Paneer is a fresh, homemade cheese recipe that traditionally comes from India. It is a sattvic alternative to store bought cheeses that many of us can find inflammatory and difficult to digest.

With only two ingridients (milk and citrus), Paneer is a way that we can enjoy the cooling properties of dairy and the creamy indulgence of cheese in a balanced way. And it’s far easier and quick to make than you think!

Basic Paneer Recipe:

2L Organic Full Cream Milk

1 juicy lemon or lime

How to:

Heat a large saucepan on low heat, add the milk and gently bring to the boil for about 15 minutes or so. Once milk has come to a slow boil, add the citrus and the milk will start to curdle into large chunks of whey. Once you see the curdling, turn off the heat and let it rest for about 15 minutes.

When ready, strain the whey from the liquid using a fine mesh cloth or strainer. To form the cheese press into a glass container to make it easier for slicing. Refrigirate until you a ready to eat. You can store in the fridge for 2-3 days.

Paneer is quite mild in taste (similar to cottage cheese or tofu) and I find it is enjoyed best with additional spices or alongside a more flavourful dish. You can find my favourite spiced paneer recipe below that you can have as a wonderful side to any dish.

Crispy Baked Masala Paneer Recipe:

Ingredients:

1 block of fresh paneer

1 tsp cumin powder

1 tsp coriander powder

1 tsp tumeric powder

½ teaspoon of paprika (optional)

Pinch of salt

How To:

Slice the panner into cubes, toss with spices and salt. You may like to add a little flour to add to the crispiness. Bake in the overn at 200 degrees for about 15-20 minutes until lightly brown and crispy on the outside.