Homemade Herbed Paneer Cheese

Name: Homemade Herbed Paneer Cheese
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 8 cups whole milk; 1 cup heavy cream; ¾ cup distilled white vinegar; 1 tablespoon kosher salt; ¼ cup fresh herbs; 1 to taste basil; 1 to taste oregano

A fresh homemade Indian cheese flavored with fresh herbs like parsley, basil, and oregano. Made from whole milk and cream, this soft cheese is pressed until firm and can be cut into cubes for various dishes.

8 servings

2 hr 7 min

Published October 4, 2025

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Ingredients

•8 cups whole milk
•1 cup heavy cream
•¾ cup distilled white vinegar
•1 tablespoon kosher salt
•¼ cup fresh herbs
•1 to taste basil
•1 to taste oregano

Cooking Instructions

1.
Slowly heat milk and cream in a 6-quart pot over medium heat, stirring occasionally to avoid scalding, until mixture foams and reaches 190°F, 25-30 minutes. Add vinegar and 1 1/2 tsp. salt, stir once, and continue to cook, about 2 minutes. Remove from heat and let rest until mixture separates into clumps of milky white curds and whey, about 10 minutes.
42 min
2.
Meanwhile, line a large sieve with 2 layers of cheesecloth and place it over a large bowl. Using a slotted spoon, carefully transfer curds into strainer, letting whey collect in bowl. Strain until curds begin to firm up, 15-20 minutes, then transfer curds to a medium bowl with slotted spoon. Discard whey or reserve for another use.
20 min
3.
Fold chopped herbs and remaining 1 Tbsp. salt into curds. Transfer both layers of cheesecloth to a large plate and spoon herbed curds into the center. Use the back of a spoon to flatten curds into a round 3/4-1" thick. Gather ends of cheesecloth and wrap tightly around curds. Place a second plate on top and use a can or other heavy object to weigh it down. Refrigerate at least 1 hour or up to overnight.
60 min
4.
Remove cheesecloth and place pressed cheese onto a cutting board. Cut into 1" cubes and serve or use as desired.
5 min

Cooking Instructions

Slowly heat milk and cream in a 6-quart pot over medium heat, stirring occasionally to avoid scalding, until mixture foams and reaches 190°F, 25-30 minutes. Add vinegar and 1 1/2 tsp. salt, stir once, and continue to cook, about 2 minutes. Remove from heat and let rest until mixture separates into clumps of milky white curds and whey, about 10 minutes.

42 min

Meanwhile, line a large sieve with 2 layers of cheesecloth and place it over a large bowl. Using a slotted spoon, carefully transfer curds into strainer, letting whey collect in bowl. Strain until curds begin to firm up, 15-20 minutes, then transfer curds to a medium bowl with slotted spoon. Discard whey or reserve for another use.

20 min

Fold chopped herbs and remaining 1 Tbsp. salt into curds. Transfer both layers of cheesecloth to a large plate and spoon herbed curds into the center. Use the back of a spoon to flatten curds into a round 3/4-1" thick. Gather ends of cheesecloth and wrap tightly around curds. Place a second plate on top and use a can or other heavy object to weigh it down. Refrigerate at least 1 hour or up to overnight.

60 min

Remove cheesecloth and place pressed cheese onto a cutting board. Cut into 1" cubes and serve or use as desired.

5 min