• For the Paneer
  • 2 qts milk (I used raw) — NOT UHT (ultra high temp pasteurized)
  • 2-3 tbsp lemon juice (or vinegar or yogurt)
• For the Miso Marinade
  • 1/3 cup miso paste (light or dark, I tried both)
  • 1/4 cup mirin rice wine
  • 3 tbsp alcohol (e.g. sake, wine, whiskey – your choice!)
• For the Rice
  • 3/4 cup basmati rice
  • 3/4 cup water
  • 1 tbsp butter
•  Accompaniments
  • 1 red onion
  • Olive oil
  • Salt & Pepper

• Very large pot for heating the milk
• Medium pot for the rice
• Small bowls for mixing ingredients
• Measuring spoons
• Mixing spoons
• Cheesecloth
• Foil, preferably non-stick
• Baking sheet
• Chef’s knife
• Cutting board
• (Optional) container for speeding up the marinating process (such as this one)

(1) Heat 2 qts of milk on medium until boiling.

You know how they say a watched pot never boils? I can confirm that this is absolutely true. I turned by back for one second and the milk boiled over!! Take my misfortunate as a warning!

This should take around 8-10 minutes.

(2) As soon as the milk reaches boiling, turn the heat down to low.

(3) Curdle the milk by adding about 2 tbsp lemon juice.

This will cause the whey to separate from the curds. It should happen rather quickly – within 1 to 2 minutes. If the separation does not happen quickly add a bit more lemon juice until it starts. I ended up adding about 3 tbsp in total.

Note – you CANNOT use ultra high temperature pasteurized (UHT) milk as you will not be able to separate the whey from the curds. Pasteurized or raw milk are both okay.

(4) Strain the milk through a cheesecloth to separate whey from the curds. Rinse with water to remove any lemon residue.

If desired, you can save the whey for other recipes, but it isn’t required for this one!

(5) Hang the cheese for ~5-10 minutes to let the whey gently separate from the curds.

(6) Place a heavy object on the cheese to allow the paneer to firm up. Place in the fridge for about 1 hour.

(7) After 1 hour, remove the paneer from the fridge and cut into large slices.

(8) When the paneer is ready, you’re ready to make the marinade. Combine 1/3 cup miso paste, 1/4 cup mirin rice wine, and 3 tbsp alcohol into a mixing bowl.

For this experiment I decided to try my recipe with both light and dark miso. It is up to you what you prefer. Light will be a bit sweeter than the dark.

(9) Cover the paneer fully with the marinade.

(10) (Optional) Put the paneer in a marinating container.

This can help speed up the process, but is not strictly required.

(11) Let the paneer marinate in the refrigerator for several hours.

I left mine in the refrigerator for 2 hours.

(12) Once the paneer is done marinating, you’re ready to roast. Start by preheating the oven to 400 F.

(13) Slice the red onion into large slices.

I chose to pair my paneer with red onion, but you can certainly try any veggie that you prefer.

To properly slice the onion, first cut off one end and peel the outside. Then cut in half and place each half flat side down, leaving the root intact to help keep the onion together.Make vertical slices, then finish by cutting off the root.

(14) Prepare a baking sheet with foil, preferably non-stick.

(15) Toss the onions in olive oil with a bit of salt and pepper and spread around the pan.

(16) Add the marinated paneer to the pan and place in the oven for about 30 minutes, or until well roasted and browned.

(17) Combine 3/4 cup basmati rice, 3/4 cup water, and 1 tbsp butter into a pot and bring to a boil.

(18) As soon as the pot comes to a boil, reduce to a simmer, cover, and leave for around 15 minutes or until rice has fully absorbed the water.

(19) Fluff the rice with a fork and serve.