Camel Milk Paneer

This Arabic variant on a popular Indian cheese is made with camel's milk - meaning it's super nutritious and extra tasty. Try it today!
Camel Milk Paneer
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Camel Milk Paneer
April 30, 2019
Level Easy
Preparation Time 10 minutes
Cooking Time 5 minutes
Serves Makes 300g

RECIPE BY Katelyn Allegra
PROP STYLING BY Katelyn Allegra, Cassandra Upton & Sophia-Maria Eygelaar


Oil, for greasing
3L camel milk
125ml freshly squeezed lemon juice


  • 1

    Grease the bottom of a large saucepan then pour in the milk and bring it to the boil

  • 2

    Once it forms a skin, add ¾ of the lemon juice and stir – the curds should immediately form and separate from the whey. If the whey is still milk-coloured, add the rest of the lemon juice. Leave it to sit for 5 minutes

  • 3

    Line a colander with a large piece of muslin cloth and strain the curds. You can keep the protein-rich whey to use in smoothies or soups

  • 4

    Gather the muslin cloth and squeeze out the excess liquid

  • 5

    Place a bowl underneath the colander, place a plate on top of the paneer and something heavy on top to press it, like a mortar or tins of food. Refrigerate overnight

  • 6

    Unwrap the paneer and slice into blocks


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