Posted by: A. C. Cockerill | January 28, 2014

Picoblog Picks #4: Paneer

Picoblog Picks #4: Paneer

This tip comes from “Bal’s Quick and Healthy Indian” by Bal Arneson. ( )

To make paneer, also known as buttermilk cheese, take two cups of milk and bring it just to a boil. Add in one cup of buttermilk and stir until the curds form. Remove from the heat and strain through a cheesecloth-lined sieve for about twenty minutes in the refrigerator. Discard the liquid. If you like, you can add one-two teaspoons of your favorite herbs and spices when you add the buttermilk.

I tried this recipe with two percent milk and lowfat buttermilk. And it actually worked!

Also, you can substitute milk with a tablespoon of vinegar, lemon juice, or any other citric acid (orange, lime, etc.) for the buttermilk.



  1. I’ll have to try this, sounds so simple.

    • It is simple, Gerri. It took a couple of practice runs to feel comfortable. It also helped me understand how to handle cream sauces that have lemon or orange juice in them. Cheers, Ashley

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