Homemade Paneer Recipe | How to make paneer at home | Recipe to make Indian cottage cheese at home with step by step instructions

Here i am sharing a recipe of Homemade Paneer Recipe | How to make paneer at home from scratch,  without using lemon juice or vinegar.

Also known as Indian cottage cheese, this is one of the easiest recipes that you would make at home with just 2 ingredients. All you need is curd/yogurt and milk.

The result is super rich, creamy, super soft yet firm enough Paneer to get it smoothly sliced for making Palak paneer recipe.

Likewise, few of recipes made from scratch like  2 ingredient homemade almond milk ,  Vegan Thai red curry paste and 2 ingredient homemade coconut milk tastes amazing and I make sure these are made at home.

Why homemade Paneer Recipe | How to make paneer at home is the best option?

Sourcing readymade Paneer from outside is very easy here in India, still I preferto make it home.

We use Paneer almost everyday in something or the other, as it is high protein ingredient enriched with calcium.

Moreover, the process to make paneer is very simple and can be done in a jiffy without any hassles.

All you need is 2 ingredients and you are done with soft paneer at home without compromising on its qualities.

So, now lets get into how to make this basic paneer at home, so that you can enjoy all the paneer delicacies without a fuss.

If you are looking for more Paneer recipes, do check out the following on the blog –

Paneer Jalfrezi, Paneer Frankie/Kathi roll/paneer wraps, Paneer ke ande, Paneer Kathi roll, Paneer and vegetable tikka, Easy kalakand Recipe, Paneer masala, and Bengali rose gulkand sandesh.

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Lata Lala

Homemade Paneer Recipe | How to make paneer at home

Homemade Paneer Recipe | How to make paneer at home is one of the easiest recipes that you would make at home with just 2 ingredients. All you need is curd/yogurt and milk.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Resting time 1 hour hr

Servings: 210 Grams Paneer

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 1 litre Milk preferably full cream
• 1/2 Cup Curd
• 3/4 Cup Water to dilute the curd

Method

 

Boil milk

1. To make paneer we will first boil milk. If it's already boiled then just bring it to boil once again. Now turn the heat to lowest.

Curdle milk

1. After that take required amount of curds in a boil. Dilute it with water. Add this to boiled milk and continuously stir the milk with spatula.
2. Once you see the whey starts to separate turn off the heat. Let it sit covered for a while.

Strain the liquid

1. When using Paneer maker, place a big bowl under that. Transfer the prepared paneer with whey water into it.
2. Let it strain completely.

Cut the paneer

1. Press the top with lid. Keep this for an hour.

Set the paneer

1. Let it allow to sit for an hour and then cut and use as desired.

Traditional method using cloth and  colander

1. With the help of colander lined with muslin cloth, let the whey get drained and let the paneer sit in the cloth for some time. Press it down with some heavy object or vessel to get a good shape.
2. Let it allow to sit for an hour and then cut and use as desired.

Notes

1. Preferably use full fat milk to make softest paneer.

2. You may use lime juice /vinegar diluted in water to curdles the milk replacing curd.

3. Once the milk has curdled, immediately turn off the flame. Otherwise it may result in hard paneer.

4. Do not discard the whey i.e. the drained water; to knead the chapati/paratha dough or for making curries.

Homemade Paneer Recipe | How to make paneer at home with step by step instructions

Boil milk

To make paneer we will first boil milk. If it’s already boiled then just bring it to boil once again. Now turn the heat to lowest.

Curdle milk

After that take required amount of curds in a bowl. Dilute it with water. Add this to boiled milk and continuously stir the milk with spatula.

Once you see the whey starts to separate turn off the heat. Let it sit covered for a while.

Strain the liquid

When using Paneer maker, place a big bowl under that. Transfer the prepared paneer with whey water into it. Let it strain completely.

Set the paneer

Press the top with lid. Keep this for an hour.

Cut the paneer

Once the whey water is sieved completely, take out the paneer block. Cut and use as desired.

Traditional method using cloth and  colander 

With the help of colander lined with muslin cloth, let the whey get drained and let the paneer sit in the cloth for some time. Press it down with some heavy object or vessel to get a good shape.

Let it allow to sit for an hour and then cut and use as desired.

My suggestion

Please do not discard the whey i.e. the drained water; use it for making it makes dough for chapatis/parathas or use in curries replacing water. This water is highly nutritious and has good amount of protein.

Top tips

1. Preferably use full fat milk to make softest paneer.

2. You may use lime juice /vinegar diluted in water to curdles the milk replacing curd.

3. Once the milk has curdled, immediately turn off the flame. Otherwise it may result in hard paneer.

4. Do not discard the whey i.e. the drained water; to knead the chapati/paratha dough or for making curries.

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