how to make paneer or cottage cheese | homemade paneer recipe


how to make paneer: homemade paneer, how to make homemade paneer

this post is on making paneer on the stove top. i already have posted the method for making paneer in the microwave which has pics from yonder days. this one can be helpful if you use microwave oven for your cooking.

i have been making paneer since ages now. i hardly buy paneer from outside. at home everybody likes paneer and so i prefer to make paneer at home.

i would be very happy if i got good paneer here. but i get horrible paneer here, so no option but to make it at home. but sometimes one does get fantastic paneer outside. in gurgaon, i remember a shop which would sell really soft and porous paneer. they also had some types of special paneer like masala paneer, herbed paneer. all of them were delicious.

in a way it is a blessing in disguise as homemade paneer is more hygienic and suit the pocket as well. only on very rare occasion i buy paneer from outside. otherwise i make it a point to make paneer at home.

homemade paneer cubes

for all those who do not know…. paneer is called as cottage cheese. it is an indian cheese where the milk is coagulated by adding a food acid. it is not a fermented or cured product like other cheeses. the coagulated milk shreds are collected in a muslin and allowed to be hung or pressed with a heavy weight. after cooling you get a block of cottage cheese which can be used for making a variety of dishes.

how to make paneer

from wikipedia:

paneer is a fresh cheese common in south asian cuisine. it is of Indian origin often referred in the vedas dating back to 6000 BCE. in eastern parts of india, it is generally called chhena. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.

unlike many cheeses in the world, the making of paneer does not involve rennet as the coagulation agent thus making it completely lacto vegetarian and providing one of the sources of proteins for vegetarians in india. it is generally unsalted.

this method of making paneer that i am going to write about is how i learnt it in my home science cooking classes. this one is quick and within 30 minutes you have a good block of paneer ready. i have been making paneer ever since like this.

i don’t hang the paneer at all. after draining the whey just keep a weight on the paneer and it all sets after some 30-40 minutes. there you go, your homemade paneer is ready.

how to make paneer

some tips on making good paneer and keeping them soft:

  1. first and foremost use good quality milk. again full cream milk yields excellent results just like it does for making homemade curd.
  2. three ingredients that coagulate the milk. you can use any one of them: lemon juice, curd or vinegar
  3. each of these will contribute their taste a little to the paneer you make. remember this. if you don’t like lemony or vinegar taste than add curd instead.
  4. if there is lots of cream floating over the milk, then there is no need to remove it. the natural cream present in the milk, makes the paneer soft.
  5. once you add the lemon juice or vinegar than the milk will start to curdle. the milk has to completely curdle. you should be able to see the whitish or greenish whey.
  6. once the milk coagulates/curdles completely than don’t boil it more. remove immediately and strain the milk.
  7. the overcooking  will yield a hard paneer once set.
  8. a way to keep the paneer soft in the fridge is to soak the paneer block  in water in a bowl and keep in the fridge. this way the paneer does not become hard.
  9. alternately you can also soak the paneer in warm water after you have removed it from the fridge.

lets begin stepwise method of making paneer or cottage cheese:

1: heat the milk and bring to a boil. stir occasionally so that the skin does not form on the surface. i tried hard to get the steam in the pics but just could not manage it. guess it poor lighting in my kitchen….

heat milk for homemade paneer

2: when the milk becomes to rise…  see the above pic. the milk was rising when i took the pic… once the milk rises, add the lemon juice or vinegar or curd.

adding lemon to milk for making paneer

3: the milk should begin to curdle. if the milk has not yet begun to curdle than add one more teaspoon. the milk should completely curdle. stir the milk when its curdling so that the curdled milk does not stick to the base of the pan.

milk for homemade paneer

4: immediately in a muslin, cheesecloth or cotton kitchen napkin drain the curdled milk. keep a bowl or pan beneath the cheese cloth. the collected whey can be added to chapatis or rice or veggies. you can also cool it and water your home or garden plants.

drain curdled milk for homemade paneer

5: bring the muslin or napkin together. whilst doing so you will also squeeze the curdled milk. take a plate and keep the muslin with the curdled milk on it. place a heavy weight on top of it. i have used my stone mortar.

homemade paneer preparation

6: after 30-40 minutes the paneer will be ready. open the cheesecloth or muslin. you will see a beautiful block of cottage cheese all set. i used 1 litre of milk and hence i don’t have a huge big block of paneer.

homemade paneer or cottage cheese

7: chop paneer into any shapes or sizes you want.

chop homemade paneer

8: you have gorgeous homemade paneer ready cubes in different shapes and sizes to go with any of the indian curries or dishes like paneer butter masala, matar paneer, malai koftakadai paneer, palak paneer,  chilli paneer, paneer paratha, paneer manchurian and paneer tikka recipe.

homemade paneer ready

More How to Recipes:
1. How to make Butter
2. How to make Chenna
3. How to make Curd or Dahi
4. How to make Coconut Milk
5. How to make Almond Milk
6. How to make Cashew Yogurt

how to make paneer method given below:

4.7 from 30 reviews
how to make paneer
 
PREP TIME
COOK TIME
TOTAL TIME
 
how to make paneer at home and some tips
AUTHOR:
RECIPE TYPE: cooking tips
CUISINE: world
SERVES: 1 small block of paneer - approx 200 to 250 gms
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
paneer ingredients
  • 1 litre milk
  • 2 tsp lemon juice or vinegar or curd/yogurt
materials required:
  • cheese cloth or muslin or a thin cotton napkin
  • some bowls and a heavy weight
INSTRUCTIONS
  1. boil milk.
  2. when the milk starts boiling, add the lemon juice or vinegar.
  3. as soon the milk completely curdles, remove from fire.
  4. strain the milk in the cheesecloth.
  5. drain the whey.
  6. collect the cheesecloth together with the coagulated milk shreds tightly.
  7. place it on a plate and keep a heavy weight on top of the cheesecloth.
  8. check after 30-40 minutes.
  9. the paneer would be set.
  10. once warm or cooled cut paneer into cubes or any shape.
  11. you can also refrigerate the paneer. keep it in an air tight container or immerse the paneer block in a bowl of water and keep in the fridge.
  12. paneer stays fresh for 3-4 days.




{ 167 Responses }

  1. Rachna says

    I made paneer from cows milk. Its has come out really very good. And I used it for paneer tikka. I was lil worried as to whether it will hold the scewer or not but it was firm enough to hold.
    Thanks for sharing.

  2. says

    I just made this paneer and it turned out excellent as do all of your dishes. I did add a bit of extra lemon juice to get all of the milk to curdle. I left mine to sit about 2 or 3 hours to help it fully drain.

    My husband is from India and I am American, and your blog is my go-to place when I am trying to learn a recipe he loves. My mother-in-law and sister-in-law are always so shocked that I can make things like khandvi or paneer, but I really owe all my success to your blog!

    • says

      thank you very much liz. i can imagine your mom in law and sis in law wondering how you manage and whats the secret. keep them guessing 😉

  3. wizoffoz@gmail.com says

    Thanks a ton. Tried it – came out pretty good.
    As the milk was boiling, I squeezed 1 big lime, but didn’t notice any curdling, so panicked and added half teaspoon of vinegar too. This worked!
    God bless.

  4. Neelesh says

    I tried it.
    The milk did not cuddle at all. I followed exactly those steps.
    Bring milk to boil add lemone juice and wait add more if necessary.
    It did not cuddle, only a fraction cuddled!
    Is the milk adultrated?
    That is very disturbing.

    • says

      ideally the milk should curdle. did you try adding more lemon juice. sometimes depending on the quality of milk, you need to add more lemon juice.

  5. Vidya says

    Hi Dassana,

    I got married recently & have moved to UK. I enjoy enjoy experimenting with your recipes and infact my mom & I skype and try some of your dishes together :)

    Here I tried making paneer with whole fat milk, it comes out well till the last stage and is firm enough to be cut into cubes. However, when once I add it in any gravy (even at room tempertaure) it completely dissolves. Plz help!

    • says

      thanks vidya for sharing your positive feedback. glad to know this. generally it happens because of the quality of milk. possibly there was lot of moisture in the paneer.

  6. teena says

    Hi,

    where do we get this muslin cloth and after using making this paneer can we wash this cloth as we wash other normal cloth using the same detergentcoz we r putting edible paneer in it so is it safe??if not, then how do we clean tht cloth tobe used later.

    Thanks
    Teena

  7. Saya says

    I never thought that it was this easy to make your own paneer cheese! Thank you so much Dassana, for the recipe and the step-by-step methods. I will be making this asap, I can’t wait to try your delish paneer recipes. :)

  8. amuda says

    Hi! just wanted to know whether it is possible to store the whey in the fridge to use it later??

  9. sadia says

    i love ur website…receipes looks gr8…i am trying ur matar paneer receipe today…i live in Seoul…invited my veg friends…Thankz

  10. Sari says

    Found it, thanks!!! I can’t get paneer here, so I’ll try to makee it by myself for the recipes from your site :) .

  11. Laveena says

    Hi Dassana,
    I made paneer yesterday with 2 letters of powdered milk,and I got 250 grams of pale yellow creamy paneer.today I made paneer with 500 ml of fresh milk, and I got 50 grams of white creamy paneer..I used 1 tab spoon of vinegar for 1L of milk..thank you for the recipe..perfect method ..I clicked the picture of both paneer but I can’t upload here.

  12. Denise says

    OH! ..and the whey, I have been using it in broths and smoothies. What an amazing pure protein. LOVE IT!

  13. Denise says

    I was so pleased with this. It was the first time I made paneer. I used raw milk (I always drink it too even though govt has demonized it) and apple cider vinegar. I made it for vegetable biryani and it came out perfect. I did pick up on the vinegar in the taste but not after it was in my dish. I think I may try the lemon next time. It was quite easy to make and was perfect in my dish. Thank you :)

  14. Kuku says

    Thank you so much for such wonderful recipe, followed your recipe step by step you made it look so easy to make. It turned out great ended up using it in matar paneer. Recipe is totally a keeper. Stay blessed ♥

  15. Pradha says

    Thanks a lot for the recipe/process. Of course it took repeated additions of lemon juice (total 1 medium size lemon for 1.5 lt) for it to work. But the result was fresh, soft homemade paneer plus bonus whey! Now I’ll always make it at home.

    One query tho, the paneer had a distinct tho mild flavour of lemon, is that to be expected? Any way to avoid it?

    • says

      welcome pradha. after you add the paneer in the muslin, the squeeze the whey carefully and rinse the muslin under a tap of running water. this will remove the mild lemon flavor. homemade paneer is always best.

  16. Ed Ballser says

    I used food grade 50% phosphoric acid to set my cheese. It has almost no flavor. For 500 ml of milk, I added 2.5ml acid. I have also tried 88% lactic acid and it works too. Still much more neutral than vinegar or lemon juice. Both those types of acids are sold at homebrew stores.

  17. Uma says

    Hi Dassana,
    I always love your recipes…but this time i failed to get the paneer can you figure out what might have gone wrong? i used full fat milk, boiled completely and added more than 2 tsp of lemon juice. nearly 4 tsp It started to curdle, but could not get the whey as seen in your pictures. I kept stirring on low flame for quite a long time. however it didn’t separate completely.There is no whey…its still more of the milk,can i do something with that?

    • says

      hi uma, the amount of the acidic ingredient to be added depends on the quality of milk. sometimes i just need to add 2 tsp of lime or vinegar and the milk curdles. and at times i need to add 4 to 6 tsp. so usually i keep an extra quantity of the lime/lemon juice or vinegar close, so i can just add them quickly. with the remaining milk, try curdling again.

  18. Dinesh says

    Hi, i just wanted to ask that are you sure that Indian Panner and Cottage cheese both the same … Cause if you search cottage cheese it looks different.
    I was more interested in cottage cheese because all my fitness magazines says to have cottage cheese for protien and i am feed up searching cottage cheese even google made me confuse there are complicated answers on this … Can you confirm it please.

    • says

      dinesh, right from the time i had my cooking lessons, we were informed that cottage cheese is the english name for paneer. so i always mention cottage cheese for paneer. i have also checked google and the cottage cheese which i found in the west is very different from what we make.

    • says

      welcome nuti. there is a way but it takes lot of time. i have not tried it. to make it, there are some ingredients which are not easily available in india.

  19. pv says

    This didn’t work for me. i used full cream milk, and added more than 2 tsp of lemon juice. It started to curdle, but i didn’t get the fine separation as seen in the above images. I kept stirring on low flame for quite a long time. however it didn’t separate completely. Any tip would help

    • says

      in this case, you can increase amount of lemon juice. with me too, sometimes i just need to add 2 tsp and sometimes 3 to 4 tsp. it actually depends on the quality of milk.

      • pv says

        thanks Dassana, By the way can you post a undhiyoo recipe? I am from chennai not sure how easily i can get surti beans, but if you could suggest something which can match it i would really appreciate it

        • says

          i have been thinking of adding undhiyu. but not able to get the purple yam here. so i have postponed it for now. surti beans are traditionally added. i remember one of the best undhiyu i have had a gujarati function. you can add fresh lima beans, fava beans or edmame (fresh soy beans) or fresh pigeon peas (fresh tuvar). not sure of you will get these in chennai. but i think you should be able to get fresh pigeon peas as they are in season.

  20. Pati says

    Thank you for all the recipies ! It’s an amazing job that you are doing !
    I have a question. Can I add little bit of curd and let’s say one teaspoon of lemon. I love when paneer is soft and that’s what I’m trying to do, to make it soft.

  21. Kara says

    This didn’t work for me. The milk wouldn’t curdle. Do you have any suggestions? After the milk rises and you pour in the lemon juice do you continue to heat the milk or remove from the heat? Any help is appreciated. Thanks.

    • says

      okay. i think some more of the lemon juice should have been added. the curdling depends on the quality of milk. after the milk rises, i lower the flame and then add the lemon juice. i don’t remove from heat. if the milk does not curdle, then i add more of the lemon juice and give a quick stir. i always keep the lemon juice or vinegar handy with me while curdling the milk. hope this helps.

      • Bonnie Deach says

        Just a tip – for those having trouble getting their milk to curdle, it could be the milk. The milk can be pasteurized, but avoid ultra-pasteurized, as the ultra-pasteurization process keeps the milk from curdling properly. Here in the US, the milk cartons are labeled, and I always make sure.
        Also, I often use lime juice my acid. I think it leaves a wonderful flavor, depending on what I am using my paneer for.

        I just found your blog today, and I am hooked! Thanks so much!!

        • says

          welcome bonnie. thanks for sharing the tips. i am sure its going to help other readers. in india we get both raw milk and pasteurized milk. so the curdling happens easily.

  22. HB says

    I would love to hear more about your uses for the leftover whey! Great recipes and instructions. Thank you.

  23. Lauren says

    Just tried this and it worked out great. Much better than paneer from supermarket in my opinion. Thanks for the recipe and clear instructions. Pictures were really helpful.

  24. Gokila says

    Hi, thanks for the paneer recipe. Can I know the type of milk that you have used. Must it be fresh cow milk or can u use the milk from the supermarket?

  25. Srini says

    Hello, just chanced upon your site and I am waiting to try out your recipes. I have a question for this recipe. Does one increase the amount of vinegar/lemon juice/curd if one increases the quantity of milk to. You have given 2 tsp of lemon juice for a liter of milk so if one increases the milk to 2 liters, does the lemon juice have to be increased to 4 tsps. Pls let me know. Thank you and god bless

  26. Andy T says

    Just made my first truly home made palak paneer curry and it tasted great. Thank you for sharing such great yet surprisingly simple knowledge which produces paneer so much nicer than supermarket bought! My only slight issue was yield, I ended up with about 150g from 1L of full fat fresh cows milk which still had a milky looking liquid remaining. From reading the instructions and the Q&A below, perhaps I was taking the milk off heat too soon? How long from putting the lemon juice into boiling milk would you say is maximum for getting a ‘full curdle’ without overcooking?

    • says

      thanks a lot andy for your feedback. generally from 1 litre of milk, you can get about 200 to 250 gms of paneer. this depends on the quality of the milk. as you mention there was a milky looking liquid. which means that the milk has not curdled completely. the milk has to come to a complete boil. then you add the lemon juice. stir well and if the milk still does not curdle completely, then add some more lemon juice. generally the milk begins to curdle as soon as the lemon juice or vinegar is stirred in it.

  27. Malena says

    Hi!! I’m from Argentina.
    I made paneer few hours ago and it is delicious! But I had a problem, when milk started to boil I added 2 tsp of fresh lemon juice… nothing happened! I added 2 more… nothing! So, I added 2 tsp of vinegar and milk began to curdle automatically…
    The result was great, but I don’t know why my lemon juice didn’t work.
    Thanks for the recipe!

    • says

      depending on the quality of milk, the amount of lemon juice may increase. but i think 2 to 3 tsp is fine. 4 tsp of lemon juice is a bit too much while making paneer.

  28. Trupti says

    Hi Dassana,
    I stumbled upon you website just yesterday and fell in love wid it :)
    Liked your passion for cooking and the way you present the recipes.

    Coming to making paneer, I hv tried it n number of times, but somehow it becomes crumbly. Till date, I hav not been able to cut d cubes. Also when I add homemade paneer to currues it just breaks n mixes off :( I can make only paneer bhurji out of homemade paneer.
    Can u guess the reason for this?
    Thanks in Advance.

    • says

      thanks trupti. generally when the milk comes to a boil, add the lemon juice/curd at once and the stir. the milk coagulates in few seconds. as soon as the milk coagulates switch off the fire. if you cook the coagulated milk even for some seconds or a minute, then the paneer crumbles, when its set.

  29. Diksha says

    Hey Dassana,
    Thanks for the easy instructions. I was wondering since both lemon juice and curd can be used, is there any difference with the texture of paneer that comes. I was confused with which one to use. Does lemon juice give a different texture as compared to curd?

    • says

      with curd you get a bit softer texture in the paneer. plus with curd you won’t get the after taste if you add vinegar or lemon juice. depending on what you have, you can use any.

    • says

      generally paneer is not stored in the whey. not sure of the reason though. some people keep the set paneer in water in the refrigerator. this is so, so that the paneer stays moist.

  30. sidra says

    Salam Dassana!
    Sidra from Pakistan…I was looking for new and into the budget recepies…and I am happy that I clicked the very right place…I am really inspired by the way you guide the people…this honest try of yours reveals your enthusiasm to cooking…
    God bless you for giving us the very best directions for cooking…I will be a regular visiter Inshallah….

  31. Meera says

    Hi Dassana, I follow ur recipes regularly n results are always amazing… But in this one, my paneer always turns crumbly n it won’t set.I know I’m doing something wrong here but can’t figure out. Can u plzzz help me.

    • says

      hi meera, the paneer becomes crumbly if after adding the vinegar or lime juice you still simmer the milk. firstly the milk has to come to a boil. when it starts boiling, then you add the vinegar and lime juice. the entire milk should curdle once. if half of the milk is curdled and half of its not curdled, then too the paneer will become crumbly. once the milk curdles, don’t even cook for a second. switch off the flame and immediately strain the mixture.

  32. Dr.Saranya Vikram says

    Hi dear dassana im so happy and surprised on seeing my panneer block. I cudnt believe my eyes. No one can explain clearly like u. Thank u sooooo much. I became a big fan of u .

  33. Nithya says

    Great recipe! Now can i cut them up in pieces and freeze them for later? The ones I buy in stores in the US can be frozen.

    Thanks!

  34. Alice B says

    Oh my. I made this tonight and cannot believe how easy it was to make delicious, soft paneer! Better than a lot of paneer I have eaten, in India and Australia. Thank you so much.

  35. giridhar says

    Hi, I have been hesitating to prepare paneer as many of my friends could not get a firm paneer. Yesterday finally followed your recipe and it came out wonderfully. Its soft, firm and tasty. Thanks for sharing the recipe.

  36. priya says

    Hi dassana
    Lovely!!! Thanks for sharing
    Also I need to say that you have got a fantastic Blog
    I need to try them all one by one soon
    Also, can you please tell us how to make tofu at home
    I’m just longing for this recipe. Plz do share on how to make tofu as soon as possible

    • says

      thanks priya. making tofu is a bit complicated as you need some special stuff for it which is not available in india. you can search on google as there are a lot of recipes showing how tofu is made.

  37. Shobi says

    Hi

    I tried using the spoilt milk , but ended up in vain ….But they do say that we can make panneer using the spoilt milk ….I dont know wat went wrong ….
    Actually while the milk was on the stove , it started curdling .but after adding the lime juice
    things all went away just like that and it looked like a watery curd …

    • says

      if the milk is badly spoilt than paneer cannot be made. if its just lightly spoilt then paneer can be made. in this case no need to add any lemon juice as the curdling happens on it own.

  38. Ashu says

    Hi Dassana. I followed the directions and ended up with awesome quality paneer, much much better than the store brought, frozen version. Thank you for all the wonderful recipies on this site, including this simple paneer. Keep it up! 😀

  39. Layla says

    Well, I went and bought the milk fresh just for this recipe. It had been open for 1 minute before I started using it! The milk I used the first time was about 3 days old! But I’ll try again and see what happens. The creamy cheese was very nice, I would just like to know *why* it happened. Thanks very much

    • says

      then i guess its the quality of milk. i remember getting paneer from outside once the cheese was exactly the way you have described.

  40. Layla says

    Hi, I tried this recipe and it made perfect paneer, it was delicious! But the second time, I ended up with a sort of cream cheese, very soft and sticky. The milk was fresh and I did everything the same. Do you know why this would happen? Thanks

    • says

      i think its got to do with the quality of milk. sticky would mean that the milk was just about to become sour or get spoilt. with fresh milk this is never the issue.

  41. Zaynab says

    Can I use Limbu Ka Phool
    (Cytric Acid ) to curdle the milk?
    And how would I store paneer or
    Khoya in the freezer ? Thank U

    • says

      you can use citric acid to curdle the milk. i usually keep the home made paneer in an air tight box and keep on the rack below the freezer if using in a couple of days. you can also keep in the freezer. if using the next day, then i just refrigerate it. keep the khoya in an air tight container or the khoya packet in the freezer.

  42. Michelle says

    Hi, sorry I used to wrong email. I was wondering where I can buy the type of cheese cloth you used in this recipe. Thanks!

    • dassana says

      michelle, this cheese cloth was given to me by a friend. so i don’t know from where she got it.

  43. says

    Hi Dassana,Thank you for sharing such an important aspect of vegetarian cooking – step by step process of making home made paneer. The pictures and write up are very informative!

  44. Troubled Paneer maker says

    I normally make paneer perfectly, however the last time I made it, it was very sticky.

    As soon as I put the vinegar in, the milk seperated but with a sticky consistency. I put a weight on it, and when I cooked it (wanted to make sukha paneer), it all melted and turned into mash! This is rather shocking as my paneer is always perfect. I used malt vinegar (for the first time), could this be the negative factor in ruining my paneer?

    Thanks!

    • says

      actually the milk should not look sticky. if the milk looks sticky, then the milk is not fresh and possibly just on the verge of getting spoiled. always use fresh milk to make paneer. i don’t rule out malt vinegar doing anything wrong, but i would suggest to add regular vinegar or lime juice. yogurt also works well.

  45. bushra says

    i made cottage cheese for the first time 2day. could not believe my eyes when i lifted the weight and cut it into pieces. it was a pure joy to try this recipe. i will definitely try masala n herb paneer sometime.

  46. Peta says

    I have never made paneer before, but I’ve slowly been growing in confidence in the kitchen and as a newly converted vegetarian and avid paneer lover I thought I should give it a go. It was wonderful! I will never ever buy paneer again, it was so much better than any store bought paneer I have ever tried. I had run out of milk so I halved the quantity (I was still short) and added a quarter cup of cream to make up for the missing milk. I think it made the paneer extra tasty :) I think since I have come across your blog I have looked at every single recipe on here. Your recipes are so easy to understand and your photos are wonderful. It’s such an inspiration to make delicious things I have never tried making before. I will be testing many more of your recipes. Thank you for all of your delicious work :) and for giving me the courage to make paneer – home-made yoghurt is next on the list :)

    • says

      thanks peta for your encouraging comments. made my day for sure. do try the other recipes as well. they all are delicious.

      homemade paneer is always better than store brought. the addition of cream to the milk makes the paneer soft and succulent. when i used to make paneer, sometimes i would add some cream to it and what a difference it would make to the paneer. we call this as malai paneer where malai is the hindi word for cream.

      even a good quality whole milk can yield excellent paneer. the same applies for yogurt too. there is a variation of paneer called masala paneer where you add herbs and some spices to it and mix it with the coagulated cheese before you tie it up in the muslin. here we generally add finely julienned ginger, chopped green chilies or red chili powder and coriander/cilantro leaves. you can add your choice of herbs or seasonings to the paneer. you can try this variation too.

      • Peta says

        I will try that variation! Thank you so much. The masala paneer sounds too good to be true :) I’m so happy I found your blog. Thanks for the speedy reply and the recipe variations, I can’t wait to try it.

  47. says

    Hi,
    stumbled upon ur blog thru google while searching for tadka dal…and then i started going thru all ur recipes. Amazign work.. I love your space, beautiful step by step pictorial and lovely presentation….I love this paneer making method. I love the fact that it shud not be boiled after it curdles, as i think that is where i make my mistake…Visit my space sometime when time permits.:)

    Love,
    shabs,

    • says

      thanks shabs. actually just when the boiling pick up, that time the lemon juice or yogurt should be added. if we boil further, the paneer does not retain its softness and becomes dense & hard.

      sure, i will visit your space too.

  48. hemlata says

    Hi dassana ,even thou i knew how to make paneer ,i was not comfortertable to make it .now after i read your recipe,i went strate in the kitchen and started showing my kids how to make it.you don’t only teach us ,but you bring the confident in to the people , that means you don’t only reach in to the reader’s computers but you knew how and how deep to reach in to their mind also .these words of mine should explain you how well and how perfectly your recipes are written and explained.keep up good job.

  49. vandy says

    thanks a lot to u dassana….u have made cooking very easy for people like me..becoz of u i have started cooking once again…thanks for ur good recipes….bye

  50. Srijana says

    Thank you so much for posting homemade paneer, now i can make it easily at home and whenever i need. thanks once again.

  51. jayashree says

    Your post on paneer was very well explained & came as a saviour as I was having trouble keeping it from crumbling…
    I tried your method & suceeded in keeping it in one piece…thanks a ton for the post..

  52. says

    I too make paneer just like you but rinse the milk solids under water before putting a weight on it. I noticed that you didn’t do that. I am wondering if paneer sets better if you don’t wash the milk solids?
    BTW- Great pictures and lovely blog.

    Mina
    http://www.givemesomespice.com

    • says

      thanks mina. btw your comment had gone into the spam list. when i was just about to delete the spam comments, i saw your comment which was the first comment.

      i don’t rinse the coagulated milk in water as i think the heat helps the paneer to set better as it cools down. i have seen many bloggers doing this, but personally i have never done this. nor it was told to us during our home science cooking classes.

  53. Meeta says

    Hi Dassana, can we also curdle paneer in aluminium utensil or we should prefer steel one? Yesterday, i did the work on home made paneer . I used 1.25 ltrs of milk approx and it yeilded 200 to 225 gms of paneer. Though it was soft but the whey didn’t turn bluish or change colour. It was looking like a thin lassi. This means i took it off early from the stove top and milk could have curdled a bit more. I had to squeeze 2-3 tbsps of lemon and 1 tbsp of curd & a pinch of salt.

    love, meeta.

    • says

      dear meeta, milk can be curdled in any utensil. i hv heard aluminium is not good for the health. so keeping the health prospect aluminium pots and pans can be avoided.

      from what you describe, it looks like the milk did not curdle completely. a transparent whitish or greenish liquid should be clearly visible. if the milk still looks white & opaque and a part has curdled … this means that the curdling is not complete. depending on the quality of milk, sometimes a few tsps or tbsp of lemon juice needs to be added to get a complete curdling of the milk.

    • says

      dear bridget, i don’t think paneer can be made with non dairy milk. in fact i am also looking for alternatives to paneer. the only non diary substitute that i know is tofu. but tofu texture wise and taste wise is way different from paneer.

  54. Madhu Seth Vijayan says

    Hi Dassana – your blog/recipes are very easy to follow and methodical. Is there any way of making low-fat paneer from tetra-packs (as that is all I get). Please try as my family loves paneer but we need to watch our fat consumption.

    • says

      dear madhu, i have made paneer before with low fat tetra milk. the yield of the paneer in volume is less. also i did not like the texture the paneer had. taste wise it was alright. but a bit dense and not very soft. still you can try making them from low fat tetra milk.

      i have also made paneer from fresh cow’s and buffalo’s milk. and the cows & buffaloes were not tortured like the way they do it now. the paneer from these milk were soft, light and melt in the mouth…..

  55. Archana says

    Hi Dassana! I had a few questions on this kitchen tip. How much paneer is made from 1L of milk? Which milk works the best to make paneer – the tetra-pack one or the plastic bag one? I live in Bangalore and don’t have the option of getting fresh cow milk.

    • says

      even i don’t get fresh cow’s milk. for this post, i have used the packet milk not the tetra pack ones. but i have made paneer both with tetra packed milk and the packet milks. both give nice results. 1 litre of milk will give you approx 200-250 gms of paneer. this is enough for one paneer dish which will serve 3-4 people. in fact i made paneer parathas twice with the whole of this paneer.

  56. says

    Love this post! Your blog is unlike any other blog-unique! I have learnt so many things in such a short time on the art of perfecting home-made food. Keep up the great work!

      • Anj says

        Hi there.. I have been making paneer since forever but somehow off late it has been coming out hard, I have no clue why, trying to figure, I used the same method always.. boil, add vinegar, strain, keep weight over it. Can it be possible that I am washing it off late and never used to wash it till sometime back or if the weight is too heavy.. I am sure it is not the milk cos i have been using the same milk

        • says

          may be the weight is too heavy or it is being kept for a long time. just keep it for some 20 minutes… maximum 30 minutes. keeping for a longer time drains out the water and moisture making the paneer dense and hard. i don’t think this has got to do anything with rinsing the paneer.