About the Soufflé is a project of a Finnish-Brazilian couple based in Helsinki, passionate about food, photography and cinema. We hope in our photos and videos we can deliver even a small bit of the love we have for food and other simple things in life. All photos are owned by us unless stated otherwise.
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Saturday, May 12

Paneer aka Indian Homemade Cheese

Paneer aka Indian Homemade Cheese

Despite the fact that it’s usually almost impossible for me to walk after eating in an Indian/ Nepalese restaurant, I just love the food and could probably eat those heavy stuffs many times in a week. At the moment we live in a smaller city, which honestly doesn’t offer much of a variety what comes to ethnic restaurants (or actually any restaurants). Here’s one Indian, which is not good, and one Nepalese that I haven’t yet tried, but where the general atmosphere doesn’t really invite you to enjoy a dinner there.

So, so far I’ve cooked some Indian style food at home, but these cookings have always served for super fast dinners, without too much of time or effort. Usually I’ve used ready Indian curry or tikka pastes, and so preparing the meal has become ridiculously easy. Last week however I have been yearning for GOOD, proper Indian food that you can get in good restaurants. By accident I came across of this recipe of paneer (in Finnish) and that was it. I had to prepare a) the cheese and b) something of it.

I found a recipe that I will share with you later, and all I can tell, is that I might never eat in an Indian restaurant again, haha. That was too good to be true, and I was so surprised I could do something like that all by myself! The recipe will come later, so stay tuned.

But now to cheese business. Here’s the simple recipe of paneer. I seriously never knew making cheese could be this easy!

Paneer aka Indian Homemade Cheese

Paneer aka Indian Cottage Cheese (enough for a dish for 2 persons)

1 liter whole milk (at least 3,5 % fat)

3 tablespoons freshly squeezed lemon juice


Bring milk to a simmer in a thick bottom saucepan. Stir occasionally so that the milk won’t burn.

When the milk starts simmering, turn the heat to lowest possible, add lemon juice, salt to taste and stir. The curd will immediately start to separate. It will take 5-10 minutes for it to completely separate.

While waiting, cover a strainer with cheesecloth of muslin cloth (I used that one). Once the milk fat has separated from the whey, pour the whey into the strainer with the cloth. Wrap it tightly inside the cloth and rinse under a cold water. This will take out the sourness of the lemon.

Squeeze out all excess water from the cheese, shape it as you wish, and place the wrapped paneer under a heavy weight. In 1-2 hours you will have a beautiful, firm chunk of fresh cheese in your hands. Refrigerate if not used immediately.

Tags: Food Food photography Recipe Recipes Indian food Cheese Vegetarian food
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