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.
Servings1 cup
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.
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