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You are here: Home / Homemade / Homemade Paneer Recipe / Homemade Indian Cottage Cheese / How to Make Paneer at Home

Homemade Paneer Recipe / Homemade Indian Cottage Cheese / How to Make Paneer at Home

February 19, 2012 By Aarthi 52 Comments

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One of my reader named Nancy Mosher requested this recipe for homemade paneer since she couldn’t find it anywhere in the place she live.So this post is for her..Many of you think that making paneer is so hard and needs so much effort, but actually speaking it is not a big deal..It is so much simple and easy to make your own cheese.

While making this paneer, you will get the water which is left from the curdled milk..That is called as whey water,it is so healthy..you can use it to make all kinds of stuffs..Don’t throw that away..You can make rasam out of it or use that water to knead chapati dough.You can use that in your dishes..So hope this helps out…So  try it and let me know what you think..

Preparation Time : 10 mins
Cooking Time : 5 mins
Resting Time : 30 mins to 1 hour
Makes : 250 grams

Ingredients:
Full Fat Milk – 2 liter
Yogurt / Curd – 3 to 4 tblspn (RECIPE HERE)


(Instead of yogurt, you can use lemon juice or vinegar, if using them, you will need only 1 tblspn to 2 tblspn)
Method:
For making paneer, bring milk to a boil, once it reaches boil, add in curd and keep mixing, it will start to curdle, if it didn’t curdle add in more yogurt.
Now place a sieve over a bowl, line it with clean cheesecloth or white cloth. 
Pour the curdled mix over the sieve and once it is poured in, take the curdled mix carefully and run it under tap water really well.

Now tie it like a bundle, and place a heavy thing over it. Press it often to remove the water as much as possible. I left it for 30 mins and i got a beautiful block of paneer.

Cube it out and paneer is done.

Notes:

1)The whey water which you get is very nutritious, use that for kneading chapati dough or making rasam.
2)You can use lemon juice or vinegar to curdle milk.
3)Wash the paneer really well in cold water, so the excess sourness goes off the paneer.
4)You can crumble the paneer, or cut it as you like.
Pictorial:

lets start by making paneer
You will need full fat milk and some yogurt/ curd
Take milk in a sauce pan and bring it to boil
now it has started to boil
add in yogurt
you will see the  milk will start to curdle, if it didn’t
curdle add more yogurt
Look how the milk has curdled
Now it has completely curdled
U will see greenish whey separating from the mix
Place a sieve over a large bowl
line the sieve with some cheesecloth or 
clean white kitchen towel
pour the mix in
gently remove it
this is whey water, which is very very nutritious. You can use this to knead your chapati dough or make rasam using this..Please dont throw it away
Now wash the paneer in running tap water, I used a bowl of cold water and washed the curdled mix really well
I changed the water three times and washed really well..
The easy way is to run some tap water over this.
Now bundle it up and place a heavy weight over the 
packed milk solid
After leaving it for 30 mins. This is what i got,
a beautiful block of paneer / indian cottage cheese
Cube it out
Use this fresh paneer in your curries..
Click on the image for paneer recipes..
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Filed Under: Homemade, Lemon, Milk, Paneer, Paneer Recipes, Recent Recipes, Viewers Requested Recipe

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Next Post: Instant Ragi Adai / Kezhvaragu Adai / Finger Millet Adai – Diabetics Recipes / Diet Recipes / Healthy Recipes »

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Comments

  1. StephenC

    February 19, 2012 at 3:57 pm

    I have made this once before. Indeed it is very easy. I think it can be done with vinegar as well as lemon juice.

    Reply
  2. faseela

    February 19, 2012 at 3:58 pm

    very useful post….superb

    Reply
  3. maha

    February 19, 2012 at 3:59 pm

    veryhelpful…….

    Reply
  4. The Yogi Vegetarian

    February 19, 2012 at 4:25 pm

    What a really good post, Aarthi- lots of people don't understand how easy it is to make your own fresh cheese. Guess what? My recipe for paneer is exactly the same as yours! I too prefer lemon juice to vinegar, as it gives a fresher taste. My favourite is matar paneer and paneer pakoras. Do you have a paneer pakora recipe on your site? You made me want to go make some now 🙂

    Reply
  5. Food, Fun and Life in the Charente

    February 19, 2012 at 4:30 pm

    I will definitely try this, it sounds so easy as you say. Thanks Diane

    Reply
  6. Food, Fun and Life in the Charente

    February 19, 2012 at 4:32 pm

    I will definitely try this, as you say it looks so easy. Thanks Diane

    Reply
  7. Kanan

    February 19, 2012 at 4:33 pm

    i love fresh homemade paneer. I like your picture tutorial.

    Reply
  8. Catherine

    February 19, 2012 at 5:35 pm

    Dear Aarthi, This was truly interesting. I bet it is delicious. Blessings, Catherine xo

    Reply
  9. Rita

    February 19, 2012 at 5:43 pm

    Wow; I am impressed.
    Rita

    Reply
  10. Heather @girlichef.com

    February 19, 2012 at 5:44 pm

    Beautiful! I actually have to make all of my Paneer…because it's not sold in stores anywhere around here. I love how simple and satisfying the process is, though. Great tutorial 😀

    Reply
  11. Sravs

    February 19, 2012 at 6:35 pm

    So useful post !! perfectly done !!

    Ongoing Event – CC-Dish For Loved Ones

    Reply
  12. Shabitha Karthikeyan

    February 19, 2012 at 6:38 pm

    This has a become a must in all blogs due to friends request. They tend to try it when someone we know has made it. The CHilly panneer linked to this post looks so good !!

    Reply
  13. Roshu

    February 19, 2012 at 6:42 pm

    A very good presentation of paneer recipe….good one dear!!!

    Reply
  14. simply.food

    February 19, 2012 at 8:49 pm

    Such an informative post with lovely pictorial instructions.

    Reply
  15. Sue/the view from great island

    February 19, 2012 at 11:01 pm

    I make homemade ricotta the same way, only without the pressing it into a block part. I order paneer in Indian restaurants a lot, so I'm happy to know how to make it, thanks!

    Reply
  16. Marisa

    February 19, 2012 at 11:42 pm

    I like this recipe very much. It's similar to some spanish homemade cheese recipes. I love it! Best regards.

    Reply
  17. Christy Gerald

    February 20, 2012 at 12:02 am

    Wow! Fabulously homemade Paneer Dear

    Reply
  18. Nancy

    February 20, 2012 at 2:18 am

    Thank you so much for showing us all how you make paneer. This is quite similar to how I've made it in the past, but it's great to read your instructions so that I can fine-tune the way I make it. Your step-by-step photos are really helpful. The paneer looks so pretty on that pinkish-red dish. I really like cooking with paneer, so am very happy to read your instructions as well as all your great recipes using it. Thanks again.

    Reply
  19. Hema

    February 20, 2012 at 3:27 am

    Very helpful post Aarthi..

    Reply
  20. Sobha Shyam

    February 20, 2012 at 4:13 am

    very useful post, homemade paneer sure is best..

    Join the Just "4" Fun event 🙂

    Reply
  21. The Pumpkin Farm

    February 20, 2012 at 6:18 am

    perfect Aarthi…i have also a planned post…i tried with vinegar but realized lime juice gives much smoother texture

    Reply
  22. Rasi

    February 20, 2012 at 6:25 am

    The home made paneer is actually really good & tasty! good one 🙂

    Reply
  23. Katerina

    February 20, 2012 at 8:30 am

    This is so easy! I will definitely try it!

    Reply
  24. Sharmilee! :)

    February 20, 2012 at 3:01 pm

    Homemade paneer is always best…nice stepwise explanation…

    Reply
  25. Preeti Garg

    February 21, 2012 at 3:58 pm

    Looks wonderful

    visit @my blog for my first event in ur free time 🙂
    Preeti
    Ongoing Event–Color n Sweet-HOLI FEST
    Preeti's Kitchen Life

    Reply
  26. Deeps @ Naughty Curry

    February 23, 2012 at 3:58 pm

    i make it exactly this way too… helpful post

    Reply
  27. Mina Joshi

    March 1, 2012 at 12:37 pm

    I make the paneer in the same way as you. I like the way you have managed to get good sized cubes, Recently – I added some ginger to the paneer mixture just before putting it in the muslin cloth. I am hoping that it gives the paneer a good flavour.

    Reply
  28. Mayuri Kelkar

    February 13, 2013 at 1:25 pm

    Thanks so much Aarthi…you totally rock..you have all the answers to the queries of amateur cook like me..keep up the good work..love Mayuri.

    Reply
  29. Mayuri Kelkar

    February 13, 2013 at 1:27 pm

    Thanks so much Aarti…you are a great help to amateur cook like me..Love Mayuri.

    Reply
  30. priya madathil

    September 20, 2013 at 12:26 pm

    I make paneer with sour curd or buttermilk. the resulting paneer tastes sweeter and is softer than using lime juice or vinegar. you'll have to add curd/buttermilk till the milk curdles and keep stirring.

    Reply
  31. Happy Cooking

    November 14, 2014 at 7:49 pm

    approximately how much paneer (in gr) will result from 2 liters of milk?

    Can I freeze this if I want to make a double/triple batch?

    Reply
  32. Aarthi

    November 15, 2014 at 6:14 pm

    @Happy CookingYou will get around 200 to 250 grams. Yes you can freeze it.

    Reply
  33. Aarthi

    November 15, 2014 at 6:14 pm

    @Happy CookingYou will get around 200 to 250 grams. Yes you can freeze it.

    Reply
  34. umm nuha

    December 31, 2014 at 4:19 am

    How do you make cube .do u roll it before cutting

    Reply
  35. umm nuha

    December 31, 2014 at 4:19 am

    How to cube it

    Reply
  36. Anonymous

    January 3, 2015 at 7:17 am

    Tip..
    instead of lemon juice u can use curd… so that the paneer becomes more soft n increase in quantity olso…

    Reply
  37. Aarthi

    January 3, 2015 at 6:58 pm

    @umm nuhano just cut it as it is

    Reply
  38. Anonymous

    February 21, 2015 at 1:28 am

    U can make paneer from the milk water which is left while making butter out of fat milk(malai).

    Reply
  39. Sheba

    March 7, 2015 at 6:45 am

    What is the shelf life of this paneer..should i have to chill lr feeeze it?

    Reply
  40. Aarthi

    March 8, 2015 at 2:00 am

    @ShebaYou can keep it in a air tight container in fridge for 2 to 3 days and upto a month in freezer

    Reply
  41. Anonymous

    April 23, 2015 at 7:19 am

    Hi Aarthi ur recipe of home made paneer is toooo gud . Can u pl suggest me that can i use tonned milk instead of full fat milk. Because my elder daughter cannot consume full fat milk or eatables contain full fat cream .
    Thanks n Regards

    Reply
  42. Aarthi

    April 25, 2015 at 2:36 pm

    @Anonymousyes u can use toned milk, but you will get less amount of paneer

    Reply
  43. Anonymous

    June 27, 2015 at 1:37 pm

    Should we add curd after switching off heat ???or
    while boiling ???

    Reply
  44. Aarthi

    June 30, 2015 at 5:00 am

    @Anonymousadd curd when it is still on heat

    Reply
  45. ladiescampus

    April 4, 2016 at 7:26 pm

    Very nice blog…

    Reply
  46. chetna.l

    April 4, 2016 at 9:43 pm

    I make paneer at home but that was loose can't out crumbled
    .. Thank you for the idea if keeping weight above that would give me the cube I need.. Thank you so much for sharing the recipe..

    Reply
  47. Anonymous

    May 26, 2016 at 7:14 pm

    Hi Arthi. I tried this paneer. Everything came out good but while cutting into cubes it's scrambled. What mistake I did

    Reply
    • Aarthi

      May 27, 2016 at 2:16 pm

      Set it for some more time.

      Reply
  48. Pradipta

    June 7, 2016 at 11:42 am

    It looks easy but hope it is actually too. I will definitely try this at home.Thanks for sharing
    Pradipta / http://www.favcounter.com

    Reply
  49. Anonymous

    August 28, 2016 at 2:42 pm

    Hello aarti.thanks fr the recipe..i hav tried the same using lime juice and it came out well. But when i tasted it, it had the flavour of lime juice.where did i go wrong.also i had read somewhere that we can use the whey water to curdle milk instead of lime/yoghurt, which will yield much softer and tastier paneer. Pls suggest

    Reply
  50. Agnes Jose

    November 2, 2016 at 12:09 am

    I wanted to make this for sometime… Tried yesterday and it is very good..Itry s lot o your recipes and they taste so good:+)

    Reply
  51. Priyanka

    August 14, 2019 at 5:14 pm

    Hi.. Whenever i make paneer, it came out well. But when i used it any gravy, it spreads. So can u give any tips how to keep panner tight

    Reply

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Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! More About Me…

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