Sunday, 21 December 2014

Homemade Paneer ! (Indian Cottage Cheese)

Making paneer at home is very easy and afterall nothing is better than a fresh homemade stuff without any chemicals or preservatives.

To coagulate milk you can use either lemon juice, curd/yogurt , or vinegar.


3 Litres whole milk
Juice of one Lemon (or vinegar)


  • Heat the milk in a big vessel. Once it is about to boil add the lemon juice and mix well. 
  • The milk starts to coagulate.

  • You can see the whey separating from milk.
  • In 3 - 4 minutes all the whey is separated from milk and clear water is visible. Turn off the stove.

  • Filter the whey in a clean cloth on a colander and squeeze out the water with the help of a spoon/ladle.
  • Tie the cloth together like a ball and place it on a plate and press  hard to remove any excess water.

  • Place another plate on top of the cloth and press to remove any excess water, Then place any heavy weight on the plate (a mortar and pestle is ideal).. my library books were useful for this.
  • Leave the weight on it for 2 - 3 hours.
  • Once you remove the weight you can see the paneer set well.

Cut into any shape of your choice and use it within a day or two when its fresh.

Make any paneer dish of your choice. Kadai Paneer, Matar Paneer or Malai Matar Paneer ! 

 With Love,

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