Homemade Paneer: Learn How To Make It Easily At Home

Paneer is a fresh, soft, and protein-rich Indian cheese made by curdling milk with lemon juice or vinegar. It has a mild, creamy texture and is widely used in curries, stir-fries, and grilled dishes. Homemade paneer is fresher, healthier, and free from preservatives.

A Step-By-Step Guide To Transform Milk Into Delicious Paneer

Paneer is a versatile Indian cheese made by curdling milk and straining the solids, resulting in a soft, non-melting texture perfect for cooking. It is rich in protein and calcium, making it a nutritious vegetarian option. Paneer absorbs flavors well, making it ideal for spicy curries, tikkas, and stir-fries. Homemade paneer is fresher and healthier compared to store-bought versions. It can be used in both savory and sweet dishes, such as paneer butter masala or rasgulla. Easy to make, paneer is a staple in Indian kitchens.

Boil the Milk

Boil the Milk: Pour 1 liter of full-fat milk into a heavy-bottomed pan. Heat it over medium flame, stirring occasionally to prevent burning. Once the milk starts boiling, reduce the flame to low.

Add a Coagulant

Add a Coagulant: Mix 2 tbsp lemon juice (or vinegar/yogurt) with 1 cup of water and add it gradually to the milk. Stir gently and continuously until you see the milk curdling (separating into solids and whey). If the milk doesn’t curdle completely, add a little more lemon juice and stir.

Strain the Curdled Milk

Strain the Curdled Milk: Place a muslin cloth or cheesecloth over a strainer and pour the curdled milk into it. Rinse the curds under cold water to remove the lemon/vinegar taste.

Remove Excess Water

Remove Excess Water: Gather the cloth and squeeze out the extra whey gently. Place the cloth with paneer under a heavy object (like a plate with a weight) for 30 minutes to set.

Cut and Use

Cut & Use: Once set, unwrap the paneer, cut it into cubes, and use it in your favorite dishes like paneer tikka, curries, or stir-fries.