July 4, 2010


Panner (Chana) is an acid-set cheese common in Indian subcontinent cuisine. It is not matured unlike other cheeses and it doesn’t melt, making it a good ingredient in cooking and for stuffing. In India, at home we would always buy it. Only when I was little, it was made fresh at home. I would eat it fresh, warm, without pressing in its crumbled form, with a little sugar. And I still remember its creamy fresh taste. After coming to Slovenia, getting paneer and substituting it with any other cheese was a problem. Many Indian dishes call for it as an ingredient and substituting with cottage cheese was not an option as it melts. Therefore, I decided to try making it on my own. And after a few trials and errors, I can make it perfectly. It is fresh, tasty and easy to make. Great to eat warm with little sugar, or ready for the tasty paneer dishes.


1lt milk
3sp lime/lemon juice OR 2tbsp vinegar
1/2cup warm water


1. Boil the milk.
2. In the mean time, prepare the limejuice (vinegar) by diluting it with water.
3. Also, make the strainer ready with cheesecloth on it.
4. When the milk starts to boil, lower the heat to minimum.
5. Add slowly the limejuice (vinegar) with constant stirring.
6. The milk will start to curdle. Stir gently until the greenish transparent whey separates out.
7. Strain the paneer and wash it with cold water to remove sourish flavor if any.
8. Drain the paneer completely.
9. Wrap it in cloth in the desired shape and keep it pressed under something heavy for a couple of hour to make a slab of the paneer that can be cut into pieces for cooking.

Add a little more of limejuice or vinegar if this amount is not enough.
Save the whey, it is a healthy drink and good for making dough, lentils, cooking etc.

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