If you love paneer, making it at home is a game-changer. In this post, I’ll show you an easy way to make homemade paneer in just 30 minutes. The method is super simple, using basic ingredients like milk and lemon.
You can make it with cirtic acid, curd or vinegar too, but this is the best recipe for giving you the most soft paneer. Once you try this, you’ll never go back to store-bought paneer again!
If you love paneer ( cottage cheese) then you know homemade paneer is the best. So in this post I am sharing with you easy way of making homemade paneer in minutes. Paneer that is creamy and soft to make and method to make it is super simple. Try these easy steps for making paneer or cottage cheese at home and you will never buy it again.
Why try this Recipe?
- Fresh and Authentic: Homemade paneer offers a fresh, rich taste that store-bought versions can’t match.
- Control Over Ingredients: You can control the quality and quantity of ingredients, ensuring your paneer is pure and free from preservatives.
- Customizable: You can experiment with different milk types (like cow, buffalo, or even plant-based milk) for a unique flavor and texture.
- Cost-Effective: Making paneer at home is often more affordable than buying it from the store, especially if you use local milk.
- Satisfying and Fun: The process of making paneer is simple and fun, making it a rewarding experience for anyone who loves cooking.
There are many ways to make homemade paneer, but basics are all same. You need to curdle the milk and you need a souring agent for that. You can use any of the souring agent from lime juice/lemon juice, vinegar, citric acid or yogurt. But one thing you should not compromise is Milk.
How to Make homemade Paneer from Milk?
As I said before once you learn to make it at home, you will use it for all your paneer dishes that you make at home. You need just 2 ingredients for making paneer. So lets start the process.
- First start with heating the milk and bringing it to a boil.
- Then switch off the heat and add either 1-2 Tbsp of lemon juice or vinegar to it. If you are using citric acid use 1/2 tsp dissolved in 4-5tbsp of water and stir in the hot milk. If you are using yogurt add about 1/2 cup yogurt for a litre of milk.
- Once you add the souring agent and stir it immediately you will see milk starts to curdle and curds rising on the top. Now switch on the heat on lowest and stir it with a wooden spoon once or twice.
- Within 5-6 minutes you will see the curd cheese and whey are completely separated. Do not over cook at this stage as it may get overcooked and result in a rubbery texture.
- Since paneer is fresh cheese, it does not require any maturing phase.
- For straining take a cheese cloth or muslin cloth over a deep pan like I have shown in step by step video and pour the entire content ( whey and hot cheese curds). These curds are also known as ‘Chenna’.
- Now Fold over the edges of cloth and allow it to stand for few minutes. Whey will be collected in bottom of the other vessel and cottage cheese will be separated in the folds of cloth.
- Now you can use this fresh homemade paneer directly it directly if you wish to.
- But for making it perfect for cutting I keep it pressed under a heavy object for 10-15 minutes. This way you make perfect creamy block of homemade paneer that slices evenly and perfectly.
If I have not said enough times, this is the best homemade paneer for all you recipes from Tandoori paneer tikka to Paneer do pyaza.
Recipe Notes
- Now add lemon juice to curdle it. The curds will separate from whey.
- Now remove the pan from stove and pour the contents in a strainer or cheesecloth which is placed on a large vessel and drain the whey.
- Do not throw away the whey (its is very nutritious) as you can use it to knead dough for softer Chapati or add to any curry in place of water.
- After all the water is drained remove the Paneer from the strainer and keep it on a flat plate and cover with another and place something heavy on it. After 20 minutes cut pieces and use as desired.
Substitutions for Making Paneer
- Lemon Juice Alternatives: Use vinegar (white or apple cider) or 3-4 tablespoons of yogurt for curdling the milk.
- Milk Type: Replace full-fat milk with whole cream milk for a creamier paneer or use lactose-free milk for a dairy-friendly option.
Variations for Paneer
- Herbed Paneer: Add dried herbs like oregano, parsley, or thyme after curdling for a flavorful twist.
- Spiced Paneer: Mix turmeric, chili flakes, or cumin seeds into the curds before straining.
- Masala Paneer: Add finely chopped green chilies and coriander leaves for a spicy variation.
- Nutty Paneer: Blend soaked cashews or almonds into the milk before boiling for a rich, nutty flavor.
How to Store Paneer to Keep it Fresh?
To store it, keep it in water. Make sure paneer is fully submerged in water. This way paneer remains fresh for 3-4 days. To store it for longer durations like 2-3 months freeze it and store in the freezer. When You are ready to use it take it out of freezer one our prior to cooking and soak it in normal water. After one hour take it out and use as required.
How to use Paneer in Recipes?
Paneer is a highly versatile ingredient that can be used in numerous dishes. You can enjoy it in rich curries like Paneer Butter Masala or Palak Paneer, or transform it into a quick and flavorful Paneer Bhurji.
For a smoky touch, try Paneer Tikka or Paneer Satay . It also makes a great filling for Paneer Parathas or wraps and can be tossed in salads for added protein. If you’re craving a lighter snack, try making Paneer Pakoras.
FAQs
Why is my paneer crumbly?
Crumbly paneer that does not hold together well can be caused by premature addition of the coagulent (lime juice or vinegar or any other acidic substance). Adding the acid before milk starts boiling can cause paneer to be crumbly. Make sure milk is boiling well, after which add the acid.
What is the difference between cottage cheese and paneer?
The difference between cottage cheese and paneer is, cottage cheese sometimes contains salt and many times cream too is added. But in paneer no salt is added and neither extra cream.
How much paneer is in 1 litre of milk?
You can get approximately 200-250 grams of paneer from 1 litre of milk.
Why does paneer become hard?
If you add too much acidic agent like lemon, lime or vinegar it paneer can turn hard. So add only as much as required.
While cooking, immediately switch off the heat as soon as milk curdles. Overcooking after curdling of milk may turn paneer hard.
Soaking it in water prior to 10 minutes add moisture to paneer and when you cook it paneer will taste soft melt in mouth.
Which Milk for Making Paneer?
Always use full fat milk as that will yield that creamy melt in mouth texture. Homemade Paneer traditionally is made with buffalo milk in India, but these days people often use a mix of cow and buffalo milk.
Can we make paneer after removing cream from milk?
Yes, you can make paneer after removing cream from milk, but it may be slightly less creamy than when using whole milk.
More Such Recipes
- Paneer Butter Masala Recipe
- Vegetarian Paneer Satay (Video Recipe)
- Crispy Fried Paneer Sandwich
- Spinach & Paneer Pancakes
- Potato paneer walnut cutlets
- Punjabi Matar Paneer Sabji Recipe
- Palak Paneer Recipe
- Unique Onion Paneer Pakora
- Paneer Paratha Recipe
- Chilli Paneer – Indo Chinese Main Course
Watch Video
How to Make homemade Paneer in 30 Minutes
Ingredients
- /.1 litre Full Fat Milk
- 1 1/2 tablespoons lemon juice
Instructions
- Bring milk to roaring boil and reduce heat to lowest.
- Add lemon juice or vinegar and stir with a spoon.
- Allow it to stand 1 minutes.
- The milk will start to split. Stir it once.
- In 2-3 minutes milk will curdle completely and whey and cheese curd cheese separate.
- Switch off the heat now.
- Place a muslin cloth or cheese cloth over another big vessel. Pour this mix over and allow it to strain for few minutes.
- Paneer is ready to use now.
- To shape it into market like block for perfect slicing, fold over the edges and place a heavy object over it for 10 minutes.
- Now you can use this paneer to make your favorite dishes.
- The whey is also quite nutritious and protein rich, so do not throw it.
- you can use it for knead dough, add it while making curries, dal or soups.
Notes
