How to make Paneer at home | Keto Essentials | Headbanger’s Kitchen
Horns up and welcome to a brand new episode
of Headbanger’s Kitchen: Keto Essentials,
the segment where I show you how to make essential
items that we use in Keto cooking.
And today we’re going to be making delicious
paneer at home.
Yup, that’s the Indian cottage cheese, you’ve
seen me make so many recipes with paneer and
finally I’m going to show you how to make
it at home and it’s really simple, really
easy and you may never go back to eating outside
So anyway, enough jibber jabber, let’s go
and make that delicious paneer!
So to make the paneer, we’re going to need
one litre of whole milk.
It has to be full fat, non UHT whole milk.
If you can get raw milk, nothing like it.
Ideally you want to avoid the tetrapak milk
because the milk proteins are damaged in that
and will not curdle as effectively, but if
you get nothing else you can use that, it
will still work but it will just not be that
To the whole milk add 200 ml of heavy cream
and this is mainly to increase the fat content
of the milk for a richer paneer.
Place the milk on the stove and bring to a
Make sure you’re stirring occasionally to ensure
the milk doesn’t scorch on the bottom.
As soon as the milk starts boiling, turn off
the heat and add in lime juice or vinegar
You’re adding about two tbsp of lime juice
Now you can use lemon juice, if you don’t
have lime but you’ll need to use about double
the quantity at least and the reason being
that lime juice is more acidic than lemon
Once you add the lime juice or the vinegar,
at this point, it should begin curdling.
Stir it gently, you don’t want the curds
to break up too much.
Now you’re going to let the milk sit for about
15 minutes and let curds and whey separate
completely, so just leave it, don’t touch
it, don’t do anything to it
After about 15 minutes you should see the
yellowish whey separate from the cheese-like
Now, at this point, the milk hasn’t curdled
properly, you can add more vinegar or lime
juice or lemon juice to it and stir it and
leave it aside for a few more minutes.
Now we’re going to lay a cheesecloth on a
I’m using a steamer though, because I didn’t
have a colander.
Place the colander in a deep-ish saucepan
to catch the whey.
Pour the entire thing into that colander and
Now we have to wash the curds with some cold
water to stop them from cooking further and
to remove the taste of the lime/vinegar that
you have used.
Once the water has drained, you’ll be left
with crumbly cheese curds.
Now if you’re going to make something like
paneer bhurji you can actually use it right
away, it’s not an issue, but if you want those
nice, firm squares of paneer, we need to do
a little bit more work.
Now just fold over the cheesecloth and place
a heavy weight on it, like this saucepan,
filled with water.
And just leave it for about 45 minutes, till all
the whey has gone down.
After about 45 minutes to an hour we’re going
to open it up – Ooh yeah, that paneer looks
You can use this immediately or you can leave
it in the refrigerator and let it firm up
a bit and then fry it and use it in gravies
or whatever you like.
We’re just gonna cut it now into cube sized
pieces and that’s it.
Your paneer is ready to use.
So that paneer, that looks so delicious.
I fried up some of that just with a little
bit of Cajun seasoning – you can see this
lovely golden crust on it and I’m going to
try it now and tell you how it is.
Oh it’s so soft and creamy.
I kid you not, guys, this is as good, if not
better than store bought stuff.
My wife says “better” because she taught me
how to make it.
So trust me guys, this paneer is delicious,
it’s amazing and you can use it in so many
recipes – you can make the palak paneer,
you can make chilly paneer, you can make paneer
tikka masala, you can make malai paneer, you
can make paneer tikka, I mean the possibilities
So anyway, I’m going to get back to enjoying
these paneer pieces and I will see you guys
on the next episode of Headbanger’s Kitchen:
Till the next one, cheers and keep cooking.