Fresh Paneer Made At Home (DIY)

Hello paneer lovers! Today I got you something which will make your dreams of making your very own delicious paneer recipes at home in no time come true! No more paying ridiculous price for a small block of paneer or driving miles to find a small sketchy grocery store to buy that one block of paneer that, god knows how long, has been sitting on the fridge shelf with a weird taste and nonexistence expiration date!

Paneer is an unsalted Indian version of fresh cottage cheese that does not require aging or culturing and it is used in a range of Indian dishes.  It is protein rich, has good fats and its quite delicious! Paneer is the simplest and easiest dish one can ever make. Homemade paneer is the best as its fresh and soft. All you need to do is just simmer the milk on the stove and splash with vinegar or lemon juice which curdles the milk. Then you have to strain the curds and press it to the desired shape. Pressing time depends on your choice of firmness. Press it longer for firmer texture. Voila! Your homemade paneer is ready! All this process can be done in less than 30 minutes. You can make this on the stove or instant pot. Once you make homemade paneer, I guarantee that you will stop buying it from the store!

Serves 8

Serving size 3 oz

Calories per serving 240, Fat 15g, Carbs 3g, Fiber 0g, Protein 18g


1-gallon whole milk (do not use anything other than red cap)

6-7 tbsp of white vinegar in 2 cups of water or ¾ cup lemon juice

Muslin cloth & strainer,

Heavy weight for pressing or tofu presser


Heat milk in large deep nonstick pot over medium heat for approximately 18-20 minutes. Once the milk comes to boil, immediately turn off the stove. Pour in the lemon juice or vinegar mixture. Give everything a stir, and you should see the milk curdle immediately. If you don’t, you can add 1 more tbsp of lemon juice or vinegar. There will be yellowish water separated from the curds is whey water.

Line a strainer with a muslin cloth or cheese cloth and place this over another vessel. Strain the paneer into the cheesecloth and collect the whey into the bottom. Use the whey for kneading roti dough, because the whey helps makes amazing soft rotis! Let the curds sit in the cheesecloth in the strainer until they are cool enough to handle. Gather the cheesecloth around the cheese and squeeze gently to remove the excess liquid. You can throw the cheese in the kitchen aid machine or hand massage the cheese for couple minutes. Wrap it back up in the cheese cloth. Place heavy pot on top and press for at least 30 minutes to an hour for perfect firm texture. Once your paneer is set, remove it from the cloth and cut it into any desired shape of choice. Your paneer is ready to use! If you are not ready to use immediately, place them in a zip lock bag and freeze them.  

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