Paneer is a soft, fresh cheese common in India. I like to use it in curries and often make my own. Milk is curdled using lemon juice and the curd is pressed to make the cheese.
First step is to boil some milk. Three litres typically makes enough cheese for four portions of curry. The exact yield can be quite variable depending on the milk. Best is fresh, full fat milk. Here in Imsouane, there is just one type of fresh milk, which comes in half litre plastic bags.
Use a big pan. Just as the milk comes to the boil, add some lemon juice. I used the juice from two small lemons. You need to add enough acid to curdle the milk. This takes less than a minute. Keep on the heat for a couple of minutes and then filter off the whey. I use a colander lined with cheesecloth (muslin). This is probably the key piece of equipment for making paneer.
Boil 
Separate 
Press 
Unwrap 
Brussel sprout & paneer curry 
Mutter paneer 
Fried with turmeric
Once drained, knot the corners of the cloth and press for a couple of hours. I used to have a lovely wooden cheese press for doing this but unfortunately it was to too bulky to take travelling. Two cutting boards can do the job. Arrange the bottom board so that the liquid can drain. I position the board so that it slopes into the sink. Saucepan on the top applies the pressure. Five litres of water (5kg) is about right.
That’s it. Carefully unwrap and refrigerate. This cheese does not keep well. A couple of days at most. Best to make it when you actually need it.
When using it in a curry, I prefer to fry it first. Needs quiet a hot frying pan and plenty of oil. Adding a little turmeric gives a nice splash of yellow.
Blessed are the cheese makers.
🙏