Homemade Paneer Recipe: How to Make Paneer at Home?

Paneer or Indian Cheese is an integral part of the North-Indian cuisine. It is used as a key ingredient in a wide variety of dishes, such as Palak Paneer, Matar Paneer, and Saag Paneer. Like most of the Indians, I am a big fan of paneer. It’s a very good source of many essential nutrients. It tastes delicious!

I first learnt the process of making paneer when I introduced it to my son as a mid-meal snack. To my surprise, homemade paneer was more creamy, tasty, and less rubbery as compared to the store-bought paneer.

How to make Paneer at Home?

Following section guides you through the step by step preparation of fresh, preservatives-free paneer. Let’s get stated.

Ingredients Required

1. Milk of your choice (cow/ buffalo) – 1 liter
2. Freshly Squeezed Lemon Juice – 2 tbsp
3. Lukewarm Water – 1 cup
4. Muslin Cloth

Equipment Required

1. Heavy-bottomed Pot or Saucepan
2. Serving Spoon
3. Large Bowl (to collect whey)
4. A heavy-weight object (for 1 litre of milk, roughly around 1 kg of weight is required)

Method for Preparation

1. Transfer the milk into the saucepan or pot and bring it to boil.
2. Add lemon juice to lukewarm water and give it a mix.
3. Turn off the flame as soon as the milk comes to boil.
4. Start stirring the milk with the help of the serving spoon.
5. Add a tablespoon of the ‘lemon-water’ mixture into the milk. Keep the stir gentle (very light).
6. You should see the curd separating from the whey.
7. Add another tablespoon of the lemon-water mixture into the milk. Keep stirring gently.
8. Repeat the process until the milk curdles. Curdling will be done once the curd stops precipitating and the whey becomes clear (not milky).
9. Allow the curdled milk to sit for 5 minutes.
10. Place the muslin cloth over the large bowl.
11. Strain the curdled milk through the muslin cloth.
12. Bring all the edges of the muslin cloth together and pick it up. Let the whey drain out automatically.
13. Rotate the cloth slowly to squeeze out more whey.
14. Place it on a flat surface.
15. Fold the edges of the cloth one over the other and place the heavy object on top of it. This will help shape the paneer.
16. Let it rest for 1 hour. Enjoy fresh paneer.

Additional Noes

1. Since lemons are easily available, I use lemon juice to curdle the milk. You can use any other acidic agent (vinegar, yogurt, etc.) as well.
2. Diluting is an important step. It helps prevent overusing the acidic agent.
3. You need not use the entire acidic agent. Curdling should be done using 2-3 tablespoons of the mixture. If you add more mixture than required, the paneer will turn out to be grainy, rubbery, and sour or bitter in taste.
4. Stirring should be very gentle. If you stir vigorously, the paneer will curdle into small lumps. Bigger lumps results in a more uniform paneer.

Also Check: What is ‘The Mother’ in the Apple Cider Vinegar?

Final Take

That’s how you make paneer at home. You just have to take care of a few things and you can master the art of making paneer. Do try the recipe and let us know your experience in comments.