0 from 0 votes
How To Make Paneer (Indian Fresh Cheese)
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!
Cook Time
15 mins
Additional Time
3 hrs
Total Time
3 hrs 15 mins
Servings:
4
people
Calories:
140 kcal
Course:
Main Course
Cuisine:
Indian
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!
Cup of Yum
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.