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Cooking for One

Small Batch Paneer

Make homemade paneer from 4 cups of whole milk and lemon juice. This small batch gives about 4 ounces of firm cheese. Cube it for curries.

By

Sara Noel
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Small Batch Paneer

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Soft fresh cheese made at home from whole milk and lemon juice. Cube it for curries, skillets, or grilling.
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Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
CourseCondiment
CuisineAmerican
Servings4 ounces
Calories151
Ingredients Equipment Directions Notes

Ingredients
  

  • 4 cups whole milk
  • 2 Tbsp lemon juice (plus 1 extra tsp only if milk fails to separate)
  • ⅛ tsp salt optional

Equipment

  • saucepan
  • cheesecloth
  • fine sieve

Directions
 

  1. Heat the milk in a 2-quart pot over gentle heat, stirring so it does not scorch.
  2. When tiny bubbles appear, add the lemon juice and lower the heat. Stir as the curds separate from the whey and cook for 5 more minutes.
  3. Line a strainer with cheesecloth and set it over a bowl. Pour in the curds and whey, rinse the curds briefly with cool water and squeeze out the liquid.
  4. Stir in the salt if you are using it. Wrap the curds again and press them between two plates with a weight on top.
  5. Refrigerate for 1 hour, until firm, then cut into cubes.

Notes

If the milk does not separate, add the extra 1 tsp lemon juice.

Nutrition

Serving: 252g | Calories: 151kcal | Carbohydrates: 12g | Protein: 7.7g | Fat: 7.9g | Saturated Fat: 4.6g | Trans Fat: 0g | Cholesterol: 24mg | Sodium: 105mg | Potassium: 330mg | Fiber: 0g | Sugar: 13g | Vitamin A: 396IU | Vitamin C: 3mg | Calcium: 276mg | Iron: 0.1mg

Nutrition is an estimate per serving from USDA FoodData Central, for 4 ounces. Brands and portions vary, so use it only as an approximation.

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