Project Description


Indian paneer cheese

This is the cheese that goes very well with palak paneer.

It can also be added to salads, eaten with crackers and sprinkled on vegetables

Course Breakfast, Main Course
Cuisine Indian
Keyword vegetarian


  • 850 ml organic unhomogenized milk
  • 6 tbsp fresh lemon juice (about 2 large lemons)


  1. 1. Slowly heat the milk up in a sauce pan until the milk is boiling. Gently stir so that the milk does not stick to the sides of the pan.

  2. 2. Add the lemon juice and stir very gently for about 10 seconds. Remove from the heat. Put a lid on the pan and leave covered for 15 minutes.

  3. 3. Stain through a damp muslin cloth or cotton tea towel until all the fluid has run through. 

  4. 4. Gently squeeze the cloth to wring out any more fluid (whey). Keep this cheese wrapped up in the cloth and refrigerate, until needed.

  5. If you want to have the paneer cheese in cubes then put something heavy on top of the cheese to press it into a block shape and then you can cut it up in 2 hours time.

    Tip - Keep the whey (the rest of the lemon milk) to use when you cook the rice. It is very nourishing and full of protein.