Easy Homemade Paneer
Homemade paneer is actually very simple to make. You will feel accomplished after learning how to make your very own fresh cheese. It is also a very fun process to go through from start to finish. Homemade paneer is inexpensive and quite flavorful. It is comforting to know how you sourced your own ingredients and where it was made (your home kitchen!)
Is paneer Keto?
Yes, paneer is Keto! It is not paleo, however, since dairy products are not allowed on that diet. For Keto though, paneer is high in protein and low in carbohydrates so it is a great addition to your diet and can help you meet your macro targets. You do not have to form the cheese into a block if you do not want to. You can also eat fresh cheese like ricotta with toasted nuts and fresh berries.
What does the lemon juice do?
The lemon juice helps to coagulate the proteins when the proteins are at their most sensitive point (at a low boil). You should visually see the proteins coagulate in a matter of seconds. If they do not, add 1-2 more tablespoons of lemon juice until they do.
What kind of special equipment do I need?
The only kind of special equipment you need to make your own cheese is a strainer and cheesecloth. You will also need a large saucepan or stockpot and a spatula, but those are fairly common.
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Ingredients
- Whole Milk (8 cup)
- Lemon Juice (¼ cup)
Instructions
- Line a strainer with a piece of cheesecloth. Place strainer in a clean sink so you can drain the cheese later on.
- Place milk in a large saucepan or stock pan. Then place the pot over medium-high heat.
- Stir the milk constantly so it does not burn and bring it up to a low boil. This could take quite some time depending on your temperature and how well your pan conducts heat.
- Once the milk is at a low boil, add the lemon juice.
- You should see the proteins start to coagulate immediately. Continue to stir to aid in this process.
- Pour the hot liquid with coagulated cheese into the strainer with the cheesecloth.
- Tie the cheesecloth up into a ball shape and hook it over your kitchen faucet and allow it to drain for 10-15 minutes.
- Once 10-15 minutes is up, place the cheesecloth with the knot on its side onto a plate.
- Top with another plate and some heavy pots or a cast-iron skillet. This will help give you a smooth block of cheese (turning the knot to the side will allow for this). Allow it to sit like that for another 10-15 minutes. Place in the fridge when done for up to 1 week. You can eat it as is or use it for another recipe.
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