Homemade Herbed Paneer Cheese

Ingredients for Homemade Herbed Paneer Cheese

• 1925ml whole milk

• 240ml double cream

• 180ml distilled white vinegar

• 1 tablespoon plus 1 1/2 teaspoons kosher salt, divided

• 1/4 cup chopped fresh herbs (such as parsley, basil, and/or oregano)

Slowly heat milk and cream in a 6-quart pot over medium heat, stirring occasionally to avoid scalding, until mixture foams and reaches 88°C, 25–30 minutes. Add vinegar and 1 1/2 teaspoons 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 tablespoon salt into curds. Transfer both layers of cheesecloth to a large plate and spoon herbed curds into the centre. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.