Overhead shot of homemade sous vide panner on a cheese cloth.

Homemade Sous Vide Paneer

Inspired
Serving Time Icon 15 min
Serves Number Icon Yields 1/2 Cup (125 mL)

Foodservice equipment has now become a part of home kitchens to make your own favourite dairy products at home like this paneer. This recipe is so easy to make you can do it in your sleep!
 

Paneer is a fresh soft cheese which is non-aged, and non-melting made by curdling milk with a fruit or vegetable derived acid, such as lemon juice. Fresh Paneer pairs well with curry dishes, can be fried, cooked on a skewer, or can be made in a dessert dish or eaten as a snack. The possibilities are endless. Try our Homemade Sous Vide Paneer recipe and see for yourself how easy it is to make and how versatile this delicious cheese really is.

Prep 5 MIN

Cook 1 HOUR

Ingredients

Overlay image Video play icon

Method

Step 1

Pour milk into a 500 ml sealed glass jar and tighten lid. Place jar in container filled with water and sous vide attached.

 

Step 2

Set sous vide to 190°F (88°C).

 

Step 3

Once temperature is reached, set timer for 30 minutes.

 

Step 4

Reduce temperature to 170°F (77°C).
 

Step 5

Once temperature is reached, pour milk and lemon juice into a bowl and stir to create curds.

 

Step 6

Let stand for 20 minutes.
 

Step 7

Drain through a cheesecloth lined sieve set over a bowl, reserving whey for another use.

 

Step 8

Gather cheesecloth and place small plate over top to weigh it down.
 

Step 9

Let stand for 15 minutes.

 

Step 10

Refrigerate paneer if not using right away. (Make-ahead: cover and refrigerate for up to 5 days).

Tip:
You can double the recipe by using 2 jars of milk, or alternatively 1 large 1 L jar.


What will I do with all that whey? Here are some ideas:

  • Substitute whey in recipes for waffles, pancake, muffins or quick breads that have water or milk in the recipe.
  • When soaking grains like barley or oats, substitute whey for water in recipe.
  • Use whey in soups and stews or smoothies and milkshakes.
  • Use it as a base for your marinades because those enzymes will help tenderize the meat.
  • Don’t want to make anything today? Freeze it for later.

Savour Ontario Kitchen
Written by

Savour Ontario Kitchen

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