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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
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

    Cup of Yum
  1. Pour full cream milk into a sauce pan or pot and bring it to a boil on medium heat, stirring occasionally.
  2. 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.
  3. 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.
  4. 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.
  5. 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.