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Home Made Paneer Recipe | How to Make Paneer At Home


Home made paneer

Home made paneer or Making paneer at home with step by step photos and video.

Home made paneer or Making paneer at home, is quite an easy task in which milk is curdled using an acidic agent like lemon juice, vinegar or curd. The product we get is a fresh and soft non melting cheese that can be transferred into a vast variety of delicious sweet and savory dishes. Home made paneer is much superior in terms of its taste, smell and texture. Also, we can consume without the fear of any additives or preservatives.

As I already said, the milk is curdled using some acidic agents like yogurt, lemon juice or vinegar. The amount of paneer we get depends on the type of milk we choose, i.e., thicker milk gives alarger yield. Also, we can't say the exact amount of the acidic agent to be used for curdling the milk. You have to stop at a point, in which the milk start to curdle immediately. The separated paneer is then strained through a muslin cloth, then washed in fresh water in order to remove the acidic flavor and taste, and finally pressed using a heavy object to set.


Home made paneer | How to make paneer at home | How to make Indian cottage cheese at home

Home made paneer

Home made non-melting cottage cheese

Preparation time: 5 minutes | Cooking time: 7 minutes | Total time: 12 minutes



  • 1 liter full cream milk
  • Lemon juice, vinegar and yogurt as needed
  • Fresh water as needed

How To Make Paneer or Homemade paneer

  1. To make home made paneer, I suggest you to use any thick milk so as to get the maximum quantity of paneer at the end. Here, I used full-cream milk and if you like you can incorporate some fresh cream milk also. Boil milk over high heat.
    1 liter full cream milk

  2. When the milk comes to a rolling boil, put two or three tablespoons of vinegar, yogurt or lemon juice. I used lemon juice today. While using lemon juice, remember to remove its seeds.
    Adding acidic agent

  3. As soon as you pour the acidic agent, the milk will start to curdle. you can see the white cloud like milk solids floating in yellow or green colored whey. After separation the way will be in yellow or green color, but not in milky white. If the way is in milky white color, it needs to incorporate more acidic agent and pour more as necessary. Switch off the flame immediately as soon as the milk solids separated. Do not over cook as the paneer has the tendency to release its fat content and turn hard. 
    Milk solids separated

  4.  Then strain through a clean cotton cloth. I always keep a strainer over a bowl, then put the cloth over it. This makes me easier to manage the rest of the procedure.

  5. Pour cold water over the drained paneer and clean so as to remove any acidic agents left. You can clean them under tap water also.

  6. Then hold together all the sides of the cotton cloth and make a bag. Squeeze the bag hardly and remove the remaining water from the paneer.

  7. Keep the bag on a neat plate and place some kid of weight over it. I used my stone Mortar for this purpose. The pressure applied by this stone mortar will help to release excess water if present and will help the paneer to set.

  8. Keep this for next one hour untouched. When you open the bag, you will get beautiful white home made paneer without any preservative.

  9. Then use in your favorite curries or sweets.

Happy cooking

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