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Panir
2026 October 26
Ingredients for 4 people
- 2 litres of fresh whole milk, minimum 3.5% fat content, ‘not’ homogenised
- Juice of 2–3 lemons
Method
Heat 3–4 tablespoons of water in a deep saucepan. Add the milk and bring to the boil.
Just before the milk reaches boiling point, remove the saucepan from the hob. Carefully fold in the lemon juice using a slotted spoon. The lemon juice causes the egg white to separate from the whey.
Once the egg whites have been separated, a firm mass forms – the paneer. Do not stir, otherwise the paneer will become too fine-grained. Drain the liquid through a fine-mesh sieve, carefully press the panir into a mould and leave to cool slightly. Then cut the fresh cheese into cubes. If you prefer your panir a little firmer, you can also place it in a saucepan, cover it with a cloth, weigh it down and press it.
A tip from a reader: Toss the panir cubes in a bowl with a little salt and/or your favourite churna, then fry them.
