How to make paneer - Homemade Paneer

How to make paneer
Though we always use homemade paneer, I didnt give much thoughts of posting it here. Last week, when my best friend asked having quite a handful of paneer recipes in the site why havent you posted the homemade paneer(Indian Cottage Cheese) recipe....I had no answer. But should admit for ignoring her request for a long time...and yes it striked me hard and 2 days later I made the paneer finally to post it here. Sowmya, this is for you - Hope this is enough for now atleast to put a smile on your face....:)
About the recipe, you can either use lemon juice / vinegar or curd to curdle milk but this is how amma makes and it comes out perfect everytime. Do give a try and am sure you will not go in for store bought ones after trying the homemade paneer.
Homemade Paneer Recipe

Homemade Paneer Recipe - Ingredients

Preparation Time : 1 hr | Cooking Time : 20 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: World

Milk - 1 litre (preferably full fat cream milk)
Curd - 1/2 cup (or) Lemon Juice - 3 to 4 tbsp


  1. Boil milk for 5mins(Simmer it). Let it for a gentle boil then first add 1/4 cup of curd, keep stirring and then add the next 1/4 cup. Continue heating till it starts curdling, keep stirring until the whey completely seperates.At this stage, switch it off. If you are adding lemon, add it 1 tbsp by 1 tbsp.
    How to make paneer - Step1
  2. Place a cheesecloth(make sure it is long enough to get tied up) over a container and strain the paneer. If you use lemon juice to curdle just wash it twice atleast, in cold water to get rid of the lemon flavour.Bring the edges of the cloth to the center, tie and hang it to a handle or sink tap. Allow the water to drip by itself, do not disturb the setup for an hour till all the whey completely drips.
    How to make paneer - Step2
  3. Flatten it and place it on a dosa tawa. Then keep the chapathi maker over it and any other heavy weight over the chapathi maker(I kept my hand mortar and pestle). Allow it to get set for atleast 2 to 3 hours. It will look cruumbled at this stage but dont worry it will get set well. Then carefully remove the cloth from the paneer and place it in the fridge for 1 hour atleast(this step is optional but helps in getting clean neat pieces while cutting). I let it sit in the fridge overnight as anyways I cannot night shoot it...yes I made it it the previous night making the paneer ready for next days clicks :)Then, remove it from the fridge , and cut into desired cubes.
    How to make paneer - Step3
  4. Do not freeze it. Just refrigeration is enough.Cut into cubes of your preferred size and store in a airtight container / a ziplock cover.
    How to make paneer - Step4
I prefer to cut them a bit small so that while added to gravies, it absorbs well.Soaking the paneer 10mins before adding it to gravies also makes it to absorb the gravy well. You can store in fridge for upto 3 to 4 days....After that it starts to harden.

My Notes:

How to make paneer

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