil over.
  • Reduce heat to medium and add the butter milk in a steady stream.
  • The milk will start to separate into curd and whey or (water).
  • Place cheese cloth in a colander and pour the mixture through, reserving  some of the  whey.
  • Gather the cheese cloth and squeeze some of the liquid from the cheese.
  • Return to the colander and let set for several hours.
  • Place the cheese on a smooth surface and roll into a tight  ball.
  • If desired sprinkle the cheese ball lightly with kosher salt.
  • Wrap in plastic wrap and use as needed.

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