Home made Paneer (Indian Cottage Cheese)

Nice and soft, not hard and rubbery. Making paneer at home hardly requires any time and that it comes without any preservatives. Store it in fridge for 2-3 days (I do not keep longer- but it can stay for 6-7 days) or deep freeze it. Just defrost before using, by dipping it in hot water and you are done.

This Matar Paneer (No onion no garlic) taste Awesome with this home made paneer or may be give a try to this Vegetable Paneer Kofta.


Home made Paneer (Indian Cottage Cheese)
Home made Paneer (Indian Cottage Cheese)



  • 1 Ltr. Full Fat Milk (Full fat preferred)
  • 1 Lemon medium sized (1 tablespoon vinegar)



1. Boil milk in a pan. 
2. Once the milk comes to a boil, switch off the gas. Let the milk stand for 1-2 mins.
3. Meanwhile squeeze the juice of lemon in a small bowl and add equal quantity of water.
4. Add this lemon juice / Vinegar to the milk and stir it. (Add more if required)

5. Once the milk gets curdled , the paneer or the solids gets separated from the green and watery whey. If you do not see a watery whey (it means there is still some amount of solids in the water), you can add more of lemon juice/Vinegar.


6. Strain the mixture into a muslin cloth through a strainer.

7. Rinse the mixture thoroughly with cold water so that the traces of lemon juice/Vinegar is removed completely.
8. Wrap the mixture into the same muslin cloth and remove excess water. 

9. If you want paneer cubes, just after step 8  put a heavy pan with weight (Simply add water in the same pan you used to curdle the milk) on it so that the water comes out of the paneer and it becomes more firm. For cubes one should keep under the heavy pan for atleast 60 mins. 

Your Paneer is ready. It should make around 225-250 gms of Paneer from a full fat milk.

Try the Kale, Broccoli and Paneer Sandwich or the Brocooli and Paneer Paratha and let me know how it turned out. 



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