Farmers Cheese (Paneer)

A round, rustic cheese sits on a plate lined with printed paper. A wedge is cut out, revealing its crumbly, white texture. Small green herbs are sprinkled on top. The setup is on a wooden surface in bright natural light.

5 from 1 vote

Fresh farmers cheese is so versatile: crumbled on salads, served in thin slices drizzled with honey, or cooked in curries. The taste is incredible, but the real joy is knowing you made it from scratch.

Prep Time10

Cook Time10

Resting Time1

Total Time1 20

Course: condiment

Cuisine: American

Keyword: farmers cheese, paneer

Servings: servings

Author: The Modern Nonna

Equipment

Ingredients

1 gallon grass-fed whole milk
¾ cup white vinegar
1 teaspoon salt or to taste

Instructions

Pour the milk in a big pot and heat as you stir every seconds until the milk reaches 180F. Use a thermometer.
Remove from the heat and add in the white vinegar. Gently stir for 30 seconds. You should see the milk solids start to separate from the whey.
Let it sit covered for at least 30 min. I left mine for 60 minutes so that it was room temp.
Strain over a fine mesh sieve lined in cheesecloth and let drain over a bowl for 30 min. The liquid that drains off is whey—tips below on how to use it.
After 30 min you can rinse the curds with cold water (squeezing out the excess) or leave as is if you want it more creamy. I didn't rinse mine, but this part I'll leave up to you.
Stir in the salt. Transfer the mixture to a cheese mold. If you don't have a cheese mold, place the mixture back into the cheesecloth, and wrap up tightly (you can use your hands to guide the mixture into a round or square shape). Place the cheesecloth bundle on a plate and place another plate on top. Then place a heavy object, such as canned food or a cast-iron pan, on top of the top plate to weigh it down.
Leave the cheese in the mold (or in the cheesecloth, under a weighted plate) in the refrigerator for at least 2 hours and up to overnight. The longer the cheese sits in the mold or under the weighted plate, the firmer it will become.
Once the cheese has firmed up to your desired consistency, remove it from the mold or cheesecloth and enjoy in slices, cubes, or crumbles. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Shape it: farmers cheese (paneer) is very moldable, meaning you can shape it anyway you like. Got a star-shaped mold ⭐️? Go for it! Want to pack it into a rectangle, circle, or oval? Do it!
Salt: You can use as much or as little salt as you like. How to know how much to use? Taste as you go. Add a bit of salt, mix it in, and take a small bite.
Seasonings: When adding salt, you can also add other spices and seasonings, such as black pepper, red chili flakes, chopped fresh rosemary or thyme.
Save the whey! It’s protein-packed—use it in:
- 🧀 Homemade ricotta
- 🍞 Bread dough
- 🍲 Soups and stews
- 🍹 Smoothies

Nutrition