Homemade Paneer (Indian Cottage Cheese)
Homemade Paneer or Indian Cottage cheese is a rich source of protein and a must in the Indian Vegetarian Kitchen.
Paneer is one such ingredient that can be used in all the three courses. i.e. starters, main course, and desserts, and Paneer is one of them. Milk is the main ingredient in making paneer and the best paneer is made from full-fat milk.
Paneer can be eaten raw or sauteed in ghee (Clarified butter) or butter. Sprinkle it with salt and butter and you have an easy energy booster snack or even finger food for your baby or toddler. It was one of my go-to dishes when my son was a baby.
Another easy and kid-friendly dish is Paneer Paratha, which serves as finger food for toddlers or is good in lunch boxes too for kids and grown-ups.
Paneer is a very common replacement for vegetarians for many chicken-based dishes. Simply swap the chicken with paneer and you should be okay.
I love to make Rasgulla the famous Bengali dessert which is best made from cow milk's paneer or Rasmalai.
How is Paneer Made and How long it takes
Making paneer at home is very easy. There are no special tricks you need for this. Believe me, once you make this you will no longer buy the store-bought one. It is way softer and does not have any rubbery texture, unlike the store-bought ones.
All you need is an acidic agent like lemon juice or vinegar in addition to milk, and you are done. Yes, the process of boiling milk, curdling, and then setting it takes time, but then there is no need to babysit it. Boiling milk can be done simultaneously with your other chores, and the rest is just curdling that takes a minute or two, and then setting it into shape if you need firm size pieces. Homemade Paneer is Ready.
Pro Tip - Diluting the acidic ingredient used in making Paneer helps it make soft and firm. If an acidic ingredient is not diluted, the paneer might turn crumbly.
How to Store Homemade Paneer
Refrigerating Paneer
Yes at times I just make this and keep it in my fridge for 4-5 days. I do not keep it in water or anything at all, just use an airtight container. If you live in a hot climate do not go over 2-3 days in the fridge. But I would say Homemade paneer stays fresh longer.
Freezing Paneer
If you want to keep paneer for a long time or make it in bulk, it is best to cut it into the desired shape. Arrange it in a tray and freeze it. When frozen save it in a zip lock or a container. When required remove, and defrost in hot water for at least 60 minutes. That's it, you have fresh Homemade Paneer whenever you need it.
Paneer Recipes on my blog
- Butter Paneer Masala
- Paneer BabyCorn (No Onion no Garlic - Medium Gravy)
- Kale, Broccoli, and paneer Sandwich
- Mung Sprouts & Methi Chila (PanCake), with Cabbage & Paneer Stuffing
- Broccoli and Paneer Paratha
Home made Paneer (Indian Cottage Cheese)
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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.)
- ½ Cup Water
Instructions
- On slow to medium heat boil the milk in a clean and sterile pot.
- Switch off once the milk is boiled.1 Ltr. Milk
- Let the milk stand for 1-2 mins.
- Meanwhile squeeze the juice of lemon in a small bowl and add water.Juice of 1 Lemon/ 2 tablespoon vinegar, ½ Cup 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.
Video
Notes
Updated on 13-Jan-2024 with content and more pics. Updated earlier on 24-Feb-2019, with new pics and Content.
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After step 2 once we switch off gas we don't cook the milk again after adding lemon / vinegar, correct
Yes Apeksha, We do not cook the milk again. Thank you, Renu
Cool, thanks... Will surely try
As here in Oman I don't get good paneer
Sure do let how it comes up. Thank you, Renu
Paneer is one of the best protein source for vegetarians. This is a very informative post for beginners.
Thank You so much
I make the paneer in similar manner and it comes out nice and soft ., though I never stock it in the freezer , it’s fresh always ! This basic recipe is a boon for the new bees , very useful and perfect recipe !
Thank You
my kids are big fan of paneer, and you have quite a few dishes with paneer lined up there. Although I generally use store bought paneer, I must try your version to make it at home sometime 🙂
Thank You
Perfectly cut squares!!Its been long since i made paneer at home, such an easy recipe to make, very well explained dear!
Thank You
Love the perfectly made home made paneer. I rarely make paneer at home these days but your post reminded me the amazing flavor of homemade paneer.
Thank You
Homemade paneer is the best. You can add in your own flavors as well. But unfortunately I have been picking mine from the supermarket for sometime now.
Thank You
Anything home made is always nice and fresh. Good one
Thank You
Nothings better than a good homemade paneer. I like your detailed stepwise pics for the recipe. The paneer looks soft ,fresh and melt in mouth
Thank You
Homemade paneer is definitely the best as ready made one can be hard, might have preservatives and sometimes it tastes really sour. Does it make a difference if we do not heat the milk after adding lemon juice as I always do. Just wondering.
Thank You, definitely home made is the best. Actually there is no need to boil after adding lemon and at times chances are that the paneer might have a sour taste or turn hard(sometimes)
I have never seen this method. My paneer isn’t usually soft. I look forward to trying this.
Your recipe says equal amount of water to lemon/vinegar. 1/2 cup water doesn’t equal to 2 tablespoons. Please advise. Thank you.
Hi, Directly adding vinegar to the paneer makes it crumbly and not soft. If you have noticed, you will not have fine edges in paneer when you do so and hence we dilute it with water while adding. You can add half cup water here. The basic idea is to dilute it. A little more is fine, as it would be anyways removed. Thank You for bringing this to my notice, I have updated the recipe.
Love homemade paneer renu! Easy way to make it and as you rightly said it stays fresh longer. Love how you have got the perfect shape. Very useful post for those looking to make fresh paneer at home.
My paneer always crumbles. Thanks to your tip about diluting the acidic medium, I got a nice block of paneer which I am thrilled about.
That is good to know