This recipe guides you through making authentic homemade Paneer and Channa, the fresh, unripened cheeses essential to Indian cuisine. Using just whole milk and cultured buttermilk, you create a tender, mild cheese with a delicate texture that absorbs spices beautifully. The process involves curdling the milk and draining the solids, resulting in a versatile ingredient perfect for curries, grilling, or salads. Unlike store-bought versions, homemade cheese offers superior freshness and flavor without preservatives. It is a rewarding kitchen project that yields a staple ingredient for dishes like Palak Paneer or Aloo Gobi. The leftover whey is also valuable for cooking lentils or soups, making this a zero-waste culinary endeavor.
Paneer & Channa (Indian Cheese
Description
This recipe guides you through making authentic homemade Paneer and Channa, the fresh, unripened cheeses essential to Indian cuisine. Using just whole milk and cultured buttermilk, you create a tender, mild cheese with a delicate texture that absorbs spices beautifully. The process involves curdling the milk and draining the solids, resulting in a versatile ingredient perfect for curries, grilling, or salads. Unlike store-bought versions, homemade cheese offers superior freshness and flavor without preservatives. It is a rewarding kitchen project that yields a staple ingredient for dishes like Palak Paneer or Aloo Gobi. The leftover whey is also valuable for cooking lentils or soups, making this a zero-waste culinary endeavor.Ingredients
Directions
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Pour milk into a heavy 4-quart saucepan.
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Bring to a boil over medium-high heat, stirring occasionally.
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Reduce heat to medium and stir in buttermilk.
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When the curds form a mass (you'll see a clear, pale-yellow whey surrounding the curds), remove pan from heat.
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Let stand, partially covered, for 10 minutes.
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Line a colander with a double layer of dampened cheesecloth.
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Set the colander in the sink or in a bowl if you wish to save the whey.
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Gently pour the curds and whey into the cheesecloth.
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Gather together the corners of the cloth, give one or two twists, and tie with a kitchen twine.
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Hang the cheesecloth bag over the faucet and let the cheese drain for 1 hour, or until it is as thick as yogurt (this is channa).
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If the weather is warm, leave the cheesecloth bag in the colander, set the colander on a plate to catch the drippings, and refrigerate until the cheese has thickened.
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Unwrap the channa and use immediately, or cover and store in the refrigerator for up to 4 days.
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To make Paneer: Snugly wrap cheesecloth around the channa to form a "cake."
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Place on a cookie sheet, place another cookie sheet on top and add weights (for example, 2 or 3 large cans of tomatoes, 2 or 3 bricks, a large pitcher of water).
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Let the cheese sit for 2 to 4 hours.
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Use immediately, or cover and refrigerate for up to 5 days.
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
Save the whey for making your next batch of paneer, use it for cooking lentils or pilafs, or add it to soups.
Yields approximately 10 ounces of cheese.
Channa is softer and can be used in dishes where the cheese is not heavily pressed, while Paneer is firmer and better for grilling or frying.
