Homemade Herbed Paneer Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HOMEMADE PANEER (FRESH INDIAN COTTAGE CHEESE)



Homemade Paneer (Fresh Indian Cottage Cheese) image

Recipe video above. Homemade paneer is far superior to store bought. It's softer and creamier, and has much better flavour. It's easy to make, without special equipment. All it takes is a little patience to let the cheese set in the fridge for 4 hours. Use paneer to make the great Indian classic, Palak Paneer (Spinach Curry with Paneer)

Provided by Nagi

Categories     Mains

Number Of Ingredients 2

2 litres / 2 quarts milk (, full-fat (low-fat won't work))
4 tbsp lemon juice ((sub white vinegar))

Steps:

  • Heat the milk in a large saucepan over medium high heat until the top becomes foamy, just as looks like it's about to boil.
  • Turn stove off. Add lemon juice and stir for 1 minute. The milk should begin to curdle. If it doesn't, turn the stove back on and bring back to a gentle boil until the solids separate.
  • Line strainer or colander: Place over a deep bowl. Line strainer with 2 layers of cheesecloth (Note 1).
  • Strain: Ladle in half of the curdled milk to begin with, then pour the rest in. Leave until all the liquid drains - this might take 5 to 10 minutes.
  • Rinse: Discard liquid (whey) in the bowl. Bundle the paneer up in the cheesecloth (it will still be quite watery at this stage) then rinse bundle briefly under cold tap water. This helps to remove lemon flavour + cool for easier handling.
  • Squeeze out excess water by twisting the cheesecloth and squeezing the bundle, but not so hard that paneer squeezes out through the cloth. Once liquid no longer comes out, stop. The paneer will still be quite soft at this stage.
  • Weigh cheese down with weights: Shape cheese into a disc around 2cm / ¾" thick, still wrapped in cheesecloth. Place in a strainer or colander set over a bowl. Top with a small plate then 2 x 400g/14oz cans (or similar weight).
  • Refrigerate for 4 hours. During this time the paneer will set (become firm) and remaining liquid will drain out. (Note 2)
  • Remove paneer from fridge and carefully unwrap. There will be a dent in the middle, this is normal (it's from the draining).
  • At this stage, the paneer is now ready for use. You can either cut it immediately and use in a recipe (such as Palak Paneer!), or store the whole uncut block for another time and just cut when needed.
  • Store in the fridge for up to 2 weeks, or freeze for 3 months.

Nutrition Facts : Calories 308 kcal, Carbohydrate 25 g, Protein 16 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 50 mg, Sodium 215 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving

PANEER: HOMEMADE INDIAN CHEESE



Paneer: Homemade Indian Cheese image

Provided by Aarti Sequeira

Time 45m

Yield Makes 12 ounces of cheese

Number Of Ingredients 3

Cheesecloth
8 cups whole milk
1/4 cup freshly squeezed lemon juice, plus more as needed, see Cook's Note*

Steps:

  • Line a large colander with a large double layer of cheesecloth, and set it in your sink.
  • In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!
  • Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
  • Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
  • Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
  • Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
  • Unwrap your beautiful disc of homemade cheese! You did it! You can now use this in any number of traditional Indian dishes, like saag paneer.

HOMEMADE HERBED PANEER CHEESE



Homemade Herbed Paneer Cheese image

Serve this take on the traditional Indian fresh cheese with olive oil, salt, and pepper for a simple yet impressive appetizer. The tofu-like texture also works well folded into soups or curries or pan fried and tossed into salads.

Provided by Katherine Sacks

Categories     Milk/Cream     Herb     Appetizer     Side     Kid-Friendly     Oscars     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 6 as an appetizer

Number Of Ingredients 5

8 cups whole milk
1 cup heavy cream
3/4 cup distilled white vinegar
1 tablespoon plus 1 1/2 teaspoons kosher salt, divided
1/4 cup chopped fresh herbs (such as parsley, basil, and/or oregano)

Steps:

  • Slowly heat milk and cream in a 6-quart pot over medium heat, stirring occasionally to avoid scalding, until mixture foams and reaches 190°F, 25-30 minutes. Add vinegar and 1 1/2 tsp. salt, stir once, and continue to cook, about 2 minutes. Remove from heat and let rest until mixture separates into clumps of milky white curds and whey, about 10 minutes.
  • Meanwhile, line a large sieve with 2 layers of cheesecloth and place it over a large bowl. Using a slotted spoon, carefully transfer curds into strainer, letting whey collect in bowl. Strain until curds begin to firm up, 15-20 minutes, then transfer curds to a medium bowl with slotted spoon. Discard whey or reserve for another use.
  • Fold chopped herbs and remaining 1 Tbsp. salt into curds. Transfer both layers of cheesecloth to a large plate and spoon herbed curds into the center. Use the back of a spoon to flatten curds into a round 3/4-1" thick. Gather ends of cheesecloth and wrap tightly around curds. Place a second plate on top and use a can or other heavy object to weigh it down. Refrigerate at least 1 hour or up to overnight.
  • Remove cheesecloth and place pressed cheese onto a cutting board. Cut into 1" cubes and serve or use as desired.

PANEER



Paneer image

Paneer is a fresh farmhouse-style cheese that is virtually the only cheese consumed in India. It's made from cow's milk and has a slightly tangy, subtly salty flavor with a texture similar to tofu. It's a breeze to make at home using only three ingredients: milk, lemon juice, and salt.

Provided by Maneet Chauhan

Categories     Cheese     Milk/Cream

Yield Approximately 8 to 10 ounces

Number Of Ingredients 3

2 quarts whole milk
Juice of 2 lemons
½ teaspoon kosher salt

Steps:

  • In a medium saucepan, heat the milk to 195°F over medium heat. Using a wooden spoon, stir frequently during the heating process to prevent the milk from scalding. Be sure to scrape the bottom of the pan when you stir because this is where the milk is most prone to sticking. The milk will become foamy and bubbles will form on its surface once it reaches the desired temperature.
  • Remove from the heat and stir in the lemon juice until evenly distributed, which will cause the separation of curds from the whey. The process should begin right away, but don't fret if it takes a minute or two. Cover the pan and set aside at room temperature for 10 minutes to let the acid work its magic. Check the mixture at this point: It should be slightly yellow and the curds should have completely separated from the whey. Don't panic if this hasn't happened completely yet. Simply add another teaspoon of acid and set aside for a few minutes more. This should do the trick.
  • Line a fine-mesh sieve with cheesecloth and set the sieve over a bowl. Ladle the curds and whey into the sieve. Reserve the whey for another use. Season the curds (still in the sieve) with salt, stirring it in using a wooden spoon, then gather up the edges of the cheesecloth into a tight bundle and squeeze the excess whey from the curds. Place the cheesecloth and curds on a large plate and shape them into a square. Wrap the cheesecloth edges around the paneer and place a second plate on top of it to compress it. Set aside at room temperature for 30 minutes. At this point the paneer is ready to use or it can be refrigerated in a covered container for up to 3 days.

HERBY PANEER PARCELS



Herby paneer parcels image

Indian paneer cheese is wrapped up with a tangy paste of coriander and mint and quickly cooked on the barbecue or griddle pan

Provided by Anjum Anand

Categories     Dinner

Time 25m

Number Of Ingredients 15

2 x 225g blocks of paneer
½ small red onion , finely chopped
25g butter
1 tsp chaat masala (see tip)
85g coriander leaves and stalks
25g mint leaves
1 fat garlic clove
small piece ginger , peeled
½ - 1 small hot green chilli (we used an Indian finger chilli), deseeded (optional)
1 tbsp lemon juice
1 tbsp vegetable oil
1 tsp garam masala
2 tbsp double cream
3 tbsp thick Greek yogurt
½ tsp ajwain seeds (optional - see tip)

Steps:

  • To make the herb paste, wash your herbs really well, including the coriander stalks. Squeeze lightly to get rid of excess water. Tip into a food processor or blender along with the garlic, ginger, chilli (if using), lemon juice, oil, garam masala and 1 tsp salt. Whizz until quite fine and smooth. Stir in the double cream, yogurt and ajwain seeds, if using. Taste and adjust any spices or seasoning to taste.
  • Cut each block of paneer into 4 pieces. Pierce the paneer all over with a skewer to allow some of the paste to sink inside. Coat the paneer in the herby paste, then cover and leave to marinate in the fridge for at least 1 hr, or as long as possible.
  • When ready to cook, heat a griddle pan or grill. Prepare 2 sheets of foil and place 4 pieces of the paneer on each. Sprinkle over the onion and top with a generous knob of butter. Bring the foil together to make a parcel that encompasses the cheese completely. Place straight on your hot grill or griddle pan for 8-10 mins or until the paneer is hot through and steamy. Ideally there will be a little charring coming through at the bottom - you will need to open the parcel and peek to check this. Sprinkle over the chaat masala and serve hot, still wrapped in the foil or on a plate.

Nutrition Facts : Calories 291 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 14 grams protein, Sodium 0.1 milligram of sodium

PANEER



Paneer image

Making homemade paneer is suprisingly easy. This fresh cheese will have a softer texture than many shop-bought varieties, and is great in curries and salads

Provided by Roopa Gulati

Time 50m

Yield Makes 250g

Number Of Ingredients 3

2 litres whole milk (see recipe tips below)
1 lemon, juiced
1 tsp fine salt

Steps:

  • Pour the milk into a saucepan and bring to a simmer over a low heat, stirring occasionally. This should take about 30 mins.
  • Once it begins to bubble and rise up the sides of the pan, add 2 tbsp lemon juice and the salt - the milk will quickly separate. Add another 1 tbsp lemon juice, or enough to turn the milk into curds and liquid whey. Simmer for 1 min before turning off the heat. The amount of lemon juice needed will depend on the milk's freshness.
  • Line a sieve with a double layer of muslin and set over a bowl. Pour the cheese mixture into the sieve and leave for about 10 mins to allow the whey to drain through the cloth. Draw the muslin around the paneer and gently squeeze out any excess liquid.
  • Transfer the cloth-wrapped cheese to a tray and pat it out into a 2cm-thick rectangle. Cover it with a tray and a couple of heavy tins and transfer to the fridge for at least 2-3 hrs. Unwrap the paneer - if you're not using it straight away, submerge it in cold water and keep it in the fridge. Will keep in the fridge for up to three days.

Nutrition Facts : Calories 328 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 26 grams protein, Sodium 0.1 milligram of sodium

PANEER (HOME MADE)



Paneer (Home Made) image

Paneer is an essential ingrediant in Indian cooking. Often people substitue riccotta or some other kind of cheese. But they never taste the same and paneer is so easy to make. With this simple recipe, you'll give true Indian authenticity to all your dishes.

Provided by DOSTANDEN

Categories     World Cuisine Recipes     Asian     Indian

Time 2h20m

Yield 4

Number Of Ingredients 5

4 cups milk
1 tablespoon plain yogurt
1 teaspoon salt
1 teaspoon sugar
1 tablespoon fresh lemon juice

Steps:

  • Combine the milk, yogurt, salt and sugar in a saucepan. Heat over medium heat, stirring occasionally with a whisk. As the milk is just about to boil (it will bubble at the edges), stir in the lemon juice.
  • Remove from the heat and pour into a sieve lined with cheesecloth. Lift the cheesecloth by the four corners and tie them together. Hang the cheese in the cloth over the sink to drain. It will take 30 minutes to 1 hour. Once drained, place the cheese, still in the cloth, into a bowl and refrigerate until ready to use.
  • If later you want to cut the paneer into firm fingers, use a spoon to press the paneer into the shape of the bowl before refrigerating.

Nutrition Facts : Calories 125.4 calories, Carbohydrate 12 g, Cholesterol 19.8 mg, Fat 4.9 g, Protein 8.3 g, SaturatedFat 3.1 g, Sodium 684.1 mg, Sugar 11.8 g

HERB & SPICE PANEER FRITTERS



Herb & spice paneer fritters image

These Indian cheese fritters make a tasty starter, or serve as a main with rice and fresh veg

Provided by Celia Brooks Brown

Categories     Canapes, Dinner, Starter

Time 35m

Yield Makes 12

Number Of Ingredients 11

1 tsp cumin seeds
227g pack paneer (Indian cooking cheese, available from supermarkets and Asian grocers), coarsely grated
handful coriander sprigs, stems and leaves finely chopped
handful mint leaves, finely chopped
1 spring onion , finely chopped
thumb-size piece ginger , grated
2 garlic cloves , finely grated or crushed
2 eggs , beaten
2 tbsp plain flour
sunflower oil , for frying
lemon wedges and sweet chilli sauce, to serve

Steps:

  • Toast the cumin seeds in a large, non-stick frying pan for about 1 min, shaking the pan until a shade darker, taking care not to burn. Remove from the heat and place the seeds in a mixing bowl.
  • Add everything else, except the oil, lemon and chilli sauce, to the bowl. Season well and mix very thoroughly. Using wet hands, take walnut-size handfuls of the mixture, then press into flat little cakes, like fish cakes or patties. They can now be chilled until ready to cook, or cooked straight away.
  • Reheat the pan over a medium flame and add enough oil to cover the base of the pan. When hot, add the fritters, cook until golden underneath, then turn over and cook until golden all over. Be careful as they may splutter slightly. Drain on kitchen paper and keep warm as you cook batches. Serve with lemon wedges and sweet chilli sauce.

Nutrition Facts : Calories 237 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Protein 12 grams protein, Sodium 1.46 milligram of sodium

More about "homemade herbed paneer cheese recipes"

21 EASY PANEER RECIPES - HAPPY VEGGIE KITCHEN
21-easy-paneer-recipes-happy-veggie-kitchen image

From happyveggiekitchen.com
  • Spinach & Paneer Curry with Cherry Tomatoes. Fresh cherry tomatoes give this spin on palak paneer (saag paneer) a sweet and juicy finish. With fresh spinach and no cream, it's a nutritious, light and vibrant dinner that will get everyone loving their greens.
  • Kale Paneer Curry. This simple, quick and healthy vegetarian kale curry recipe is perfect for busy weeknights! Kale tastes amazing in place of spinach for a palak paneer style dish full of sweet, aromatic spices and creamy coconut milk.
  • Oven Roasted Sweet Potato Tikka Masala. An easy one pan sweet potato tikka masala style curry made entirely in the oven with paneer and other veggies! So creamy and comforting, this recipe is easy to make and can be adapted to the contents of your fridge.
  • Punjabi Restaurant Style Shahi Paneer. Photo Credit: thesassyfoodie.com. This punjabi restaurant style shahi paneer is a delicious way to introduce more vegetarian meals into your weekly rotation.
  • Best Paneer Jalfrezi. Photo Credit: pipingpotcurry.com. Paneer Jalfrezi is a delicious stir-fry curry that has the heavenly combination of paneer with peppers.


HOW TO MAKE PANEER CHEESE (STEP-BY-STEP RECIPE, 30 …
how-to-make-paneer-cheese-step-by-step-recipe-30 image
Web Sep 11, 2022 Instructions. Heat the milk: Pour the milk into the saucepan and set over medium heat. Bring the milk to a bare simmer — just below …
From thekitchn.com
Estimated Reading Time 5 mins


HOW TO MAKE PANEER CHEESE | FEASTING AT HOME
how-to-make-paneer-cheese-feasting-at-home image
Web Dec 19, 2018 Instructions. Heat milk in a large nonstick pot (or dutch oven) over medium heat, until it just begins to simmer, about 20 minutes, ( roughly 200F) stirring occasionally. If you feel a layer forming at the bottom don’t …
From feastingathome.com


FRESH HOMEMADE HERBED INDIAN CHEESE RECIPE ON …
fresh-homemade-herbed-indian-cheese-recipe-on image
Web Nov 9, 2015 Directions. Bring the milk to a boil in a heavy-bottom pan on gentle heat. It should take around 15 or 20 minutes. Keep stirring occasionally to make sure the milk doesn't stick to the bottom.
From food52.com


13 BEST PANEER RECIPES | EASY PANEER RECIPES | POPULAR COTTAGE …
Web Dec 28, 2022 4. Paneer Kofta. This one is the winner on the table. Koftas never fail to entertain friends and family. Small rounds made with paneer and stuffed with aromatic …
From food.ndtv.com


5 DELICIOUS PANEER RECIPES | HOW TO MAKE PANEER - FOOD …
Web Apr 26, 2021 Making fresh paneer is as simple as boiling some whole milk and adding an acid like lemon juice, vinegar or yogurt. As soon as you do that, you’ll notice the milk …
From foodnetwork.com


MAKING FRESH CHEESE AT HOME IS WORTH IT. THIS RECIPE PROVES IT.
Web Nov 24, 2021 But a paneer operation does take up precious space in a busy restaurant kitchen, and the yield, as with all cheeses, is extremely low — a gallon of milk makes just …
From nytimes.com


FRIED CHEESE AND CHICKPEAS IN SPICY TOMATO GRAVY RECIPE
Web 1 day ago Add the cheese and fry until golden, 1 to 1½ minutes. Flip and cook the other side. Transfer the cooked cheese to a plate and set aside. Step 2. Place the same pan …
From cooking.nytimes.com


PANEER RECIPES | BBC GOOD FOOD
Web Making homemade paneer is suprisingly easy. This fresh cheese will have a softer texture than many shop-bought varieties, and is great in curries and salads ... Herb & spice …
From bbcgoodfood.com


HOW TO MAKE PANEER | HOMEMADE PANEER RECIPE - DASSANA'S VEG …
Web Feb 22, 2023 Vinegar: A firm and soft texture is also achieved by adding vinegar. Add about 2 to 3 teaspoons of white vinegar or apple cider vinegar in 1 litre milk. With vinegar …
From vegrecipesofindia.com


HERBED PANEER | HOMEMADE PANEER WITH HERBS AND SPICES | INDIAN …
Web Sep 5, 2020 Herbed Paneer Variations: Add mint + coriander puree with some garlic in it. This will give a Green Paneer. How fancy, right. Oregano and red chili flakes for that …
From divyaszaika.com


CHILI GARLIC (HOMEMADE) PANEER - ALLRECIPES
Web Apr 25, 2023 Leave paneer under the weight until very firm to the touch, 30 to 90 minutes. Wrap and refrigerate until well chilled before using. For the chili garlic marinade combine …
From allrecipes.com


PANEER RECIPE - BBC FOOD
Web 2 litres/3½ pints whole milk 200-250ml/7-8¾fl oz fresh 'live' yoghurt, or 2 tbsp lemon juice Method Bring the milk to the boil in a heavy-based saucepan. Once the milk starts to …
From bbc.co.uk


EASY CHEESY: HERE'S A PANEER RECIPE FOR YOU | SBS FOOD
Web Jul 22, 2020 Various twists on the basic idea of paneer – turning milk into curd cheese – also pop up in sweet recipes, such as these paneer balls in saffron sugar syrup …
From sbs.com.au


33 SIMPLE PANEER RECIPES - INSANELY GOOD
Web Jun 7, 2022 1. Paneer Butter Masala. This is a super-rich curry that’s mild and flavorful. It’s a thick, creamy swirl of tomatoes, spices, onions, cashews, and butter. Add chunky …
From insanelygoodrecipes.com


BEST HERBED CHEESE DIP RECIPE - HOW TO MAKE HERBED CHEESE DIP
Web Apr 24, 2023 Step 1 Heat olive oil, garlic and Herby rub in a small skillet on medium until garlic is fragrant, 1 minute. Immediately transfer to bowl. Add lemon zest and juice. Step …
From goodhousekeeping.com


HOW TO MAKE PANEER | PANEER RECIPE + STEP-BY-STEP GUIDE
Web Jan 11, 2021 Step 4: Press the paneer After 20 to 30 minutes, remove the knot. Fold the cheesecloth and flatten it. Place a heavy object on top of this flattened paneer. A Dutch …
From tasteofhome.com


WHAT IS VIRAL PANEER (COTTAGE CHEESE) ICE CREAM AND IS IT HEALTHY?
Web Apr 24, 2023 This Viral Video Has Foodies Divided. In the video shared on YouTube channel 'MyHealthyDish', the ice cream is prepared by blending together, cottage …
From food.ndtv.com


HOW TO MAKE PANEER FROM SCRATCH | BON APPéTIT
Web Jan 9, 2023 Here’s how to make paneer: Pour 2 liters (8½ cups) whole milk into a heavy-based pot and place it over a medium heat. Bring the milk to a gentle boil, stirring …
From bonappetit.com


Related Search