Homemade Paneer Recipe

Introduction

Paneer is a fresh, homemade Indian cheese that’s simple to make and wonderfully versatile. Made by curdling milk with lemon juice, it offers a mild, creamy texture perfect for a variety of dishes, from curries to grilled snacks.

Ingredients

• 2 litres whole milk (see recipe tips below)
• 1 lemon, juiced
• 1 tsp fine salt

Instructions

1. Step 1: Pour the milk into a saucepan and bring it to a gentle simmer over low heat, stirring occasionally. This should take about 30 minutes.
2. Step 2: Once the milk starts to bubble and rise along the sides of the pan, add 2 tablespoons of lemon juice and the salt. The milk will begin to separate quickly.
3. Step 3: Add an additional 1 tablespoon of lemon juice or enough to fully curdle the milk into curds and liquid whey. Let it simmer for 1 minute before turning off the heat. The exact amount of lemon juice depends on the freshness of the milk.
4. Step 4: Line a sieve with a double layer of muslin and place it over a bowl. Pour the cheese mixture into the sieve and let it drain for about 10 minutes to allow the whey to pass through the cloth.
5. Step 5: Gather the muslin around the paneer and gently squeeze out any excess liquid.
6. Step 6: Transfer the wrapped cheese to a tray and pat it into a 2cm-thick rectangle. Cover it with a tray and place a couple of heavy tins on top.
7. Step 7: Refrigerate for at least 2–3 hours to set the paneer.
8. Step 8: Once set, unwrap the paneer. If not using immediately, submerge it in cold water and keep it refrigerated. It will keep for up to three days.

Tips & Variations

• Use milk that isn’t very fresh but hasn’t gone bad, as it curdles more easily and requires less lemon juice. Whole milk with higher fat content works best.
• Adjust the amount of lemon juice depending on the milk’s freshness to ensure proper curdling.
• For a firmer paneer, press it longer with additional weight before refrigerating.

Storage

Store paneer submerged in cold water in the refrigerator to keep it fresh for up to three days. Change the water daily for best results. When ready to use, drain the water and pat dry before cooking. Paneer can be gently reheated by pan-frying or adding directly to dishes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh milk to make paneer?

Fresh milk can be used, but it requires more lemon juice to curdle properly and can be trickier to work with. Milk that is close to its use-by date but still good typically yields better results.

How do I know when the milk has separated enough?

The milk is properly separated when you see distinct white curds forming and clear yellowish liquid (whey) around them. If the separation isn’t complete, add a little more lemon juice and simmer briefly.

Homemade Paneer Recipe

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★★★★★

4.8 from 54 reviews

A simple and traditional Indian recipe to make fresh paneer (Indian cottage cheese) at home using milk and lemon juice. This homemade paneer is soft, fresh, and perfect for various Indian dishes or as a versatile ingredient in your kitchen.

• Author: Dylan
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 3 hrs 40 mins
• Yield: Approximately 400–450g paneer 1x
• Category: Dairy
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ingredients

• 2 litres whole milk (preferably milk that is not fresh, with high fat content)
• 1 lemon, juiced (plus extra lemon juice as needed, about 2–3 tbsp total)
• 1 tsp fine salt

Instructions

1. Heat the Milk: Pour the milk into a large saucepan and slowly bring it to a simmer over low heat, stirring occasionally to prevent sticking or burning. This process should take about 30 minutes, during which the milk will start to bubble gently and rise up the sides of the pan.
2. Curdle the Milk: Once simmering, add 2 tablespoons of lemon juice and the salt to the milk. Stir gently; the milk will begin to separate into curds and whey. If needed, add an additional 1 tablespoon of lemon juice or until the milk fully curdles. Let it simmer for about 1 minute, then turn off the heat.
3. Strain the Curds: Line a sieve with a double layer of muslin cloth and place it over a bowl. Pour the curdled milk mixture into the muslin-lined sieve and allow the whey to drain for about 10 minutes. Then gather the cloth edges and gently squeeze out any remaining liquid to form the paneer.
4. Press the Paneer: Transfer the wrapped paneer to a flat tray and press it into a 2 cm thick rectangular shape by patting it firmly. Place another tray on top along with a couple of heavy tins or weights to press the cheese evenly.
5. Chill and Set: Refrigerate the pressed paneer under the weights for at least 2-3 hours. Once set, unwrap the paneer. If not using immediately, submerge the paneer block in cold water, cover, and store it in the refrigerator for up to three days to keep it fresh.

Notes

• Using milk that is not freshly bought (close to use-by date but not spoiled) helps the curdling process with less lemon juice.
• Adjust lemon juice quantity based on milk freshness to ensure proper curdling.
• Pressing the paneer correctly is essential to achieve a firm, sliceable texture.
• Storing paneer submerged in cold water in the fridge helps maintain its softness and freshness.
• Paneer can be used in various Indian recipes such as curries, stir-fries, or grilled dishes.

Keywords: Paneer, Indian cottage cheese, homemade paneer, Indian cheese, fresh paneer, vegetarian cheese