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Indian Cheese (Paneer & Channa)

Indian Cheese (Paneer & Channa recipe image
Discover the simplicity of making fresh Indian cheese at home. This recipe yields both soft, moist channa and firm, sliceable paneer using just whole milk and cultured buttermilk. The result is a mild, milky curd with a tender texture perfect for curries, salads, or snacks. Ideal for vegetarian cooks seeking authentic flavors without store-bought preservatives. Enjoy the satisfaction of crafting your own dairy base for classic Indian dishes like palak paneer or channa masala. It&# 226;ÂÂs a versatile staple that elevates everyday meals with rich, clean dairy notes.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 93.6
Dietary: Gluten-free, Vegetarian
Description
Discover the simplicity of making fresh Indian cheese at home. This recipe yields both soft, moist channa and firm, sliceable paneer using just whole milk and cultured buttermilk. The result is a mild, milky curd with a tender texture perfect for curries, salads, or snacks. Ideal for vegetarian cooks seeking authentic flavors without store-bought preservatives. Enjoy the satisfaction of crafting your own dairy base for classic Indian dishes like palak paneer or channa masala. It&# 226;ÂÂs a versatile staple that elevates everyday meals with rich, clean dairy notes.
Ingredients
  • 1 1/2 quart Whole milk
  • 1 1/2 cup Cultured buttermilk
Directions
  1. 1
    Pour milk into a heavy 4-quart saucepan.
  2. 2
    Bring to a boil over medium-high heat, stirring occasionally.
  3. 3
    Reduce heat to medium and stir in buttermilk.
  4. 4
    Cook until curds form a mass and clear, pale-yellow whey separates from the curds.
  5. 5
    Remove pan from heat and let stand, partially covered, for 10 minutes.
  6. 6
    Line a colander with a double layer of dampened cheesecloth and set in the sink or a bowl.
  7. 7
    Gently pour the curds and whey into the cheesecloth.
  8. 8
    Gather the corners of the cloth, twist once or twice, and tie with kitchen twine.
  9. 9
    Hang the cheesecloth bag over the faucet and let drain for 1 hour to make soft channa.
  10. 10
    For firm paneer: Wrap the channa snugly in the cheesecloth to form a cake.
  11. 11
    Place the wrapped cheese on a cookie sheet, place another sheet on top, and add heavy weights.
  12. 12
    Let the cheese press for 2 to 4 hours until firm.
  13. 13
    Unwrap and use immediately, or cover and refrigerate.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 93.6kcal
% Daily Value *
Total Fat 2.2g4%
Saturated Fat 1.5g8%
Cholesterol 4.5mg2%
Sodium 99.0mg5%
Total Carbohydrate 11.9g4%
Dietary Fiber 0.0g0%
Sugars 11.9g
Protein 7.7g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Use channa immediately or refrigerate covered for up to 4 days. Refrigerate pressed paneer covered for up to 5 days.

Whey Usage: Save the drained whey for making your next batch of paneer, cooking lentils or pilafs, or adding to soups.

Weather Tip: If the weather is warm, leave the cheesecloth bag in the colander, set the colander on a plate to catch drippings, and refrigerate until the cheese has thickened.

Yield: Approximately 10 ounces of cheese.

Keywords: paneer, channa, indian cheese, homemade paneer, curds, buttermilk, vegetarian, fresh cheese, dairy, curry ingredient, soft cheese, cheesecloth, draining, pressing, whey, indian cooking, basics, curd, milky, texture
Read it online: https://www.chefs-mate.com/recipe/indian-cheese-paneer-channa/