Home Made Spiced Paneer – a delicious recipe with gallon, Fresh squeezed lemon, Kosher salt, black, coriander seeds, water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Moisten a large piece of cheesecloth & set over a mesh strainer. Set the strainer over a large container to contain the whey.
2
In a large saucepan heat the water and gently pour in the milk (this prevents the milk from scorching at the bottom). Add the salt and the spices. Bring the milk to a boil. Once the 'dome' of milk begins to rise, add the lemon juice and remove from heat. Allow to sit for 10 minutes for the milk to completely curdle.
3
Pour the curdled mix into the cheesecloth covered strainer. Gather the corners of the cloth & Twist to squeeze out as much whey as you can. Take care, the whey is still scalding hot! Once the whey drains out, give the curds a good stir or else the spice will collect & sink to the bottom
4
Once most of the whey has been squeezed out and the cheese is cooled down to a point where you can handle it with your bare hands, Gently untwist the cheesecloth andwrap the ball of cheese with the same cloth.
5
Place a container over the cheese and weigh down with a heavy can until it completely cools. Walk away from the contraption, leave it alone to its own devices for the next 2 hrs!
6
Gently cover the cheese with a Kitchen towel and wrap completely with Saran wrap. Refrigerate for about 2 hrs or preferably overnight to allow the paneer to solidify.
7
Cut into cubes and use with your favorite recipes.
171
kcal
Calories
34
g
Carbs
6
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 gallon Organic whole milk, 1/2 cup Fresh squeezed lemon or lime juice, 1 teaspoon Kosher salt, 20-25 black peppercorns crushed well, and more.
Yes, Home Made Spiced Paneer falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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