Ingredients and Supplies
To make 10 oz paneer:
- Heavy bottomed stainless steel pan
- Half gallon cow or goat milk, preferably unhomogenized.
- ¼ cup lemon juice
Bring the milk to a boil, stirring continuously to prevent it sticking and burning.
When the milk comes to a full, foaming boil, take off heat and pour in the lemon juice.
Stir very gently until the milk separates into white curds and yellow whey. Cover with a lid and let sit for ten minutes while the curds form and sink to the bottom.
Meanwhile, place a clean, stainless steel pan under your stainless steel colander to catch the whey. Many paneer recipes call for using the whey in the gravy. And you can also add paneer whey to dal or kitcheri for added flavour and protein. Line your colander with a double layer of wetted cheesecloth. (I have found a piece of net curtain works better than actual cheesecloth because it is more finely woven.)
Carefully spoon the large curds into the cheesecloth. (If using goat milk, few or no large curds may form.)
Pour the whey and fine curds inth the cheesecloth. (If using goat milk. it might be mostly fine curds).
Gather the cheesecloth and squeeze out the whey.
The strained whey should be a clear, pale yellow. Store in frig in screw top glass jar.
Twist up the paneer in the cheesecloth.
Press with something heavy--I like a glass gallon jug full of water, I press the paneer in the colander with a pan underneath and keep it snug in place with dish towels. Strain for several hours or overnight.
Fresh paneer is ready! Store in frig until you use it.
Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.
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