Name: Homemade Paneer Recipe | How to make Paneer at Home
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 servings
Cuisine: Indian
Ingredients: 2 litter full-fat milk; 3-4 tablespoon vinegar or lemon juice; ½ cup water

How to make Paneer at Home | Homemade Paneer Recipe with detailed photos.

Paneer, also known as Indian cottage cheese is a very famous protein-rich food used in Indian recipes. Here, I’m sharing a very simple recipe of paneer which needs very few ingredients and can be done easily at home.

For making homemade paneer, we have to curdle the boiling milk by adding some food-based acidic ingredients such as vinegar, lemon, or curd. The curdled milk solids are strained and pressed in muslin cloth, creating a firm block of delicious non-melting cheese.

Paneer is a rich source of protein and calcium and is mostly used in different curries, snacks, and also in sweet recipes.

This homemade paneer recipe makes very soft and fresh paneer as compared to store-bought.

Do check our popular recipes with homemade paneer- Chena Murki, Kaju Paneer Masala, Paneer Lababdar, Paneer Butter Masala, Paneer Lauki Kofta Curry, Paneer Bhurji, Paneer Fried Rice

You can also use homemade paneer in some of our recipes like Veg Kolhapuri, Veg Kofta Pulao, Veg Lollipop

Also, check our other cooking basics recipe-Mawa/Khoya, Chocolate Peanut Butter.

Ingredients

2 litter full-fat milk

3-4 tablespoon vinegar or lemon juice

½ cup water

Preparation

1. Place the colander in a big bowl.

2. Spread cotton cloth or muslin cloth on a colander.

How to make Homemade Paneer

1. Take a deep, heavy bottom pan and add 2-liter full cream milk to it.

2. Boil the milk on a medium flame and keep stirring.

3. Meanwhile, take 3-4 tablespoons of vinegar in a small bowl (you can also use lemon juice instead of vinegar).

4. Add ½ cup of water to it and mix well.

5. When the milk comes to a boil, add half vinegar water to it and stir the milk very well. Keep the flame on low.

6. Milk starts curdling.

7. Further, add leftover vinegar water and stir. Stir it continuously to avoid milk sticking to the pan.

8. When the milk solids separate from the whey, quickly turn off the flame. (you can add more vinegar if needed)

Draining

1. Pour the curdled milk into the cloth, which is placed on the colander.

2. Further, pour a glass of water on it to remove the vinegar flavor.

3. Gather up the corner of the cloth and make a bundle and squeeze the excess water.

4. Place a flat colander plate (steamer plate) inside a larger plate.

5. Place the paneer bundle on the steamer plate and cover it with another flat plate. Then place a heavyweight on it and rest it for 1 hour.

6. Remove the paneer from the cloth.

7. Cut it into cubes or any shapes you like.

8. Homemade paneer or malai paneer or Indian cottage cheese is ready to use.

Notes

1. Don’t boil curdle milk too much, it makes the paneer hard. When you see milk solids and water are separated and the water looks clear, quickly switch off the flame.

2. The quantity of vinegar depends upon the quality of milk.

3. If using curd for making paneer, use sour curd.

Recipe Card for Homemade Paneer

Yield: 400 grams