Table of Contents
Ingredients
See recipe card to know exact measurements of the ingredients.
- Milk– I have used full fat milk.
- Vinegar– While lemon juice works well, I found that using vinegar gives the best texture to paneer.
What is Paneer?
Paneer is a popular Indian vegetarian cheese made by curdling milk with lemon juice, vinegar, or curd. Once the milk splits, the curds are strained and pressed to form a soft, firm block. Paneer is a fresh cheese known for its mild taste and firm texture, which doesn’t melt when cooked.
It is widely used in Indian recipes like Shahi Paneer, Paneer Tikka Masala, Palak Paneer, or snacks like Tawa Paneer Tikka.
How Often Do Punjabi Eat paneer?
Punjabis often enjoy paneer 1-3 times a week, especially in festive or family meals. Dishes like Shahi Paneer, Paneer Tikka, and Paneer Paratha are favorites for special occasions. Simple recipes like Paneer Bhurji are also common in everyday meals.
Paneer VS Tofu
Paneer is a dairy product made from milk, while tofu is plant-based, made from soy milk. Paneer is rich and creamy, used in Indian dishes, while tofu is neutral and absorbs flavors, popular in Asian cuisines. Paneer is higher in fat, and tofu is vegan-friendly and leaner. Both are protein-rich but cater to different dietary needs.
What Does Paneer Taste like?
Paneer has a mild, milky flavor with a slightly tangy undertone. Its texture is soft and firm, similar to cottage cheese but without salt. Paneer absorbs spices and flavors well, making it versatile for savory and sweet dishes.
How To Make Paneer At Home
Step 1. Boil the Milk
Pour full cream milk into a pot and bring it to a boil on medium heat, stirring occasionally.
Step 2. Add the Souring Agent
Once the milk starts boiling, reduce the heat and add 2 tablespoons of vinegar. Stir gently until the milk curdles, separating into curds and whey.
Step 3. Strain the Curds
Put the curdled milk in a colander and rinse it under cold water to remove any sour flavor. Transfer it to a muslin cloth or cheesecloth over a strainer. I have used a new men’s handkerchief.
Step 4. Set the Paneer
Flatten the wrapped curds and place them in a colander. Place a heavy object on top for 1-2 hours to set them into a firm block. I have used Batta (mortar and pestle stone) to put weight on paneer.
Your fresh, homemade paneer is ready to use in curries, snacks, or salads!
Expert Tips
- For softer and creamier paneer, always choose full cream milk.
- Add the souring agent only after the milk boils, If you add it before boiling, paneer won’t set.
- Rinse the curds under cold water to remove any lemon or vinegar taste.
- Homemade paneer tastes best when used fresh, within 1-2 days. Store it in water in the refrigerator to retain moisture.
- 1.5 liter of milk yields approx 250 gm of Paneer.
Recipe FAQs
Whipping cream alone isn’t ideal for paneer as it lacks enough protein to curdle properly. You can mix it with whole milk for a creamier texture, but not as the only base.
Homemade paneer can turn out hard if the milk is overboiled or too much acid is added. Pressing it for too long or under too much weight can also make it dense and chewy.
Yes, synthetic vinegar can be used for making paneer as a coagulant. It helps milk curdle effectively to separate the curds and whey.
Paneer Recipes
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How To Make Paneer (Indian Fresh Cheese)
This recipe is for How To Make Paneer- Indian Fresh Cottage Cheese, commonly used in Indian cuisine for dishes like Saag paneer, Paneer Tikka, and a lot more. Such a creamy and soft texture that can be easily achieved at home and is so much better than the store-bought!
Equipment
1 Sauce Pan for boiling milk
1 Colander to sieve paneer
1 heavy object to set paneer
1 muslin cloth I have used new handkerchief of my husband.
Ingredients
- 1.5 liter milk full cream or single toned
- 1.5 tablespoon vinegar lemon juice works well too
Instructions
Pour full cream milk into a sauce pan or pot and bring it to a boil on medium heat, stirring occasionally.
Once the milk starts boiling, reduce the heat and add 2 tablespoons of vinegar. Stir gently until the milk curdles, separating into curds and whey.
Place a muslin cloth or cheesecloth over a strainer and pour the curdled milk through it. Rinse the curds under cold water to remove any sourness.
Flatten the wrapped curds and place them in a colander. Put a heavy object on top for 1-2 hours to set it into a firm block. I have used Batta (mortar pestle stone) to put weight on paneer.
Your fresh, homemade paneer is ready to use in curries, snacks, or salads!
Video
Notes
- For softer and creamier paneer, always choose full cream milk.
- Add the souring agent only after the milk boils, If you add it before boiling, paneer won’t set.
- Rinse the curds under cold water to remove any lemon or vinegar taste.
- Homemade paneer tastes best when used fresh, within 1-2 days. Store it in water in the refrigerator to retain moisture.
- 1.5 liter of milk yields approx 250 gm of paneer.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 4 | |
| Amount per serving | |
| Calories | 140 |
| % Daily Value* | |
| Total Fat 2.2g | 3% |
| Saturated Fat 1.4g | 7% |
| Cholesterol 9mg | 3% |
| Sodium 59mg | 10% |
| Total Carbohydrate 4.1g | 1% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0.4g | |
| Protein 15.5g | |
| Vitamin D 0mcg | 0% |
| Calcium 178mg | 16% |
| Iron 0mg | 1% |
| Potassium 128mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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