Homemade paneer by far has the freshest taste and beautiful soft texture. It is super easy to make with just 2 basic ingredients – milk and lemon juice!
Back to basics today. I have to confess that it took me literally years before I tried making paneer at home. Still, at times, I use the store-bought paneer, of course only after checking that it does not have any extra additives or preservatives. So if you have time or can plan ahead homemade paneer is the way to go.
What is Paneer?
Paneer is fresh unsalted white cheese used in Indian cooking, that can be made at home with just whole milk and lemon juice! It has a very mild creamy flavor and crumbly texture that goes well with many curries and desserts!
Fresh paneer can be grilled on skewers for some fun kebabs and also used in sandwiches, wraps, and pita pockets! It is a very versatile ingredient to use in Indian curries like Palak Paneer , Matar Paneer, or Paneer Tikka Masala. Homemade paneer can also be used in making many Indian desserts, I love making delicious homemade Rasmalai!
Step by step recipe:
Rinse a heavy-bottomed pot with water. With some water coated on the bottom of the pan pour half a gallon of whole milk in it and bring it to a gentle boil, stirring frequently. Keeping some water in the pot helps the milk from sticking to the bottom of the pot.
Once the milk comes to a gentle boil, add lemon juice 1 tablespoon at a time and stir the milk until the milk begins to curdle. I usually use 3 tablespoons of lemon juice before the milk fully curdles and clear greenish whey starts to separate. Turn the heat off immediately.
Line a bowl with a double-layered cheesecloth that is long enough to be bundled up and hung later.
Pour the curdled milk on the cheesecloth. Run cold water over it for few minutes to remove the lemon taste.
Squeeze out the water from the muslin cloth and hang it up for 30 mins so all the water can drain out.
Place the cheesecloth between 2 cutting boards and put a heavy pot or book on top of it for an hour. Make sure you do not put too much weight as it will dry out the paneer making it very crumbly.
Gently remove the paneer from the cheese cloth.
Cut into smaller cubes using a sharp knife.
Homemade paneer can be refrigerated for up to a week or can be stored in the freezer for longer periods. Use the Paneer in Palak Paneer, Parathas, Kathi rolls, biryani or to make soft melt-in-mouth Rasmalai.
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Homemade Paneer
Ingredients
- ½ gallon whole milk
- 3 tablespoons lemon juice
Instructions
- Rinse a large heavy-bottomed pot with water. With some water coated on the bottom of the pan pour half a gallon of whole milk in it and bring it to a gentle boil, stirring frequently. Keeping some water in the pot helps the milk from sticking to the bottom of the pot.
- Once the milk comes to a gentle boil, add lemon juice 1 tablespoon at a time and stir the milk until the milk begins to curdle. I usually use 3 tablespoons of lemon juice before the milk fully curdles and clear greenish whey starts to separate. Turn the heat off immediately.
- Line a bowl with a double-layered cheesecloth that is long enough to be bundled up and hung later. Pour the curdled milk on the cheesecloth. Run cold water over it for few minutes to remove the lemon taste. Squeeze out the water from the muslin cloth bundle and hang it up for 30 mins so all the water can drain out. Place the cheesecloth between 2 cutting boards and put a heavy pot or book on top of it for an hour. Make sure you do not put too much weight as it will dry out the paneer making it very crumbly. If you do not have time to wait for the water to drain out, you can continue to gently squeeze out all the water and then knead and shape it while still in muslin cloth.
- Gently remove the Paneer from the cheesecloth. Cut into smaller cubes if using in a curry. Paneer can be refrigerated for up to a week or can be stored in the freezer for longer periods.
Nutrition
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woodboneandstone says
Ha! I did a paneer type thing today too! It’s a great way to use up milk which is approaching the expiration date.
Archana says
I agree!
healthyindiankitchen says
Love home-made paneer! the texture and quality is always much better than the store-bought ones…thanks for sharing the recipe! 🙂
Archana says
Thank you!!
srividhya says
Wonderful.. loved your clicks. For paneer bhurji, I always go for home made ones. Great share Archana.
Freda @ Aromatic essence says
Perfect paneer! lovely pics 🙂
Monika says
Absolutely love homemade paneer.. they are so better than the store bought ones..
Archana says
Thank you Monika!
lorigreer says
So excited to try this recipe! Thank you for sharing!
Archana says
Thank you Lori! I hope you like it!!
Smitha B says
Hi Archana, Just wondering – Have you ever tried the paneer in IP ?
Archana says
Yes! Works great. Basically add milk and vinegar or lemon juice to IP. Cook on Manual(Hi) for 4 mins and then 5 min NPR (slowly release pressure) and then follow the same steps as stovetop recipe to strain and shape it.
Bishwa Basnet says
Hello,
Could you plesase tell if paneer and cottage cheese are same? As am interested to make cottage cheese for medicinal purpose because the recipe calls for cottage cheese.
Thank you.
Archana says
If its for medicinal purposes may be get the confirmation from health experts? In general terms paneer is close to cottage cheese but different cooking methods.
Neha Mittal says
Hi can you tell which brand milk do you buy? I have tried making paneer several times but it never comes great.
Archana says
Honestly any brand of whole milk should work!
Archana says
Next time I make paneer I will take notes on the brand I use and update the recipe 🙂
Seetha says
Thanks for the recipe. It turned out really well!
By the way, how many days can we store the whey water in the fridge?
Archana says
Up to 5 days or you can freeze too.