Sous Vide Paneer Cheese
Paneer is the most delicious, dense Indian cheese that's made with just two ingredients - whole milk and lemon juice - and sous vide makes it impossibly easy, heating to the perfect temperature with zero cleanup!
Servings: 19 oz.
Calories: 50kcal
Ingredients
- 1 gallon whole milk
- 2 1-gallon resealable plastic bags
- 1/2 cup lemon juice
- cheesecloth about 18" x 18"
Instructions
- Divide milk evenly between the plastic bags and remove as much air as possible using the water displacement method.
- Attach your sous vide to a large pot. Lower milk into the pot, fold the sealed tops over the edge of the pot, and secure with a clip. Fill pot to the brim with water.
- Set your sous vide machine to 190°F / 88°C. Let it come to temperature, then continue cooking for 30 minutes.
- Reset the sous vide machine for 170°F / 77°C to cool the milk. Alternatively, turn off the sous vide machine and use the sous vide temperature display as a guide.
- When the milk reaches 170°F / 77°C, pour the milk into another large bowl or pot. Slowly add lemon juice, stirring constantly, until curds begin to separate from the greenish whey. Let rest for 20 minutes.
- Line a colander with cheesecloth and set inside a large bowl or pot. Pour the curds and whey into the colander and stir to drain as much whey as possible.
- Tie the cheesecloth around the curds to form a ball. Set a plate on top and weigh it down with a pot or gallon jug filled with water to create a cheese press. Let rest and continue draining for 15 minutes.
- You've made paneer! Fresh paneer can be stored in the fridge, sealed tightly, for 4-7 days.
Notes
Save the leftover whey for stock, soups, or garden nutrients.