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Vegetarian Delights and Other Recipes

Recipes by Category

Yield: roughly 1 pound paneer for every pound of milk.

  • 2 litres (roughly 1/2 gallon) full cream milk
  • 2 T white vinegar or juice of 1 lemon

Boil milk in a thick-bottomed pan, stirring frequently. Do not allow a skin to form on the milk.

When the milk begins to boil, add vinegar or lemon juice until the milk curdles and the whey separates.

Strain the residue through a cheesecloth or similar fine cloth.

Wash with cold water, drain whey, wrap in cheesecloth and press for 1 hour. The resulting block can be cut as desired.

Paneer will keep refrigerated for 2 days.