How to Make Paneer at Home | Homemade Paneer Recipe

how to make paneer, paneer recipe

Paneer is a very popular kind of cheese made in India and one of the vegetarian favorites too. It is readily available at the dairies, and you can always see the branded,frozen varieties in the super-market. Paneer is something that we use to prepare special recipes for festive occasions, dinner parties, family get-togethers, or when you feel like taking a detour from the healthy diet and indulge a bit. I feel that store-bought paneer is not as delicious and rich as I would like it to be. So I make it at myself, from scratch. In this recipe, you will see how to make paneer at home from milk. Believe me; homemade paneer is the ultimate one. It’s rich, tasty and since you know what kind of milk you used to make it, there is no compromise on quality.

A lot of people confuse farmer’s cheese or paneer with cottage cheese. But these two are very different in terms of both taste and texture. To make paneer at home, always use full cream milk that has a high-fat content. Lemon juice and vinegar are good agents to curdle the milk. Both of them yield excellent paneer.

Recipes that Use Homemade Paneer

If you are looking for paneer recipes, click on the links down below.

Now let’s see how to make paneer from scratch with step by step photos.

How to Make Paneer at Home?

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How to Make Paneer at Home | Homemade Paneer Recipe
 
Prep time
Cook time
Total time
 
Paneer, also known as farmer’s cheese is an Indian cheese made my curdling the milk with an acid, typically using lemon juice or white vinegar. It’s soft, creamy, rich; ideal for making paneer curries and tikkas.
Author:
Recipe type: Dairy product
Cuisine: Indian
Serves: 4
Ingredients
  • Full cream milk – 2 liters
  • Lemon juice or White Vinegar – ¼ cup
  • Water – 2 cups
Instructions
  1. To make paneer, start off by bringing the milk to a boil.
  2. Once it comes to a boil, turn the flame off. Gradually add the lemon juice or white vinegar and keep stirring as you go.
  3. As soon as you see that the milk has curdled completely and the whey couldn’t be clearer, stop adding the lemon juice/white vinegar. The amount of lemon juice/vinegar that you would need depends on its strength and the fat content of the milk.
  4. Do not let the paneer sit in the hot whey. Strain it immediately. Line the colander with a muslin cloth and strain the paneer.
  5. Rinse the paneer with water to get rid of any residual smell of the lemon juice/vinegar.
  6. Squeeze the paneer through the muslin cloth to get rid of the excess water.If you want scrambled paneer, you may stop here. If you want cubes, place the paneer wrapped in the muslin cloth under a heavy item such as a marble pastry board or rolling board for about 30 minutes.
  7. The paneer will set soon.
  8. If you want to use the paneer, dice it as you prefer.
  9. Fresh, creamy homemade paneer is ready to use.

How to Make Paneer with Step by Step Pictures Below


Step 1

To make paneer, you will need 2 liters of milk, ¼ cup of freshly squeezed lemon juice or white vinegar, and 2 cups of water.

how to make paneer, paneer recipe ingredients


Step 2

Start off by bringing the milk to a boil.

bringing the milk to boil


Step 3

Once it comes to a boil, turn the flame off. Gradually add the lemon juice or white vinegar and keep stirring as you go.

adding lemon juice to milk


Step 4

As soon as you see that the milk has curdled completely and the whey couldn’t be clearer, stop adding the lemon juice/white vinegar. The amount of lemon juice/vinegar that you would need depends on its strength and the fat content of the milk.whey and curds separating


Step 5

Do not let the paneer sit in the hot whey. Strain it immediately. Line the colander with a fine cotton cloth and strain the paneer.

straining the paneer curd in a colaneder


Step 6

Rinse the paneer with water to get rid of any residual smell of the lemon juice/vinegar.

rinsing the paneer with water to get rid of lemon juice or vinegar


Step 7

Squeeze the paneer through the fine cotton cloth to get rid of the excess water. If you want scrambled paneer, you may stop here. If you want cubes, place the paneer wrapped in the fine cotton cloth under a heavy item such as a marble pastry board or rolling board for about 30 minutes.

placing weight over the paneer to extract water


Step 8

The paneer will set soon.

paneer is set


Step 9

If you want to use the paneer, dice it as you prefer.

dicing the paneer


Step 10

Fresh, creamy homemade paneer is ready to use.

paneer recipe is ready

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16 Comments

  • Reply
    Ramona Singhi
    June 9, 2017 at 4:53 pm

    i have always struggled making paneer at home..mine always turns out chewy and doesnt bind to make block.
    will try your method. hoping it will turn out fine this time. 🙂

    • Reply
      Monica
      June 11, 2017 at 3:09 pm

      I had faced the same situation. I discovered that paneer gets chewy and rubbery if you don’t strain it asap. Try my method and I am sure your woes will end. 🙂

  • Reply
    Anushri Mittal
    August 8, 2017 at 6:41 pm

    nice! can we make richer by adding cream to the milk?

    • Reply
      Monica
      August 9, 2017 at 4:53 pm

      Yes, you definitely can.

  • Reply
    Disha Katkar
    August 15, 2017 at 6:59 pm

    so yummy..better than readymade paneer..vry easy rcp..thnks

  • Reply
    Shilpa Mehra
    August 26, 2017 at 3:08 pm

    wow! never knew homemade paneer could be so perfect..nice illustration

  • Reply
    Viji
    September 21, 2017 at 2:26 am

    Hi I have always bought paneer and never made it. Your paneer looks so different from step 9 to step 10. What made it look so perfectly even shaped and smooth? It doesn’t seem crumbly or anything.

    • Reply
      Monica
      September 21, 2017 at 4:08 am

      The paneer will always have some rough texture on the outside from the squeezing and texture of the cloth in which it is tied. After cutting you will see the the inner part is smooth. Not crumbly because it was kept under heavy weight for some time. Using a good knife to cut the paneer will give you sharp edges. I hope this helps 🙂

  • Reply
    gurinder
    November 26, 2017 at 1:01 am

    i tried your recipe. paneer turned out very nice silky smooth and pillowy soft

    • Reply
      Ketaki Ghorpade
      January 20, 2018 at 6:46 pm

      Perfect ratio of milk n lemon juice.. Paneer turned out so yummy

      • Reply
        Monica
        January 21, 2018 at 5:57 am

        Thanks Ketaki. I am happy that your paneer turned out yummy 🙂

    • Reply
      Monica
      January 20, 2018 at 8:16 pm

      Thank for trying the recipe. I am glad it turned out nice 🙂

  • Reply
    meghna
    May 10, 2018 at 4:59 pm

    i made this paneer and it was super tasty. your tips were very helpful. thanks for the recipe 😀

    • Reply
      Monica
      May 12, 2018 at 3:46 am

      Thanks Meghna.. I am glad I could help.

  • Reply
    Veena
    June 27, 2018 at 3:17 pm

    I have found red chilli in palak paneer when I ate in a restaurant which tasted damn good,can I add it anywhere in your recipe?

    • Reply
      Monica
      June 27, 2018 at 3:18 pm

      I am not sure if you mean whole red chili in the palak paneer or chili flakes in the paneer itself. If you are talking about the palak paneer curry, give it a tadka in the end with some jeera n whole red chilies. If you mean chili flakes in paneer itself, add it to the milk just before adding the lemon juice.

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