Indian cooking
Indian cooking / Dishes / Paneer (Kricket)
Paneer (Kricket) ()

Paneer (Kricket)

VegetarianMakes ABOUT 400 G (14 OZ)

Paneer is a soft, fresh Indian cheese made by curdling milk and draining the curds. It has a mild, milky taste and a crumbly texture.

Ingredients

01
Whole milk · Doodh
6207 g6 l
dairy
02
Lemon juice · Nimbu Ka Ras
76 g5 tablespoons
souring agent
03
Salt · Namak
to taste
salt

Method

  1. Warm 6207 g whole milk in a large, thick-bottomed pan over medium heat, stirring regularly so it does not catch, until it comes to the boil.
  2. Pour in 76.5 g lemon juice and stir; the milk will split into white curds and pale green whey.
  3. Take the pan off the heat and add sea salt to taste.
  4. Tip the curds and whey through a muslin-lined sieve.
  5. Leave to drain for 1 hour, until no liquid drips, to give soft, fresh, crumbly paneer.

Don't have something?

Whole milk
  • Milk

    Use 100% of the weight. If using semi-skimmed milk, stir in 10 g butter per 200 g milk to match the richness of whole milk.

  • Single cream

    Use 60% cream diluted with 40% water by weight to match the fat content of whole milk. Gravies will taste richer and reduce faster.

Lemon juice
  • Lime juice

    Use equal volume or weight; delivers almost identical sharp acidity with a faintly more aromatic, bitter-edged profile.

  • Dried mango powder

    Use 25% of the weight (about 1 g amchoor for 4 g juice); provides clean fruity tartness without thinning the sauce.

  • White vinegar

    Use 75% of the volume; gives direct sourness without any citrus floral fragrance.

Similar dishes

How to Make Homemade Paneer
How to Make Homemade Paneer tastes mild and milky like this dish but has a firm, shape-holding texture rather than a crumbly one.
  • Same: How to Make Homemade Paneer shares with this dish whole milk curdled with lemon juice into a mild, milky fresh cheese.
  • Different: How to Make Homemade Paneer lacks sea salt and presses the curds for a firm block, while this dish lists sea salt and is described as crumbly.
Homemade Ghee
Homemade Ghee tastes rich and nutty, while this dish tastes mild and milky.
  • Same: Homemade Ghee and this dish are both dairy-based and involve separating milk solids from liquid.
  • Different: Homemade Ghee uses only unsalted butter and is simmered and strained, while this dish uses whole milk, lemon juice, and sea salt and is curdled and drained.
Smoked Butter
Smoked Butter is rich, buttery, and smoky, while this dish is mild, milky, and crumbly.
  • Same: Smoked Butter and this dish are both dairy-based, with butter or milk as the main ingredient.
  • Different: Smoked Butter uses butter and coal and is melted, smoke-infused, and strained, while this dish uses whole milk, lemon juice, and sea salt and is curdled and drained into fresh cheese.
Kalakand
Creamy Milk Sweets
Kalakand tastes sweet, rich, and fudgy, while this dish tastes mild, milky, and slightly salty with a crumbly texture.
  • Same: Kalakand shares a milk base with this dish, since both depend on dairy as the main ingredient.
  • Different: Kalakand uses khoya, sugar, ghee or butter, and pistachios, while this dish uses whole milk, lemon juice, and sea salt and is a fresh cheese rather than a sweet.