Homemade Paneer (Fresh Indian Cottage Cheese) Recipe

Introduction

Homemade paneer is a simple and satisfying fresh Indian cottage cheese you can make with just a few ingredients. It’s soft, mild, and perfect for dishes like Palak Paneer or as a healthy snack. Making it at home ensures freshness and lets you control the texture.

Ingredients

• 2 litres (2 quarts) full-fat milk (low-fat won’t work)
• 4 tablespoons lemon juice (or white vinegar as a substitute)

Instructions

1. Step 1: Heat the milk in a large saucepan over medium-high heat until it becomes foamy on top, just before boiling.
2. Step 2: Turn off the heat, add the lemon juice, and stir for 1 minute. The milk should start curdling. If it doesn’t, return the pan to gentle heat until solids separate from the whey.
3. Step 3: Line a strainer or colander with two layers of cheesecloth and place it over a deep bowl.
4. Step 4: Pour the curdled milk into the strainer in batches, allowing the liquid to drain for 5 to 10 minutes.
5. Step 5: Discard the drained liquid (whey). Gather the cheesecloth around the paneer and rinse it briefly under cold water to remove the lemon flavor and cool it for handling.
6. Step 6: Twist and gently squeeze the cheesecloth bundle to remove excess water without forcing the paneer through the cloth.
7. Step 7: Shape the paneer, still wrapped in cheesecloth, into a 2 cm (¾ inch) thick disc. Place it in a strainer or colander over a bowl.
8. Step 8: Place a small plate on top of the paneer disc and weigh it down with two 400g (14oz) cans or similar weights.
9. Step 9: Refrigerate for 4 hours. The paneer will firm up as excess liquid continues to drain.
10. Step 10: Remove from the fridge, unwrap carefully, and cut as desired. Use immediately or store for later use.

Tips & Variations

• Use full-fat milk for a firmer, creamier paneer; low-fat milk will not curdle properly.
• If you prefer a tangier flavor, add a little more lemon juice, but avoid overdoing it to prevent bitterness.
• Pressing paneer longer with heavier weights will make it firmer, ideal for grilling or frying.

Storage

Store paneer wrapped in cheesecloth or airtight containers in the refrigerator for up to 2 weeks. For longer storage, freeze paneer for up to 3 months. Thaw in the fridge overnight before use. Paneer may soften slightly after freezing but remains great for cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat or skim milk to make paneer?

No, low-fat or skim milk doesn’t curdle well enough to make firm paneer. Full-fat milk provides the right creaminess and texture.

What can I use if I don’t have lemon juice?

White vinegar is a suitable substitute for lemon juice when curdling the milk, used in the same quantity.

Homemade Paneer (Fresh Indian Cottage Cheese) Recipe

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★★★★★

4.7 from 104 reviews

• Author: Jack
• Total Time: 4 hours 25 minutes
• Yield: Approximately 250–300 grams paneer 1x
• Diet: Vegetarian

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Description

This homemade paneer recipe guides you through making fresh Indian cottage cheese using just milk and lemon juice. With simple steps to curdle, strain, and press the cheese, you’ll get soft, creamy paneer perfect for adding to Indian dishes like Palak Paneer or using in a variety of recipes. Making paneer at home ensures freshness and a rich taste without any preservatives.

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Ingredients

Scale 1x2x3x

Ingredients

• 2 litres / 2 quarts full-fat milk (low-fat won’t work)
• 4 tbsp lemon juice (or substitute with white vinegar)

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Instructions

1. Curdle milk: Heat the milk in a large saucepan over medium-high heat until it becomes foamy on top, just before boiling. Then turn off the stove, add the lemon juice, and stir for 1 minute to begin curdling. If the milk does not curdle, gently bring it back to a boil until the solids separate.
2. Strain & remove excess water: Line a strainer or colander with two layers of cheesecloth and place it over a deep bowl. Ladle half of the curdled milk into the strainer, then pour in the rest. Let it drain completely, which takes about 5 to 10 minutes.
3. Rinse paneer: Discard the liquid whey collected in the bowl. Bundle the paneer still in the cheesecloth and rinse briefly under cold tap water to remove lemon flavor and cool the cheese for easier handling.
4. Squeeze out excess water: Twist and gently squeeze the cheesecloth bundle to remove excess liquid without forcing paneer through the cloth. Stop once no more liquid comes out; the paneer will remain soft at this stage.
5. Press the paneer: Shape the paneer in the cheesecloth into a disc about 2cm thick. Place it in a strainer or colander over a bowl, then set a small plate on top and weigh it down with two 400g cans or similar weight.
6. Refrigerate and set: Refrigerate the weighted paneer for 4 hours; during this time it will firm up and losing remaining liquid.
7. Storage and usage: Carefully unwrap the paneer—the center may have a dent from draining, which is normal. Use it right away by cutting into cubes for recipes like Palak Paneer, or store the whole block in the fridge for up to 2 weeks or freeze for up to 3 months.

Notes

• Use full-fat milk for best results; low-fat milk will not curdle properly.
• You can substitute lemon juice with white vinegar if preferred.
• Be gentle when squeezing out excess water to keep the paneer intact.
• Pressing and refrigeration time is important to achieve firm paneer.
• Paneer can be stored refrigerated for up to 2 weeks or frozen for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Cheese Making
• Method: Stovetop
• Cuisine: Indian

Keywords: Homemade paneer, Indian cottage cheese, fresh paneer recipe, vegetarian, Indian cheese, homemade cheese