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Paneer Cheese



100 g


  • 1000 g full fat milk
  • 30 g white vinegar
  • 1/2 tsp pink salt
  • 6
    Preparation 20min
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31

Recipe's preparation

  1. Prepare nutbag over jug as pictured. Note, you can use 2 clean chux over a sieve and glass bowl if you don't have a nutbag.

  2. Add milk to TM bowl and heat - 5 min/75deg/speed 3.5. Temp won't quite get to 75 deg and that's ok.



  3. Add vinegar and stir gently until milk starts to curdle - about 1-2 min.

  4. Pour into nutbag and gently squeeze out excess moisture.

  5. Empty contents onto a clean piece of baking paper, on a chopping board. Season with salt.

  6. Place a clean piece of baking paper and another chopping board on top to flatten the cheese a little. Put in fridge until cool.

  7. Gently slice into pieces before frying in a little olive oil.

    Note: When you fry the paneer, it will go quite soft as it heats up. Use a spatula to push the cheese back together into clumps and fry until golden brown on both sides.


    Serve on it's own, or instead of chicken with leftover butter chicken sauce. 


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**We love Nikalene's butter chicken recipe and it makes alot! So first day, we eat all of the chicken with rice. On day 2, we use the leftover sauce, with paneer and naan bread or spinach and cheese gozleme!


**You could skip the flattening, cooling and frying steps of this recipe and use this cheese with sweet potato in fritters instead.


**This recipe came from 'The Cooking Professor's' superfoods class that I was lucky enough to attend on the weekend. Gen was fabulous and this cheese was my job on the day!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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