How To Make Paneer (Indian Fresh Cheese)
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Cook Time
15 mins
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Additional Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
4 people
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Calories
140 kcal
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Course
Main Course
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Cuisine
Indian
How To Make Paneer (Indian Fresh Cheese)
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This recipe is for How To Make Paneer- Indian Fresh Cottage Cheese, commonly used in Indian cuisine for dishes like Saag paneer, Paneer Tikka, and a lot more. Such a creamy and soft texture that can be easily achieved at home and is so much better than the store-bought!
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Ingredients
- 1.5 liter milk full cream or single toned
- 1.5 tablespoon vinegar lemon juice works well too
Instructions
- Pour full cream milk into a sauce pan or pot and bring it to a boil on medium heat, stirring occasionally.
- Once the milk starts boiling, reduce the heat and add 2 tablespoons of vinegar. Stir gently until the milk curdles, separating into curds and whey.
- Place a muslin cloth or cheesecloth over a strainer and pour the curdled milk through it. Rinse the curds under cold water to remove any sourness.
- Flatten the wrapped curds and place them in a colander. Put a heavy object on top for 1-2 hours to set it into a firm block. I have used Batta (mortar pestle stone) to put weight on paneer.
- Your fresh, homemade paneer is ready to use in curries, snacks, or salads!
Notes
- For softer and creamier paneer, always choose full cream milk.
- Add the souring agent only after the milk boils, If you add it before boiling, paneer won't set.
- Rinse the curds under cold water to remove any lemon or vinegar taste.
- Homemade paneer tastes best when used fresh, within 1-2 days. Store it in water in the refrigerator to retain moisture.
- 5 liter of milk yields approx 250 gm of paneer.
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