Homemade Paneer (Indian Cottage cheese)

Paneer is fresh Indian cheese that is star ingredients in dishes like Paneer Masala, Paneer Tikka. Although this can be readily found these days in Indian stores, you did not have proper paneer until you had a homemade version. The store bought ones tends to be little rubbery when used in cooking and always have that weird smell. The homemade one smells rather heavenly. :)

Making Paneer at home may sound industrious, but, it is not so. Trust me.

What you need to make Paneer:

• Half gallon Whole Milk
• Juice from 1 lemon

How to make:

Pour milk into a heavy bottomed vessel and set on the stove on medium-high heat.
Bring milk to a boil, stirring occasionally to avoid milk solids collecting at the bottom.
Once it comes to boil, add lemon juice and reduce heat to medium setting. Stir gently.
In 2-4 minutes, milk curdles well leaving a clear whey.

Notice the curds floating to the top

Line a heat-resistant colander with cheesecloth and place it in a clean kitchen sink.Pour the curdled milk into it. Drain for couple of minutes.


While keeping the paneer in the colander, twist the cheesecloth few times to secure the curds. Tuck the extra cloth evenly. Place the colander it in a deep plate. Place a flat plate on top of the curd, and put some weight like a can of beans on it.

Transfer this entire setting into refrigerator. Within 2-3 hours. The paneer is well-formed and ready to use.

Wonderful Paneer!!...

Note: The paneer packed airtight and stored in the refrigerator would keep fresh for a week.