Homemade Paneer Recipe – Easy Indian Cheese Making Guide

Last Updated on 2 months by Neha Deshmukh

Homemade Paneer Recipe – Easy Indian Cheese Making Guide

Hey everyone! If you’ve ever craved that soft, milky paneer in your favourite Indian dishes, but always thought it was too tricky to make at home… think again! I remember the first time I tried making paneer – I was honestly a little intimidated. But trust me, it’s so much easier than you think. And the taste? Absolutely unbeatable. Today, I’m sharing my go-to homemade paneer recipe with you. Let’s get started!

Why You’ll Love This Recipe

This homemade paneer recipe is a game-changer. It’s incredibly simple, requiring just two ingredients and minimal effort. Plus, knowing exactly what goes into your paneer gives you peace of mind. Forget store-bought – once you taste this, you’ll never go back! It’s perfect for everything from palak paneer to paneer tikka masala, or even just enjoying with a sprinkle of chaat masala.

Ingredients

Here’s what you’ll need:

• 1 litre fresh milk (full-fat is best!)
• 2-3 tbsp vinegar or lemon juice

Ingredient Notes

Let’s talk milk for a sec. Full-fat milk really is the way to go here. It gives you the richest, most flavorful paneer. You can use pasteurized milk, but avoid ultra-pasteurized (UHT) as it doesn’t curdle as well.

Now, about the acid – vinegar or lemon juice both work beautifully. I usually use lemon juice because I love the subtle flavour it adds, but white vinegar is a great option too. Just make sure it’s a good quality vinegar! You can also use citric acid if you have it on hand.

Step-By-Step Instructions

Alright, let’s make some paneer!

1. First, prepare a sieve. Line it with a thick-folded muslin cloth. This is what will strain your paneer.
2. Pour the milk into a saucepan and heat it over medium heat. Keep an eye on it! You want to bring it to just before boiling – you’ll see bubbles forming around the edges. Don’t let it boil over!
3. Once the milk is hot, slowly add the vinegar or lemon juice, stirring gently. You’ll start to see the milk separate into solid white bits (the paneer) and a greenish liquid (the whey). Keep stirring for a minute or two until everything is nicely separated.
4. Now, carefully pour the entire mixture into the muslin cloth-lined sieve. Let the whey drain through – don’t rush this part!
5. Once most of the whey has drained, rinse the paneer under cold water. This stops the cooking process and removes any lingering vinegar or lemon flavour. Gently squeeze the muslin cloth to remove any excess liquid.
6. Gather the edges of the muslin cloth and tie it into a bundle. Place the bundle under a heavy object (like a pot filled with water or a few cookbooks) for about 30 minutes. This helps to press the paneer and give it a firm texture.
7. Finally, unwrap the paneer, cut it into your desired shapes (cubes, triangles, whatever you like!), and it’s ready to use. You can use it immediately, or store it for later.

Expert Tips

Want to make perfect paneer every time? Here are a few things I’ve learned along the way:

• Temperature is key: Make sure the milk is hot enough before adding the acid, but don’t let it boil.
• Don’t overstir: Gentle stirring is all you need. Overstirring can make the paneer rubbery.
• Texture troubles? If your paneer is too soft, try pressing it for a longer time. If it’s too hard, you might have over-pressed it.
• Whey to go: Don’t throw away that whey! It’s packed with nutrients and can be used in smoothies, soups, or even to make roti.

Variations

Paneer is so versatile! Here are a few fun ways to switch things up:

• Vegan Paneer: My friend Sarah swears by using soy milk for a vegan version. She says it takes a little more lemon juice, but it works beautifully!
• Spice Infused Paneer: Add a pinch of turmeric, chili powder, or garam masala to the milk while heating for a subtly spiced paneer. My mom always adds a pinch of turmeric for a beautiful colour.
• Different Milk Types: While cow’s milk is most common, you can also use buffalo milk for a richer, creamier paneer.

Serving Suggestions

Okay, you’ve got your beautiful homemade paneer… now what? The possibilities are endless! Here are a few of my favourites:

• Palak Paneer: A classic for a reason!
• Paneer Tikka Masala: Creamy, spicy, and utterly delicious.
• Paneer Bhurji: A quick and easy scrambled paneer dish.
• Snack Time: Simply cubed and sprinkled with chaat masala for a tasty snack.

Storage Instructions

Leftover paneer can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage – just wrap it tightly in plastic wrap and then place it in a freezer bag.

FAQs

Got questions? I’ve got answers!

Q: What type of milk is best for paneer?

A: Full-fat milk is definitely the best! It gives you the richest, most flavorful paneer.

Q: How do I know if the paneer has curdled properly?

A: You’ll see a clear separation between the solid white paneer and the greenish whey. If it doesn’t separate, add a little more vinegar or lemon juice, a teaspoon at a time.

Q: Can I make paneer ahead of time?

A: Absolutely! You can make it a day or two in advance and store it in the fridge.

Q: What can I do with the leftover whey?

A: So many things! Use it in smoothies, soups, roti dough, or even as a plant fertilizer.

Q: How do I prevent the paneer from becoming dry?

A: Don’t over-press it, and make sure to store it in an airtight container. You can also add a tablespoon of milk to the paneer while storing it to keep it moist.