Learn how to make fresh paneer at home with just some simple ingredients. This easy homemade paneer recipe creates the smoothest, tenderest paneer cheese from scratch – with no preservatives or special additives needed.
I’ve been making paneer from scratch for many years and can’t remember the last time I bought it in a store. Not only is homemade paneer healthier and fresher, it’s actually cheaper to make than to buy.
With just a few key steps and a few tips, you too can make the best tasty paneer in your own kitchen!
What is Paneer?
Also known as Indian cottage cheese, paneer is a fresh cheese made by mixing a food-based acid to curdled milk. The resulting whey is filtered and squeezed through muslin cheesecloth.
Paneer does not require fermentation or hardening. And unlike many other types of cheese around the world, making paneer doesn’t involve rennet, so it’s totally vegetarian.
Also Read: Achari Paneer
▢ 1 liter of whole milk
▢ 2 to 4 teaspoons of lemon juice or vinegar or 3 to 4 tablespoons of sour milk or yogurt
▢ cheesecloth or muslin cloth or a thin cotton towel
▢ some bowls and a heavy object or plates
- First, rinse a large, heavy-duty pot with water. Add the milk to the saucepan.
- Then start heating the milk over medium-low heat.
- Stir from time to time so that the skin does not form on the surface and also so that the milk does not burn from the bottom.
- Meanwhile, take a saucepan or bowl. Place a colander on the pan. Line the colander with clean muslin or cheesecloth or a cotton towel. You can even line the mold directly with the muslin.
Addition of food acid
- When the milk starts to boil, add and mix the lemon juice or vinegar. Start stirring.
- The milk should curdle completely. Stir the milk when it is curdling so that the curd does not stick to the bottom of the pan.
- Sometimes you will see that the milk has partly curdled but no watery whey is visible. In this case, also add 1-2 more teaspoons of food acid and stir again. You will see the greenish colored whey in the milk.
- Once the milk has completely curdled and you see the greenish whey, turn off the heat and quickly pour all the mixture into the colander covered with muslin, cheesecloth or cotton towel.
- Gather the muslin edges carefully as the coagulated milk mixture will be too hot. By doing this, more of the whey will be filtered out.
- Run cool, clean water over the gathered muslin all over.
- With the ends tight, run clean, cool water over the entire cloth to rinse.
- Keep a heavy weight on the cheesecloth or muslin for 30 to 40 minutes. Use a heavy object that weighs between 500 and 600 grams. If you’re not using a heavy object, you can even hang the muslin bundle for an hour over your kitchen sink faucet.
- A little more whey will be strained when you place the heavy object. So separate the whey from the plate.
- After 30 to 40 minutes, the paneer will set. Once hot or cooled, cut the homemade paneer into cubes or any shape.
- You can also refrigerate the paneer. Store it in an airtight container or immerse the paneer block in a bowl of water and store in the refrigerator.
- The homemade paneer will keep for 2 to 3 days in the refrigerator in an airtight container. You can slice the paneer cheese afterwards and use it in any recipe.