Raw Milk Paneer
A quick and easy raw milk paneer recipe made from scratch using simple ingredients for soft, fresh Indian cheese.
Equipment
- heavy bottomed pot
- large wooden or metal spoon
- Cheesecloth or 2 cotton tea towels
- ladle or slotted spoon
- small sieve or cheese mold
Ingredients
- ½ gallon (2 liters) raw milk
- ¼ cup white vinegar
- ½ Tbsp fine sea salt, or to taste
Instructions
- Heat the milk: Pour milk into a heavy-bottomed pot and heat over medium-high heat, stirring to prevent scorching. Bring to a gentle boil.
- Rest the milk: Remove the pot from heat and let it sit undisturbed for 1–2 minutes.
- Add the acid: Stir in vinegar or lemon juice gently—just 1–2 slow stirs. Avoid overmixing to keep curds intact.
- Separate curds and whey: Milk should curdle immediately. If whey is still milky, add vinegar 1 Tbsp at a time. Let it sit 10 minutes.
- Drain the curds: Line a colander with cheesecloth (or cotton/muslin towel) and set over a bowl. Gently transfer curds and pour whey over to help drain.
- Initial draining: Let curds drain for 10 minutes.
- Add salt & flavorings: Sprinkle salt over warm curds. You can also add your favorite chopped herbs at this point.
- Mix gently: Fold salt and herbs evenly with a fork without breaking curds.
- Prepare to press: Line a small sieve with cheesecloth (or use a small cheese mold). Transfer curds into it.
- Press the paneer: Fold cloth over curds, place a plate on top, and weigh with a can or jar. Press 30–60 minutes until firm.
- Unmold and store: Carefully unwrap the paneer. Chill 30–60 minutes before slicing for cleaner cuts. When storing the paneer in the refrigerator, keep it covered to prevent drying.
Notes
Serving ideas
- Pan-fried in butter or ghee until golden
- Added to curries or simmered sauces
- Tossed with roasted vegetables
- Served in wraps or flatbreads
- Added to salads or grain bowls
- Stirred into soups or stews near the end of cooking