Homemade Paneer Recipe

Introduction

Paneer is a fresh, soft Indian cheese that’s simple to make at home with just a few ingredients. Its mild flavor and firm texture make it perfect for curries, grilling, or snacking. This recipe guides you through the traditional process of turning milk into homemade paneer.

Ingredients

• 2 litres whole milk (preferably milk that isn’t fresh, see tips below)
• 1 lemon, juiced
• 1 tsp fine salt

Instructions

1. Step 1: Pour the milk into a saucepan and bring it to a simmer over low heat, stirring occasionally. This should take about 30 minutes.
2. Step 2: When the milk begins to bubble and rise along the sides, add 2 tablespoons of lemon juice and the salt. The milk will start to separate quickly.
3. Step 3: Add an additional 1 tablespoon of lemon juice, or enough to fully separate the milk into curds and whey. Let it simmer for 1 minute, then turn off the heat.
4. Step 4: Line a sieve with a double layer of muslin cloth and place it over a bowl. Pour the curdled milk into the sieve and let it drain for about 10 minutes.
5. Step 5: Gather the edges of the muslin and gently squeeze out any excess liquid from the paneer.
6. Step 6: Transfer the wrapped paneer to a tray, shape it into a 2cm-thick rectangle, and cover it with another tray and some heavy tins to press it.
7. Step 7: Refrigerate for at least 2 to 3 hours to set the paneer firmly.
8. Step 8: Unwrap the paneer. If not using immediately, submerge it in cold water and keep it refrigerated. It will keep fresh in the fridge for up to three days.

Tips & Variations

• For easier curdling, use milk that has reached its use-by date but is not spoiled, as fresher milk requires more lemon juice.
• Add fresh herbs or spices to the milk before curdling for flavored paneer variations.
• If muslin cloth is unavailable, use a clean, thin cotton kitchen towel instead.

Storage

Store paneer submerged in cold water in an airtight container in the refrigerator. Change the water daily to keep it fresh. It will last up to three days. To reheat, gently warm paneer in a pan or microwave; avoid high heat to prevent it from becoming rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular fresh milk to make paneer?

You can use fresh milk, but it usually requires more lemon juice to curdle. Milk that is close to its expiry date with a higher fat content tends to yield better results more easily.

Why is my paneer crumbly instead of firm?

Paneer can become crumbly if too much liquid remains or if it was not pressed firmly enough. Be sure to drain thoroughly and press with weights for at least 2-3 hours to achieve a firmer texture.

Homemade Paneer Recipe

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★★★★★

4.8 from 122 reviews

• Author: Luna
• Total Time: 45 mins
• Yield: Approximately 250–300 grams of paneer 1x
• Diet: Vegetarian

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Description

This homemade paneer recipe uses whole milk and lemon juice to create fresh, soft Indian cheese. The process involves simmering milk, curdling it with lemon juice, draining the curds through muslin cloth, and pressing it into a block. This fresh paneer is versatile for various Indian dishes and offers a creamy, mild flavor and firm texture.

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Ingredients

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Ingredients

• 2 litres whole milk (preferably milk that is not very fresh with high fat content)
• 1 lemon, juiced (approximately 3 tbsp lemon juice)
• 1 tsp fine salt

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Instructions

1. Heat the milk: Pour the milk into a large saucepan and slowly bring it to a gentle simmer over low heat, stirring occasionally to prevent scorching. This process usually takes about 30 minutes and the milk should start to bubble and rise around the edges.
2. Add lemon juice and salt: When the milk begins to simmer, add 2 tablespoons of lemon juice and the salt. The acid from the lemon juice will cause the milk to curdle and separate into curds and whey. If the separation isn’t complete, add an additional 1 tablespoon of lemon juice or as needed until the milk fully splits.
3. Simmer and stop heat: Allow the milk to simmer for 1 more minute once curds form, then turn off the heat. The amount of lemon juice needed may vary depending on the milk’s freshness.
4. Strain the curds: Line a sieve with a double layer of muslin cloth and place it over a bowl. Pour the curdled milk mixture into the muslin-lined sieve. Let it drain for about 10 minutes so the whey separates from the curds.
5. Press the paneer: Gather the edges of the muslin cloth and gently squeeze out excess liquid. Transfer the wrapped curds onto a tray and shape them into a roughly 2 cm thick rectangle. Place another tray on top and weigh down with heavy tins or weights to press out remaining whey.
6. Chill and set: Refrigerate the pressed paneer under weight for at least 2 to 3 hours until firm. Once set, unwrap the paneer. If not using immediately, store it submerged in cold water in the fridge to keep it fresh for up to three days.

Notes

• Use milk that is approaching its use-by date for better curdling, as fresher milk requires more lemon juice.
• Do not use ultra-pasteurized milk as it may not curdle well.
• If you want firmer paneer, increase pressing time or weight during refrigeration.
• Paneer can be stored in the fridge submerged in water for up to 3 days; change the water daily for best freshness.
• Muslin cloth can be replaced with a clean thin cotton dish towel if muslin is unavailable.

• Prep Time: 10 mins
• Cook Time: 35 mins
• Category: Cheese Making
• Method: Stovetop
• Cuisine: Indian

Keywords: paneer, homemade cheese, Indian cheese, vegetarian cheese, lemon juice paneer, fresh paneer recipe