Homemade Paneer

Paneer (homemade cottage cheese) is a white cheese with a tofu-like, crumbly texture and a mild, creamy flavor. It can easily be made at home using just two ingredients – milk and lemon. Homemade paneer is incredibly fresh and soft, making it ideal for a variety of dishes, from starters to desserts.

The best paneer is made from raw, toxin-free milk. When I lived on a farm where the cows grazed on agro-toxin-free grass, I frequently made paneer to use surplus milk while enjoying curries, tikkas, and pulao – all enhanced by the flavor of paneer. Although raw milk isn’t always available, you can prepare this recipe with any organic animal milk that hasn’t been ultra-pasteurized.

Homemade paneer is prepared by boiling milk, adding lemon juice, and then separating the whey from the curd-like solids. Alternatively, vinegar can be used instead of lemon juice; vinegar yields a firmer paneer block, while lemon juice produces a softer, crumblier texture.