Acid-set Cheese (Paneer)

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1 liter of milk
1 tbsp. lemon juice or apple cider vinegar

Required tools:

Cheese cloth

  • Pour the milk in to a pot.

  • Add lemon juice or apple-cider vinegar to the milk and slowly heat the milk to a little below boiling point whilst carefully stirring it.

  • Take the milk off the heat and allow to settle for 1-2 hours until the whey has separated out.

  • Run the curd through a cheese cloth and let it drain there until the texture seems right and dry. The cheese is then ready to be savoured.

  • Alternatively, you may scoop the curd in to a mould and add a little pressure to help the cheese form and get a firmer structure. Then cool the cheese.

    The pressed cheese (Paneer) can be eaten as is, or you may fry it on a pan with a little oil added.

Serve the cheese as it is or season it to taste with salt, herbs or cumin.