Sure, you could buy fresh pasta or preserved lemons at the store. And sure, it would be quicker than making either yourself. For when you have a day off, though, try the scenic route instead. In this series, Slow Down, we’re sharing cooking projects that are the equivalent of knitting your own scarf: both relaxing and rewarding. Today, make your own paneer.
Milky and tender, this cheese shines in some of our favorite dishes. Store-bought paneer leans firm—but make it from scratch, and you can get both a softer touch and fresher-than-fresh flavor. Picture it in a burst cherry tomato sauce with coriander and cumin seeds. Or marinated, skewered, and grilled (then doused in green chutney). Or riff on this Saag Paneer, But With Feta—but with paneer. You can’t go wrong.
Typically in India, buffalo milk is used to make paneer—it has a higher fat content than cow’s milk and a richer flavor. If you can get your hands on whole buffalo milk, then do use it, but you can still get great results using regular cow’s milk. Extra-creamy Jersey milk, which has a higher fat content, will give you a slightly higher yield.
I use lemon juice to split the curds from the whey, as it leaves a slight lemony taste, but you can instead use vinegar, if you prefer. Distilled malt vinegar is a good choice, as it does not leave any after taste.
Here’s how to make paneer:
Pour 2 liters (8½ cups) whole milk into a heavy-based pot and place it over a medium heat. Bring the milk to a gentle boil, stirring continuously to ensure the milk does not scald on the bottom of the pot.
Video by Victoria Jane, Food Styling by Rosanna Anil
Remove the milk from the heat, add the juice of 1 lemon or 2 Tbsp. distilled vinegar.