Easy Cheese: Making Paneer the Anjum Anand way.

This is what happens when you decide you’re going to make all sorts of fun things, but then it snows and you really can’t be bothered to go to the big supermarket where they would actually sell you Paneer, so you decide to make it yourself.

The true blame for this escapade lies first with my Husband, who decided to invite people round tomorrow, second with the snow, and thirdly…. well, that probably comes down to me having bought two new books from the Book People this week (they were a total bargain…… honest.)

Mr M loves curry.

I believe I have described his curry face before. It’s like everything good in the world has surrounded him and all is happiness and joy.

He decided we would have curry. Stupidly, I then decided that it would be an excellent plan to cook lots of exciting things out of one of the new books: Anjum’s Indian Vegetarian Feast.

In order to make some of the things I needed Paneer, and the local shop does not sell it. There is however, a recipe for making your own homemade Paneer in the book, and she seems to sort of swear by it, so even though I have never made cheese before in my life….. I thought we would give it a go!

Paneer Recipe – taken from Anjum’s Indian Vegetarian Feast by Anjum Anand

Ingredients – to make 250g Paneer

2l whole milk

250g live yoghurt or juice of 1 lemon


Bring the milk to the boil in a large heavy based pan.

Boil for 5 minutes, stirring and scraping the bottom to ensure the milk doesn’t burn, then add the yoghurt or lemon juice (yoghurt for a softer Paneer).

Stir while it splits into curds and whey.

Line a colander with a muslin cloth (or other clean cloth) and pour in the contents of the pan. Rinse with cold water.

Tie the cloth into a sack and allow to drain for 20 minutes.


Place onto a thick board and pat it out into a 2.5cm thick disc.


Place a large weight on top (in this case the big pan from earlier filled with water) and put the board in the sink, the water will seep out.


Leave until it solidifies; this will take 1-2 hours (longer for a more solid Paneer, less for a softer texture).

Keep, stored in water, in the fridge. Before cooking, soak in hot water for five to ten minutes to soften.


Paneer done!

I ended up using the Paneer to make Paneer Koftas – they were delicious:


I have also been practicing some crochet, starting off with a simple granny square:


I will try for something a little more exciting next time!


  1. oiyoufood · · Reply

    Excellent! I was gonna make paneer from her book the other day ! Looks great . I am actually gonna buy this book. I have one of her books and I love the recipes. I think you bought me it 😉 x

    1. There are lots of recipes that look good, I had eyeballed a couple of others that I wanted to make too, but I had to face facts that I simply didn’t have time this time around!

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