How To Make Paneer (Fresh Indian Cheese)

You can prepare perfect homemade paneer, a fresh Indian cheese, with just whole milk and vinegar.

One of the greatest things about paneer is its versatility. It effortlessly absorbs the flavours and aromas of spices, making it a staple in Punjabi and North Indian cuisine.

At the same time, it can be used delicately to create some of the finest Indian sweets, particularly in Bengali cuisine.

Paneer is one of the simplest cheeses to make at home. It requires no rennet or ageing process and can be prepared in under an hour.

This unsalted white cheese is fresh and has a dense, crumbly texture that pairs beautifully with bold flavours.

A popular ingredient in South Asian cookery, paneer adds authenticity to many classic dishes.

Whether cubed, sliced, grated, or crumbled, it retains its shape when heated and absorbs the flavours of the ingredients it is cooked with.

It should be noted that homemade paneer will not be as dense as shop bought but will still hold its shape.

Ingredients

You only need two ingredients:

milk and a curdling agent. Generally lemon juice or white vinegar is used.

While paneer is traditionally made plain, you can experiment by adding herbs or spices to the curd mixture before setting. However, be careful not to add too many ingredients, as this can cause the cheese to fall apart.

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Don’t discard the leftover whey. You can use it to knead dough for soft Gujarati rotlis or bread, mix it into pancake batter, add it to smoothies, or use it to make lassi (a traditional yoghurt-based drink).

How to use paneer in recipes

Use your fresh homemade paneer to make rich curries such as paneer butter masala, shahi paneer or saag paneer.

Crumbled paneer that has not been set can be used immediately to make malai kofta, paneer kheer, paneer bhurji, paneer paratha or paneer palak kofta curry.

Use crumbled paneer in sweet dishes such as kala jamun or ras malai.

Storage

Store paneer in an airtight container and keep refrigerated for up to 1 week.

You can also freeze paneer that has been cut into cubes for up to 1 month. Allow to thaw prior to using in recipes. Note that the texture may change.

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📖 Recipe

Homemade Paneer

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You can prepare perfect homemade paneer, a fresh Indian cheese, with just whole milk and vinegar.

Course Gluten-free

Cuisine Indian

Cook Time 10 minutes mins

Set time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Servings 300 grams

Author Hayley Dhanecha

Cook ModePrevent your screen from going dark

Equipment

• pan
• Cheese cloth
• Sieve or colander

Ingredients

• 3 litre whole milk
• 5 tablespoon lemon juice or vinegar

Instructions

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• Bring the milk to a boil in a heavy-based pan.
• Once the milk starts to boil and rise, turn off the heat and add the lemon juice or vinegar.
• Turn the heat on again, and stir gently to encourage curdling.
• If it doesn’t curdle, add a little more lemon juice or vinegar.
• This process should take a few minutes. Once the curds separate and the whey turns a pale green, remove the pan from the heat and let it sit for 5 minutes.
• Line a large sieve with muslin or cheesecloth over a big bowl or pan.
• Strain the paneer through the sieve and rinse it with cold water. Reserve the whey for later use.
• If you want to add any seasoning, now is the time! Try experimenting with spices and herbs like paprika, cumin seeds, chilli, coriander or thyme.
• If you add spices or herbs, mix well.
• Wrap the cheesecloth around the paneer and wring it gently.
• Hang it from a tap for about 30 minutes to ensure the whey drains completely. Excess moisture will prevent the paneer from setting properly.
• Transfer the paneer to a clean surface or wooden board and press it down with a heavy weight for at least an hour. For firmer paneer, leave it for 2-3 hours. This helps it hold its shape when cooked.
• Once set, remove the weight and cut the paneer into cubes or crumble it.
• Store any unused paneer in the fridge or freezer.

Video

Nutrition

Serving: 100grams | Calories: 321kcal | Carbohydrates: 3.57g | Protein: 25g | Fat: 25g | Saturated Fat: 17.9g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Cholesterol: 89mg | Sodium: 18mg | Potassium: 71mg | Fiber: 0.001g | Sugar: 3.57g | Vitamin A: 17IU | Vitamin C: 0.1mg | Calcium: 407mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in June 2013.