How To Make Paneer

How to make paneer at home – with easy step by step instructions.

How To Make Paneer

Paneer, the most famous Indian vegetable which actually is not a vegetable yet 5 out of the 10 options on the vegetarian menu in an Indian restaurant will have paneer in it. I am sure I have talked enough about paneer before because I have a lot of paneer recipes on the blog and of course lot more to come in the future! For those who still don’t know what paneer is, it is Indian cottage cheese made by curdling the milk. It’s super simple to make and very delicious. It’s used in a number of curries in India, the popular one being paneer tikka masala and palak paneer. I have done this post before, but I thought those pictures were too old and paneer is too important so it deserved a new post πŸ˜‰

In India, we go get good paneer from outside. It’s fresh and tasty however it’s totally a different story in US. We get paneer here at Indian grocery stores but somehow me and hubby have never really liked the taste of it. We have tried different brands but nothing really clicked, we always found it too rubbery. And that’s when we decided to make our own paneer at home. And if you think about it, making paneer at home is awesome because

βœ“ it’s more hygienic

βœ“ it’s fresh

βœ“ you can make it organic using organic milk (that’s what we do)

βœ“ homemade paneer is super delicious

Now tell me, is there a reason why you should be buying paneer from the store? Now we always make it at home, always!

Homemade Paneer

A couple of point to get this right, first use whole milk. Yes you can very well make paneer using 2% milk also but if you want nice paneer cubes, I recommend using whole milk. Also this particular recipe doesn’t use it but if you want creamier paneer, consider adding some cream to the milk when you are boiling it. I have tried it and it does make a difference.

Making paneer is so simple, youΒ only need 2 ingredients – milk and lemon juice or vinegar to curdle it. You boil the milk and then add the curdling agent till milk begin to separates. Then use a muslin cloth to drain the water and collect the paneer. And that’s about it, your homemade paneer is ready to be used in any recipe you want.

So let’s see how to make paneer at home. And once you have made it, you might want to give these paneer recipes a try!

Paneer Tikka Pizza

Paneer & Black Bean Tacos

Grilled Cheese Paneer & Corn Sandwich

 

Method

Heat milk in a heavy bottom pan.

Bring it to a boil, stirring every now and then.

Once the milk rises up, add lemon juice or vinegar. Add 1 teaspoon at a time and add more only if it doesn’t curdle by the amount you added before.

How To Make Paneer Step-1

Keep stirring till the whole milk curdles.

Remove from heat and drain the curdled milk in a muslin cloth.

Bring the ends of the muslin cloth together and squeeze out as much liquid as you can. Keep the muslin cloth with the curdled milk on a plate and then plate something heavy on top of it. I used my mortar and pestle.

How To Make Paneer Step-2

Let it set undisturbed for 1 hour. After 1 hour the paneer will set, take out the block of paneer out of the muslin cloth and cut into cubes.

How To Make Paneer At Home

* I prefer using vinegar to curdle the milk as I feel it results in a more solid block of paneer.

* Start by adding only 1 teaspoon of the curdling agent. Add 1 more teaspoon only if the milk doesn’t curdle and add the remaining 1/2 teaspoon only if it still doesn’t curdle.

* The prep time of 60 minutes is the time which paneer takes to set after the milk is curdled.

How To Make Paneer

How to make paneer at home - easy recipe with step by step instructions.
Servings: 200 gm paneer
Calories: 3 kcal
Author: Manali
5 from 1 vote
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Ingredients

  • 1 liter whole milk
  • 2-2.5 teaspoons white vinegar or lemon juice

Instructions

  1. Heat milk in a heavy bottom pan.
  2. Bring it to a boil, stirring every now and then.
  3. Once the milk rises up, add lemon juice or vinegar. Add 1 teaspoon at a time and add more only if it doesn't curdle by the amount you added before.
  4. Keep stirring till the whole milk curdles.
  5. Remove from heat and drain the curdled milk in a muslin cloth.
  6. Bring the ends of the muslin cloth together and squeeze out as much liquid as you can.
  7. Keep the muslin cloth with the curdled milk on a plate and then plate something heavy on top of it. I used my mortar and pestle.
  8. Let it set undisturbed for 1 hour.
  9. After 1 hour the paneer will set, take out the block of paneer out of the muslin cloth and cut into cubes.
Nutrition Facts
How To Make Paneer
Amount Per Serving
Calories 3
% Daily Value*
Sodium 2mg 0%
Potassium 6mg 0%
Vitamin A 0.2%
Calcium 0.6%
* Percent Daily Values are based on a 2000 calorie diet.

How to make Paneer

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22 thoughts on “How To Make Paneer

  1. What a cool post, Manali! I have indeed heard about paneer, but to be honest, I’m not really sure I ever knew what it was. We’ve made mozzarella cheese a couple of times, and paneer sounds like it’s actually kinda similar. And it looks delicious!

  2. Growing up, my mom always made fresh paneer and it was always so delicious. I love how easy this is! Also, funny because my mom recently bought paneer from the store and it was hard and not good πŸ™ Homemade IS so much better.

    By any chance have you ever made chili paneer? My aunt made it for us during New Year’s and it was so delicious! But she said she got the sauce from her cousin in India who has a restaurant, and that she wouldn’t be able to make it at home because it’s just too good. But I was curious if it might be something you knew how to make!

  3. Manali, with each of your recipes I discover that Mexican and Indian ingredients are extremely similar. Reading how to make paneer, and by its texture, it reminds me of a Mexican cheese known as “panela”. The difference is that rennet is used and salt is added. Rennet is a little difficult to obtain, so I’ll try to make paneer. You put the paneer inside the muslin cloth, and then put something heavy on top, but do you have to shape it in a special way? Do you make a ball and the put the heavy stuff?

  4. This is such a great post Manali! I love paneer! I’ve only tried it a few times before in the UK, but each time I have it’s been so delicious – however I bet in India it’s absolutely amazing! Yum! I love how it only has two ingredients too. I’m definitely going to have to make this now, as nothing beats home made! Thank you for sharing such a mouth-watering recipe! πŸ™‚

  5. There are certain food items in which we just cannot accept compromises and Paneer is one among them.. Love paneer in any form and loved the second picture. Red bowl and coriander is making it look so colourful.

  6. But now when u have paneer at home, i am sure you wont buy paneer even in india….and i agree with all the reasons u gave on why should everyone make paneer at home…Hope u r enjoying with your family πŸ™‚
    Have a nice weekend πŸ™‚

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