Homemade Herbed Paneer Cheese
Homemade Herbed Paneer Cheese is a flavorful North Indian North Indian Recipes dish prepared with quality ingredients. 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.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSlowly 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.