I am a big fan of cheese and miss it a lot, but sulfites occur naturally in the aging process. When I found this recipe, I thought – in one hour, how much can it age? Yep – a very cheese-like substance, this staple of Indian food is super quick and easy. I use it in quesadillas as well as on salads and melted on pasta. You have to know your tolerances because this is dairy based, but if you can tolerate it, you will feel like you got cheese back!

  • 1/1 gallon whole milk (be sure to buy organic without added vitamins, those are usually sulfited)
  • juice from 1 – 2 lemons
  • salt to taste


Bring the milk to a boil in a heavy bottomed pan. Turn it off the moment it reaches boiling. You may need to stir during heating if a film appears on the top of the liquid. Once you have turned it off, stir in the juice from the lemons, 1/2 a lemon at a time. When the curds separate from the liquid (whey) pour the mixture into a bowl through a fine wire mesh sieve lined withe two layers of cheese cloth. Gently stir in salt if desired. Herbs and spices can also be added at this time if you prefer. As soon as it has cooled enough for you to handle it, pull together the corners of the cheesecloth and twist the top so a ball forms inside the cheesecloth. Squeeze as much additional liquid out as you can. Put the wrapped ball onto a plate that has some depth to it (more liquid will come out and you want to be able to catch it. put a second plate on top of the ball and gently press down. Put something heavy on top of the second plate to weigh it down. I use a couple of boxes of Pomi tomatoes – any canned good will do, I just don’t use canned food. Leave for one hour. Well – check in on it – I find that lots of times it doesn’t flatten evenly so I need to keep adjusting it.

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3 Responses to Paneer

  1. Wendy C. says:

    Hello! A few questions on this recipe, please?
    – Is that a typo for the quantity of the milk? It says “1/1,” did you mean 1/2 gallon maybe?
    – I have trouble with lactose, do you think lactose free milk would be ok?
    – I am allergic to/intolerant of lemons, according to the Mediator Release Test I had recently, do you think fresh lime juice would work instead?

    Sorry, it sure seems like I want to change everything! Thanks!


    • Tracy says:

      Must be a typo – I will fix it, thanks! I don’t know how lactose free milk would work, but I would be worried about other additives in that and reacting to those. Lime would work, but it would have a more distinctive flavor.

      Hope this helps!


      • Wendy C. says:

        Thanks, Tracy. I think you could be right about the lactose-free milk, since it still has the added vitamins like regular milk. I have been using the Kalona SuperNatural Whole Milk like you recommended elsewhere and it does seem to be better, reaction-wise. I can stand small amounts of it, or of lactose-free half and half, which doesn’t have the added vitamins. I think my gut is finally beginning to heal after avoiding the items I am sensitive to and taking a ridiculously potent probiotic that my GI doc prescribed. Still learning about all of the hidden sources of sulfites everywhere and avoiding them every time I can! Many of my daily medicines contained corn starch or pregelatinzed starch, so I have gone off of a couple of those or I’m getting them compounded without any bad stuff in them. Fortunately, my symptoms begin within 10 minutes of accidentally ingesting sulfites, so it makes narrowing down the culprits somewhat easier. Your website is also very helpful in that regard! I look forward to trying this paneer in the future, thank you.

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