Tuesday, March 29, 2011


(stolen from Duylinh)
Paneer is a common type of cheese used in south asia, india, and iran. It's really easy to make and is very good in curries or salads w/ tomatoes and cucumbers.

Things you need:
half gallon milk
lemon juice (or vinegar )
cheese cloth

1. Heat the milk up in a heavy bottom pot. Be careful not to burn it.
2. Mix 1/4 cup of lemon juice (or vinegar) with 1/2 cup of hot water and set aside.
3. When the milk beings to boil (that is important), pour the lemon juice/water mixture into the milk slowly and carefully. Turn off the heat.
4. You will notice that the milk will start to curdle. You can stir it gently once or twice. When the milk has curdled and there is nothing left but whey, you can use a ladle to scope the curds into the strainer lined with a cheese cloth.
5. Now just twist the cheese cloth so that the curds are packed and squeeze it. Leave on a plate still wrapped in the cheese cloth and put a heavy pot on top of it for an hour (but preferably two). This will help to remove excess water and make it firm. From time to time during this process, you can remove water from the plate to help keep the cheese dry and firm.

To Eat:
Remove from the cheese cloth and cut it into 1/2 inch cubes. Heat up some oil in a nonstick skillet and fry the cheese until the sides are brown.

The pictures below were stolen from google images to show what it looks like:


  1. Well I thought I would try the paneer but the incident with your stomach is making me think again.

  2. hahaha i'm so confused right now. jesse said your tomato sauce looks good. where did it goooo? :[