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You are here: Home / Basics Of Indian Cooking / How to Make Paneer, Homemade Paneer Recipe

How to Make Paneer, Homemade Paneer Recipe

November 1, 2022 48 Comments

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How to make paneer, homemade paneer recipePin

How to make paneer, homemade paneer recipe: I know everyone and their mother and their dogs (some bloggers have really smart dogs) have blogged about how to make paneer at home but to my defence, I still get questions and emails asking how I do it.


I started making paneer at home more frequently when Mustafa Centre stopped stocking Amul paneer cubes intermittently. Although they were practically tasteless compared to homemade paneer, I always have a small bag in the freezer just in case the urgent need to make some paneer butter masala kicks in. When I make fresh paneer at home, I usually end up using it within the next day or two so the store-bought ones were good for storing away for a paneer emergency.

More amazing paneer recipes on Edible Garden:

Paneer paratha
Paneer shashlik
Palak paneer
Tomato paneer pulao
How to make paneer, homemade paneer recipePin

How to Make Paneer

nags
How to make paneer or Indian cottage cheese at home. Paneer is a staple in the Indian vegetarian diet and a great source of protein, not to mention delicious
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 7 mins
Total Time 17 mins
Course How-To
Cuisine Indian
Servings 2 cups paneer

Ingredients
  

  • 1 litre full fat milk
  • 1/2 cup curd or buttermilk or 1/3 cup lime or vinegar

Instructions
 

  • Pour 1 litre full fat milk into a pan. It's very important that you use full fat milk for making paneer since we are basically going to extract the milk solids and fats from it and separate the whey
  • In this pictorial I have used lemon juice but have found that curd or buttermilk is more predictable so if you are a beginner, use that
  • Bring the milk to a rolling boil and add the curdling agent - curd, buttermilk, lemon juice OR vinegar - any one of your choice
  • Simmer for another 4-5 mins or until the milk has completely curdled. Keep stirring gently while this happens
  • Once the milk has curdled, turn the heat off and transfer to a double layered cheesecloth (or use an Indian cotton towel), that's placed over a colander which is in turn placed over a bowl large enough to collect all the whey
  • Once the whey has drained off completely, wrap the ends of the cheesecloth over the paneer. At this stage, if I use lime or lemon juice, I run the paneer under some water to remove the sourness of lemon. This is optional
  • You need to place some weights over this cheesecloth-paneer bundle to make a firm block of paneer. I placed a plate over it so that the block gets uniformly pressed down.
  • Then I put my stone pestle and mortar over it and topped that up with my granite chapati rolling stone.
  • Leave the weights on for about 2-3 hours and you should have a firm block of paneer
  • Refrigerate for an hour or so so it's easier to cut into cubes and use immediately or store in the freezer for later use
Step by Step Pictures: How to Make Paneer at Home
Pour 1 litre full cream milk into a pan. It’s very important that you use full fat milk and not low-fat, 2%, etc.
How to make paneer, homemade paneer recipePinI used lemon to curdle the milk in this pictorial and you need about 1/3 to 1/2 cup of lemon juice. You can also use white vinegar instead of lemon. However, I have found the most consistency results when using buttermilk or curd so that’s the way to go, especially if you are new to making paneer at home.
How to make paneer, homemade paneer recipePin

Bring the milk to a rolling boil and add the lemon juice or vinegar. Simmer for another 2-3 mins until the milk has completely curdled. Keep stirring.

Remove from fire and transfer to a double layered cheesecloth (or use an Indian cotton towel – thorthu / thundu), that’s placed over a colander which is in turn placed over a bowl large enough to collect all the whey.

How to make paneer, homemade paneer recipePin

Once the whey has drained off completely..

How to make paneer, homemade paneer recipePin

Wrap the ends of the cheesecloth over the paneer (at this point, you can run this bundle under some running water to wash out any residual sourness from the lemon but this is optional)

How to make paneer, homemade paneer recipePin

You need to place some weights over this to make a firm block of paneer. I place a plate over it so that the block gets uniformly pressed down.

How to make paneer, homemade paneer recipePin

Then on goes my stone mortar..

How to make paneer, homemade paneer recipePin

.. topped off with my granite chapati stone. (You can use bags of beans, cookbooks, or anything that’s heavy and can be balanced over the pressed paneer)

How to make paneer, homemade paneer recipePin

Leave the weights on for about 2-3 hours and voila! You are left with fresh paneer!

How to make paneer, homemade paneer recipePin

Refrigerate for an hour before cutting into blocks.

How to make paneer, homemade paneer recipePin

What about the whey you ask? Well, you can use it to cook rice or any vegetables. Also add it to roti dough for super soft rotis. Another great way to use it up is to use it instead of lemon juice, vinegar, or buttermilk to curdle milk next time you make paneer. Store it in the fridge for up to a week.

How to make paneer, homemade paneer recipePin

The homemade paneer can be frozen for up to a month before use.

Check out how to make paneer in Tamil, Hindi, Telugu, Kannada, Marathi, Urdu etc by using the Google translate button in the sidebar.

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By nags Filed Under: Basics Of Indian Cooking, Paneer Recipes

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Reader Interactions

Comments

  1. Ele

    March 12, 2018 at 9:15 pm

    5 stars
    Well, it was first attempt and was able to make very delicious paneer at home and its all bcoz of you. Thanks for the tips.

    Reply
  2. Anonymous

    January 16, 2013 at 10:41 pm

    5 stars
    Hi there! Just tried your altered recipe with the buttermilk. It is in the pressing process now. I want to be sure I did it correctly. I used the 1 liter of whole milk (full fat vitamin D milk in the US). Brought it to a rolling boil, then slowly added the buttermilk. It separated and curdled. Then continued the process of draining and pressing. Is that correct? I did not need to add any lemon? Many thanks!

    Reply
    • Nagalakshmi V

      January 17, 2013 at 6:38 am

      no need for lemon, you should be just fine.

      Reply
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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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