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    You are here: Home / RandomPosts / How to make paneer | Homemade Paneer Recipe

    How to make paneer | Homemade Paneer Recipe

    Last Updated On: May 25, 2024 by Sharmilee J

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    Homemade Paneer is fresh, soft and very easy to make at home using just 2 ingredients. Paneer or Indian cottage cheese can be made at home with no added preservatives or additives. Learn to make How to make paneer using step by step pictures and video.

    homemade paneer cubed

    Making paneer at home is easy and had been making it for years now. Though we always use homemade paneer, I didn’t give much thoughts of posting it here until my best friend asked to post the recipe. I have shared all the tips and tricks to make perfect homemade paneer every single time.

    Jump to:
    • What is Paneer?
    • Video
    • Homemade Paneer Ingredients
    • How to make paneer step by step
    • Expert Tips
    • FAQS
    • Recipes with Paneer
    • 📖 Recipe Card

    What is Paneer?

    Paneer also known as Indian Cottage Cheese is fresh cheese made by curdling milk using any acidic foods like lemon juice, curd or vinegar or citric acid etc. The resulting whey water is strained and the curdled milk solids are transferred to a cheese cloth and pressed using a heavy object to form a paneer block. Later the block is cubed into small paneer cubes and used in dishes.

    Paneer is basically fresh non melting cheese made without using rennet like other cheese varieties so it is completely vegetarian. Paneer is soft and neutral in flavor so absorbs the flavors easily.

    homemade paneer cubed

    Video

    Homemade Paneer

    My paneer making journey started soon after I started cooking. Amma started making homemade paneer even when paneer was not popular in the 80’s. When I was in 4th-5th grade when there was no internet or recipes online amma used to make paneer learnt from a popular tamil magazine named ‘Mangayar Malar’.

    First she used to make crumbled paneer to add it along with vegetables to make stir fry later she started making black of paneer to make gravies and curries. So seeing that from my childhood homemade paneer was not at all new to me. It is one of the few dishes I learnt soon after I started cooking.

    Paneer making process is very easy – First boil milk then add any acidic food to curdle the milk. The curdled milk solids are strained to a muslin or cheese cloth to form a block pf paneer. It is pressed with a heavy object to drain out all the excess water and set to make a block of paneer.

    Homemade paneer comes out super soft and cannot be compared with store bought ones. Just follow the tips and tricks shared here and you will get perfect homemade paneer.

    homemade paneer making process

    Homemade Paneer Ingredients

    • Milk – I prefer to use fresh milk that is cows milk. But you can use any full fat or full cream milk. You can use raw milk or even previously boiled milk to make paneer.
    • Curd / Yoghurt – I always use curd to curdle milk for 2 reasons – it gives volume also does not leave any after taste like the other food acids.
    homemade paneer ingredients

    Milk to use

    You can use raw milk or even leftover boiled milk too to make paneer.

    • Farm Fresh Milk – Farm fresh milk is raw milk without any processing straight from the cow. We usually buy cows milk on a regular basis so mostly use this for making paneer.
    • Processed milk – Milk is processed and sold in packets or bottles to increase shelf life and to kill harmful bacteria. You can use this milk also to make paneer.

    Acidic foods to curdle milk

    • Curd – For 1 liter milk you will need 1/2 cup curd. The measure of curd may vary depending on the fat content in the milk so you may need 1- 2 tbsp extra curd based on it.
    • Lemon Juice – For 1 liter milk you will need 2 tablespoon lemon juice. I usually don’t suggest lemon juice as it imparts lemony flavor to the paneer even after it is washed.
    • Vinegar – For 1 liter milk you will need 2 tablespoon vinegar juice. Vinegar is the most quickest to curdle the milk.
    • Whey water – Whey water is drained water after collecting the curdled milk solids. For 1 liter milk you will need around 1 cup whey water.
    • Citric acid – For 1 liter milk you will need 1/2 teaspoon citric acid.
    food acids to curdle milk

    How to press paneer (with & without paneer maker)

    You don’t really need a paneer press to make homemade paneer. Paneer press makes paneer making process a bit quicker and easier, also gives it the perfect square shape as store bought ones.

    homemade paneer using paneer maker

    You can make homemade paneer with just a cheese cloth or muslin cloth too. I was using cloth to make paneer for so many years only recently I bought this paneer press so wanted to share my experience.

    If you don’t have a paneer press don’t worry – You can make homemade paneer by pouring the curdled milk to a muslin / cheese cloth. Wrap it well and place heavy object on it to remove excess water. The resulting paneer block will be round in shape and it can be cut into cubes. You can even wrap it to a square to make square paneer block.

    First pic is homemade paneer using paneer press and second pic is using just a cloth without using paneer maker.

    paneer using paneer press and without using paneer maker

    How to make paneer step by step

    Boiling milk

    1.To a large pot add 2 liters milk to it.

    boil milk

    2.Let it start to boil.

    let it start to boil

    3.Give a quick mix.

    give a quick mix

    Curdling milk

    4.Add 1 cup curd little by little stirring simultaneously.

    curdle milk

    5.Keep stirring until you start the milk curdling.

    stir it well

    6.In few seconds the milk will curdle and you will clear greenish liquid separating which is called whey water.

    milk is curdled

    7.This is curdled milk solids. Do not overcook immediately switch off.

    curdled milk solids

    Using paneer maker / paneer press

    8.Place a strainer over the bowl first. Then place the paneer press on the strainer.

    paneer maker kept ready

    Draining

    9.Place the cheese cloth on the strainer and pour the milk curdles to it.

    strain the curdles

    10.Rinse it with water.

    rinse it with water

    11.Press it with a ladle to drain out excess water.

    press with ladle

    12.Wrap it with the cloth.

    wrap with cloth

    Pressing paneer

    13.Cloth with the paneer maker lid and press well to remove the excess water.

    press with lid

    14.Place the paneer maker on a wire rack and place heavy object on the paneer press making sure the paneer maker is pressed well. Let it set for at least 1 hour.

    place heavy object on it

    Homemade paneer

    15.After 1 hour remove the paneer from the press. Fresh, soft homemade paneer is ready.

    homemade paneer is ready

    16.Cut into cubes.

    cut it

    17.You can store it as a block as such or cut into small cubes and store in fridge.

    cut into small cubes

    18.See how soft it is.

    soft paneer is ready

    Without using paneer maker

    19.I served little curdles to show you how to make paneer without the paneer maker.Place the cheese cloth over the strainer first. Transfer the curdles to it.

    strain the curdles

    20.Pull the edges of the cloth and press well to remove excess water.

    press well to squeeze excess water

    21.Flatten it slightly.

    flatten it slightly

    22.Place heavy object on it. Let it set for 1 hour minimum.

    place a heavy object

    23.Now remove and your homemade paneer is ready.

    homemade paneer is ready

    24.Cut into cubes.

    cut into cubes

    25.Homemade paneer is ready!

    homemade paneer is ready

    26.Store the paneer in a clean container soaked in water. You can store this in fridge for up to a week.

    store in soaked water

    27.The drained water is whey water, you can collect this and store in a clean bottle in fridge. You can use this to knead chapathi / roti dough or use to curdle milk the next time you make paneer.

    whey water

    Expert Tips

    • Milk – For perfect soft paneer I would recommend to use full fat whole milk. Pasteurized milk is ok to use but should have high fat content. You can use leftover boiled milk or fresh milk to make paneer.
    • Food Acid – I prefer using curd or yogurt to curdle milk. However you can use lemon juice or vinegar or citric acid too to curdle milk but these have a slight after taste in the paneer.
    • Straining – While straining the milk solid curdles make sure to strain it on a cheese cloth or muslin cloth.
    • Whey water – Use the leftover whey for making rotis or rasgullas or save it for making paneer next time.
    • Pressing Paneer – Use any heavy flat object to be placed directly. You can use heavy stone based chapathi board or hand mortar pestle etc.
    • Setting time – Leave at least minimum 1 hour for the paneer to set well. Leave it undisturbed. Take care to wrap it to form a circle / square so that while cutting into pieces it is easy to form squares.
    • Storing – You can store the paneer as a block or cut into cubes. Make sure to soak in water and store in fridge for it to stay fresh even for a week. Soaking in water avoids paneer from becoming hard.

    FAQS

    1.What type of milk to use?

    Use full cream or full fa milk for best results. You can use farm fresh milk that is cows milk or processed milk too. You can use raw milk boil and use it or use leftover previously boiled milk too.

    2.Even after adding food acids milk is not curdling why?

    If the fat or cream content in milk is more then milk may not curdle with less quantity of food acids. So add little more in parts until you see whey water start to separate.

    3.My paneer is crumbling or grainy, why?

    If you keep stirring after the milk curdles it may result in crumbled paneer.

    4.How much paneer do I get?

    The measure of paneer you yield purely depends on the cariety of milk used. But on an average if you use full fat milk for 1 adn 1/2 liters of milk you will get around 200 grams paneer.

    5.Why my paneer is hard or rubbery?

    Do not keep cooking after the milk curdles. Immediately switch off when you see milk curdles and strain it. Overcooking results in hard and rubbery paneer.

    homemade paneer cubes in a bowl

    Recipes with Paneer

    • Kadai Paneer Recipe
    • Paneer Fried Rice
    • Paneer Butter Masala Recipe
    • Paneer Pulao Recipe (Paneer Rice)
    • Matar Paneer Recipe | Mutter Paneer
    • ChilliPaneer2
      Chilli Paneer Recipe (Restaurant Style)
    • PaneerFry03
      Paneer Fry Recipe
    • 15291685469 7838d48ff5 o
      Kalakand Recipe

    More paneer recipes

    homemade paneer cubes in a bowl

    If you have any more questions about this How to make paneer do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this How to make paneer ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    Print Recipe Pin Recipe

    How to make paneer | Homemade Paneer Recipe

    Homemade Paneer is fresh, soft and very easy to make at home using just 2 ingredients. Paneer or Indian cottage cheese can be made at home with no added preservatives or additives. Learn to make How to make paneer using step by step pictures and video.
    Prep Time30 minutes mins
    Cook Time10 minutes mins
    Total Time40 minutes mins
    Servings1 cup
    AuthorSharmilee J

    Ingredients

    • 2 liters milk
    • 1 cup curd

    Instructions

    • To a large pot add 2 liters milk to it.
    • Let it start to boil.
    • Give a quick mix.
    • Add 1 cup curd little by little stirring simultaneously.
    • Keep stirring until you start the milk curdling.
    • In few seconds the milk will curdle and you will clear greenish liquid separating which is called whey water.
    • This is curdled milk solids. Do not overcook immediately switch off.
    • Place a strainer over the bowl first. Then place the paneer press on the strainer.
    • Place the cheese cloth on the strainer and pour the milk curdles to it.
    • Rinse it with water.
    • Press it with a ladle to drain out excess water.
    • Wrap it with the cloth.
    • Cloth with the paneer maker lid and press well to remove the excess water.
    • Place the paneer maker on a wire rack and place heavy object on the paneer press making sure the paneer maker is pressed well. Let it set for at least 1 hour.
    • After 1 hour remove the paneer from the press. Fresh, soft homemade paneer is ready.
    • Cut into cubes.
    • You can store it as a block as such or cut into small cubes and store in fridge.
    • See how soft it is.
    • I served little curdles to show you how to make paneer without the paneer maker.Place the cheese cloth over the strainer first. Transfer the curdles to it.
    • Pull the edges of the cloth and press well to remove excess water.
    • Flatten it slightly.
    • Place heavy object on it. Let it set for 1 hour minimum.
    • Now remove and your homemade paneer is ready.
    • Cut into cubes.
    • Homemade paneer is ready!
    • Store the paneer in a clean container soaked in water. You can store this in fridge for up to a week.
    • The drained water is whey water, you can collect this and store in a clean bottle in fridge. You can use this to knead chapathi / roti dough or use to curdle milk the next time you make paneer.

    Video

    Notes

    • I prefer to cut them a bit small so that while added to gravies, it absorbs well. Soaking the paneer 10mins before adding it to gravies also makes it to absorb the gravy well. You can store in fridge for up to 3 to 4 days….After that it starts to harden.
    • Use the leftover whey for making rotis or rasgullas or save it for making paneer next time.
    • Setting time is very important in getting the perfect paneer cubes. Also keeping in fridge before cutting into cubes gives neat pieces.
    • You can even use 1/4 cup curd to curdle but I used 1/2 cup to curdle quickly and to get little more volume of paneer.
    • I used cows milk so had to simmer for a while before I added curd as cows milk is little watery. People here in India can use aavin full cream milk.
    • Use a cheese cloth which drains the water well. I used dhoti cloth for draining.
    • Take care to wrap it to form a circle / square so that while cutting into pieces it is easy to form squares.
    • Also allow the paneer to come to room temperature before cutting it to avoid paneer from crumbling.
    Nutrition Facts
    How to make paneer | Homemade Paneer Recipe
    Amount Per Serving (200 g)
    Calories 694 Calories from Fat 333
    % Daily Value*
    Fat 37g57%
    Saturated Fat 22g138%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 8g
    Cholesterol 140mg47%
    Sodium 448mg19%
    Potassium 1737mg50%
    Carbohydrates 54g18%
    Sugar 55g61%
    Protein 38g76%
    Vitamin A 1792IU36%
    Vitamin C 1mg1%
    Calcium 1417mg142%
    Iron 0.1mg1%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

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    Filed Under: How to's, Paneer Dishes, Paneer Snacks, RandomPosts

    Reader Interactions

    Comments

    1. Divi

      September 23, 2012 at 10:49 am

      i follow the same process using lemon juice, it works the same way …..i never knew curd can be used instead…..thanks for the share…

      Reply
    2. Coral Crue

      September 23, 2012 at 11:36 am

      I've never tried it with curd, must do, love home made paneer 🙂

      Reply
    3. Vimitha Anand

      September 23, 2012 at 11:58 am

      omemade is always d best… nicely done

      Reply
    4. Veena Theagarajan

      September 23, 2012 at 12:09 pm

      lovely paneer! looks very soft!
      Great-secret-of-life.blogspot.com

      Reply
    5. jayasri ramani

      September 23, 2012 at 12:20 pm

      Hi sharmi , i never tried using curd for preparing paneer. thanks for ur tips.
      wil try soon. thanks

      Reply
    6. Aarthi

      September 23, 2012 at 12:24 pm

      i love homemade paneer , because they taste so fresh

      Reply
    7. Vaishnavi

      September 23, 2012 at 2:23 pm

      Looks awesome! Good clicks

      Reply
    8. Divya Kudua

      September 23, 2012 at 2:25 pm

      I make paneer only when milk curdles:)Love the milky mist brand paneer which turns out very soft and creamy when mixed in gravies.I am posting a paneer dish tomorrow too:)

      Reply
    9. Uma Ramanujam

      September 23, 2012 at 4:27 pm

      Hey sharmi…same pinch. I clicked same kind of pictures today morning for making paneer today morning. But I used less fat milk. Looks superb. It came out well for you.

      Reply
    10. Vardhini

      September 23, 2012 at 10:23 pm

      Looks yummy Sharmi. I make it similarly and use vinegar for the most part.

      Reply
    11. Poornima Nair

      September 23, 2012 at 11:17 pm

      I too make it with curd nowadays, the paneer has turned out perfect!

      Reply
    12. Turmeric n Spice

      September 24, 2012 at 12:12 am

      Nice one !! Love the perfect cubes

      Reply
    13. Amina Khaleel

      September 24, 2012 at 1:06 am

      your paneer cubes look excellent… we always use vinegar and the paneer comes out really well… will try adding curd next time we make paneer…

      Reply
    14. Amarendra

      September 24, 2012 at 5:05 am

      Very informative post. We use to make paneer by using lemon juice, but never knew that it can be made with curd also.

      Reply
    15. Nupur

      September 24, 2012 at 7:37 am

      I have tried making once with Curd, didnt turn out that well. I always use Citric Acid to make Paneer now, its easy and quick. And always gives the perfect results

      Off course trying Curd is a better and healthier thing to do . Will give a try this week using your method and get back to you if it turns out well.. 🙂

      Reply
    16. Sasmita

      September 24, 2012 at 10:53 am

      my paneer is made soft. but doesn't bind this way n breaks in curry. yours look good, like the readymade stuff. good job.

      Reply
    17. jeyashrisuresh

      September 24, 2012 at 1:48 pm

      Though i make rasgullas at home never attempted to make paneer out of that. Super tempting clicks and great effort.
      Happy birthday once again!!

      Reply
    18. Chitra

      September 24, 2012 at 3:20 pm

      Home made is the best !! Looks nice 🙂

      Reply
    19. Madhu Pravin

      September 24, 2012 at 4:37 pm

      Long awaited recipe from ur end 🙂 Thanks a lot for posting it. Love the clicks! It's preferrable to use curd for curdling than using lemon. It has to be rinsed several number of times to get rid of the lemon flavour. Will definitely try it n try ur Paneer Butter Masala 🙂

      Reply
    20. Sreevalli E

      September 25, 2012 at 12:25 am

      Very informative post…

      Reply
    21. Premalatha Aravindhan

      September 25, 2012 at 6:32 am

      wow lovely post and nice tips…

      Reply
    22. Sangeetha

      September 25, 2012 at 9:54 am

      Adding curd is new, I always use lemon juice or vinegar…will try with curd next time…well explained post! Paneer cubes looks perfect n loved all your pics 🙂

      Reply
    23. Shanky Jindal

      September 25, 2012 at 12:22 pm

      Heaven in a few simple bites
      Gujaratonnet.com

      Reply
    24. An Open Book

      September 25, 2012 at 1:00 pm

      that has come out really well…i must try this once again

      Reply
    25. runnergirlinthekitchen.blogspot.com

      September 25, 2012 at 2:48 pm

      I love home made paneer, and make it often .. love you explaination and presentation

      Reply
    26. dishesfrommykitchen

      September 26, 2012 at 2:46 am

      Love always home made paneer.. Yah I too use whatever is in hand curd or lemon. Both works great…but adding curd is my first option.

      Reply
    27. RAKS KITCHEN

      September 26, 2012 at 3:17 am

      Paneer looks perfectly done and shows the experience how long its being made 🙂 Love the pictures too

      Reply
    28. Vani

      September 26, 2012 at 6:06 pm

      Looks great, S! ANd love that bowl 🙂

      Reply
    29. Suchi

      September 27, 2012 at 5:52 pm

      Thanks for this recipe sharmilee..I tried it out and it was perfect..my little kiddo enjoyed it to the core..thanks once again..

      Sucharitha

      Reply
    30. RENU

      January 09, 2013 at 2:26 am

      hi sharmilee
      i made this…it came out well thanks a lot for the recipe.it s so soft….never expected this way.

      Reply
    31. Ann

      March 18, 2013 at 4:14 am

      Its very nice , i made it . thank u.

      Reply
    32. Little Mermaid

      June 11, 2013 at 3:46 pm

      This recipe sounds good. Thanks for sharing.

      How much paneer will you get from the above given measures?

      Is it possible also to make the double amount in one go?

      Thanks in advance.

      Reply
    33. SHARMILEE J

      June 11, 2013 at 3:51 pm

      Havent measured in in gms…but when chopped comes to 1 cup apprx. Yes you can double the quantity too…

      Reply
    34. Little Mermaid

      June 26, 2013 at 10:40 am

      Thank you 🙂
      Will give it a try today.

      Have you tried it with Skimmed milk too? Some websites say it doesn't work, others say it does.
      I would be happy if it does as it is quite fatty with the 3.5 % 🙁

      Reply
    35. Anusha Madhavan

      August 11, 2013 at 5:09 am

      Hi Sharmi,
      Made Panneer using this recipe and it turned out well.
      Also, tried your Panneer Kheer and Rasmalai recipes. They turned out super delicious and cant thank you enough for posting this panneer recipe USING CURD.
      I tried the recipes along with my mother and it is a very special memory for us. THANK YOU and appreciate your hard work and intent to share !!!

      KEEP COOKING 🙂

      Reply
    36. Naela Umer

      August 31, 2013 at 7:43 am

      Dear Sister,

      Can you tell me how to make fresh cream at home for cakes, I saw your receipe but you have mentioned not to use for cakes, I want a recipe for the cake .

      thanks.

      Reply
      • SHARMILEE J

        August 31, 2013 at 7:45 am

        I havent tried making fresh cream for making cakes…may be when I try and succeed in it will post it here 🙂

        Reply
    37. Uma Ramesh

      October 16, 2013 at 2:44 pm

      hi sharmi,
      what's the shelf life of panner.can't we keep more than a week.becoz we cannot use all the panner within 4 days.Thanks.

      Reply
      • SHARMILEE J

        October 16, 2013 at 2:53 pm

        You can refrigerate it for 2-3 days after that I am not sure it may turn hard….Try freezing it

        Reply
    38. Joyshree Deb

      November 23, 2013 at 1:02 pm

      Hi Sharmilee,
      Thanks for this homemade paneer recipe. Earlier I tried with lemon but never had the idea of keeping it under a heavy weight and then refrigerate it. So, never got perfect paneer and always preferred buying. I am surely trying this tomorrow. Also, can I use a large sieve instead of a "cheesecloth"?
      Thanks 🙂

      Reply
    39. SHARMILEE J

      November 24, 2013 at 8:32 am

      Large sieve in the sense the holes should small only for the whey to drip…take care of that alone…

      Reply
      • Joyshree Deb

        December 05, 2013 at 1:10 pm

        Just to tell you that I have made paneer 4 times after I last posted a query. Every time it came out perfect. I used "cheesecloth" (a piece of dhoti).

        Reply
    40. suzanne31381

      January 12, 2014 at 10:27 am

      Please tell me what exactly the curd is, and if I cannot get that, how much lemon juice should I use? Obviously, I am new to Indian cooking, so thanks for being patient with this obvious question.

      Reply
      • SHARMILEE J

        January 13, 2014 at 1:34 pm

        Curd is yogurt…..If you are using lemon juice then use 3-4 tbsp (I've mentioned it in the ingredients list)

        Reply
    41. Nirupama

      August 08, 2014 at 9:29 am

      When the milk spoils by itself, can we still make paneer out of it? Have this doubt for a long time, thanks in advance. 🙂

      Reply
      • SHARMILEE J

        August 13, 2014 at 3:34 pm

        Aww…I am really not sure that sounds confusing :O

        Reply
    42. Ruth Nassa

      August 15, 2014 at 6:44 am

      Hello. I love the sound of all your dishes and would love to make paneer myself. However I am English and VERY inexperienced at Indian cookery. I do not have a roti maker or pestle & mortar. Is it possible to use a couple of heavy chopping boards to press the paneer between, then I can add more weights on top?
      Very sorry for my inexperienced question

      Reply
      • SHARMILEE J

        August 15, 2014 at 7:49 am

        Np at all Ruth Nassa….Yes you can use anything heavy to place on it….Its just for pressing sake…So you can use any heavy objects preferable should be flat so that it makes the paneer flat…Hope this helps!

        Reply
    43. Hema

      September 20, 2014 at 10:43 am

      Hi Sharmi, ur recipes are too good and a lovely picture of your recipes. I got a good home made paneer following your instructions. But when I prepared kadai paneer, my paneer was so soft and got scrambled and it was more like burji. What should I do? I did not soak in hot water, as it was already soft..

      Reply
      • SHARMILEE J

        September 21, 2014 at 3:39 pm

        If its not set properly then it will crumble…..so set it properly for the mentioned amount of time then proceed with cubing them….Hope this helps!!

        Reply
    44. Anil Tehalani

      December 20, 2014 at 11:06 am

      Good evening maam

      I have 1 doubt i have read in some articles that after making paneer it should be kept in cold water for 2 .3 hours what should I do please tell me

      Reply
      • SHARMILEE J

        December 21, 2014 at 1:30 pm

        I am not sure of it….I just cool down an store it

        Reply
    45. laila baloch

      February 08, 2015 at 2:42 pm

      please any body help me? I do the same as mention above but while stirring there is no water separation as at last it is bit like khoya even i added curd as well so what to do now??? Help!

      Reply
      • SHARMILEE J

        March 03, 2015 at 12:05 pm

        Try with lemon juice and see…What milk did you use?

        Reply
    46. sowmiya sabarinath

      February 11, 2015 at 4:26 am

      shall i use aavin blue

      Reply
      • SHARMILEE J

        February 11, 2015 at 5:15 am

        I suggest to use fullfat milk…aavin red / orange will be perfect

        Reply
    47. Shweta

      June 13, 2015 at 3:14 pm

      Hi

      How to store whey water? How long does it keep good until next use? Pl reply

      Reply
      • SHARMILEE J

        June 14, 2015 at 1:08 am

        You can refrigerate and use it for 2-3 weeks

        Reply
    48. Unknown

      November 06, 2015 at 3:45 am

      Thanks for this post.. I tried this yesterday and came out perfectly. So happy 😀

      Reply
    49. Mortal Showers Bring Eternal Flowers

      December 01, 2015 at 3:12 pm

      Will you help me understand what curd is? I have made paneer with citric acid and lemon juice. I want to try it with curd. But I don't know how to buy or make curd. Is curd old milk? Or buttermilk? Is it what is left over from making paneer last time?

      I am an Amarican mom, I love your website. We started eating vegetarian after my son was diagnosed with bone cancer. We LOVE Indian food. Thank you for teaching me such wonderful healthy recipes and techniques.
      Thanks
      Stephanie
      MortalShowersBringEternalFlowers.com

      Reply
      • SHARMILEE J

        December 02, 2015 at 7:52 am

        Curd is yogurt.Than you so much for loving Sharmis Passions!

        Reply
    50. Lenka B

      January 20, 2016 at 10:24 am

      I have tried to make this twice already, but it always turns out into crumbles.. Can you help me understand what Im doing wrong? I just can't get it into substance that could be cut, as it it just a bowl of crumbles that I can sprinkle on top of a curry or something.. I love paneer and really want to learn how to make it, this time I even got a non-pasteurized milk from a near by farm, but that didn't help either.. Thanks for your answer in advance!

      Reply
      • SHARMILEE J

        January 24, 2016 at 6:48 am

        Oh not really sure why that happens…if the milk is fully curdled then there shouldnt be a problem….I have tried both with cows milk and aavin milk and it works fine…Do you wait till the whey completely separates?

        Reply
    51. Unknown

      June 11, 2016 at 6:09 pm

      I dint had lemon at home and used curd for the first time. It came out very well. Thank you!

      Reply
    52. Bhavna

      July 04, 2017 at 2:37 am

      Can we add yogurt and lemon juice togther or should we use either one.I did make paneer with the vinegar before.It came out okay.Never tried with curd.If I use only curd do you thing the milk will curdle nicely.Waiting to hear back from you soon.

      Reply
      • Sharmilee J

        July 05, 2017 at 6:09 am

        No not together any 1

        Reply
    53. Sreelakshmi Karthikeyan

      July 28, 2018 at 5:05 pm

      Hi Sharmi,
      U have mentioned to soak paneee for a few minutes. Is it in warm water or room temperature water.

      Reply
      • Sharmilee J

        August 08, 2018 at 5:42 pm

        warm water will be good

        Reply
    54. VARSHINI SATHYAMURTHY

      February 26, 2019 at 2:15 am

      HI Sharmi…
      You have mentioned that whey water can be stored for next use…does it helps to curdle thr milk?

      Reply
      • Sharmilee J

        March 16, 2019 at 6:18 pm

        yesyes it does the same work as lemon/curd gives even better results

        Reply
    55. Zacs Valley Kodaikanal

      July 19, 2023 at 1:09 pm

      nice sharing with us. thanks for sharing.

      Reply
    5 from 5 votes (4 ratings without comment)

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