I know I made paneer about a year+ ago, probably in the Instant Pot, and I found a photo and a few bookmarks for it, but I didn’t post it here. However, it seems paneer is pretty much farmers cheese that is pressed more solid, using a plate with some heavy cans or a tofu press. The ingredients and instructions are basically the same – milk, acid, heat to 200° F, drain. Then press so that you can cut it into cubes for Indian dishes like Paneer Butter Masala or Butter Chicken.
Here are the bookmarks that I used for inspiration (I assume – I can’t remember!!):
Two Sleevers in the Instant Pot and Kitchn for a stovetop version. This could also be made (half recipe) in the Lékué cheese maker, just like farmers cheese but then pressed to make it firmer.
Paneer
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Loading...paneer is farmers cheese, pressed for firmness and used in Indian cooking
Ingredients
- Whole milk, preferably not UHT, cream or a combination - 1 quart for the Lékué; a 1/2 gallon if you want to make it in the Instant Pot or on the stove
- Lemon juice or vinegar - 2 T for Lékué, 1/4 c for the IP/stove versions
- optional salt
Instructions
in the Lékué:
Heat the milk in the microwave (1200 watts - 8:30 minutes)
Add the vinegar/lemon juice and let stand for 10 minutes
In the IP:
Pour the milk and acid into the IP
Low pressure 4 minutes or High pressure 2 minutes, then NPR / 10 minutes
On the stovetop:
Pour into 4 qt pot, heat on medium, frequently stirring, to about 200° F
Pour the acid into the milk and let stand for 10 minutes
All versions:
Line a strainer with cheese cloth and strain, either collecting the whey or pouring it down the drain
Gather up the cheesecloth, and squeeze to strain more whey
Inside the cheesecloth, shape it into a flat ball or press into a tofu strainer, putting weight (like a few heavy cans) on it to press it flat. 15 minute to 2 hours to overnight (in the fridge) are the times listed.
Cut into squares for your dish.
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