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Home made Paneer |Indian Cottage Cheese

Home made Paneer (Indian Cottage Cheese)

Step by step instructions on how to make the best soft paneer (Indian Cottage Cheese) at home without any special equipments.
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Course: Appetizer, Dessert, Main Course
Cuisine: Indian
Keyword: Cheese, Indian Cotttage Cheese, Paneer
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 250 gms
Author: Renu Agrawal-Dongre

Ingredients

  • 1 Ltr. Milk (Full fat preferred)
  • Juice of 1 Lemon/ 2 tablespoon vinegar (More or less of lemon juice or Vinegar might be required depending on the quality of milk.)
  • 1/2 Cup Water

Instructions

  • On slow to medium heat boil the milk in a clean and sterile pot.
  • Switch off once the milk is boiled.
  • Let the milk stand for 1-2 mins.
  • Meanwhile squeeze the juice of lemon in a small bowl and approximately add equal quantity of water.
  • Add this lemon juice / Vinegar to the milk and stir it.
  • The milk should start curdling and you should be able to see clear white/green watery whey and the white solids or paneer.
  • If you do not see a watery whey (it means there is still some amount of solids), so add add more of lemon juice/Vinegar and mix it again.
  • Strain the mixture into a muslin cloth through a strainer.
  • Rinse the mixture thoroughly with cold water so that the traces of lemon juice/Vinegar is removed completely.
  • Wrap the mixture into the same muslin cloth and squeeze out the excess water.
  • If you want paneer cubes, put a heavy pan with weight on the paneer in the muslin cloth. (Simply add water in the same pan you used to curdle the milk).
  • This helps the excess water squeeze out of the paneer and it becomes firm.
  • Let it rest for minimum 60 minutes.
  • Cut and store it in fridge or freezer as described above or use it as required.
  • You should be able to make around 225-250 gms of Paneer from 1 Ltr full fat milk.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu