Learn how to make Homemade Paneer (Cottage Cheese) In 15 Minutes and that too, effortlessly! Paneer is a star ingredient that tastes even better when made from scratch at home!
Hello paneer lovers! Today is our day of teaching and learning how to make homemade paneer (cottage cheese) in 15 minutes. Considering how I eat paneer almost every second day of my life, this was a huge missing piece on the blog. And today we are correcting it by showing you how to make homemade paneer easily in just 15 minutes. Yes, it's that easy and that simple and that fast, and you'll never go back to buying paneer again.
I'm so so excited to bring this post to you today. Because you know my cooking is generally andaaz, but when you are testing a recipe and end up with almost a kg of paneer after a day of recipe testing it's not entirely bad. We make homemade paneer in multiple ways and generally it's all free style, depending on what I have at hand.
Ingredients for making Paneer
All you need are two ingredients - full fat milk (yes, do not skip this and use skim milk) and an acidic agent like lemon juice, vinegar or yogurt.
Usually I'd just tip a spoonful or a capful or maybe two spoonfuls and see what happens because it is so natural and easy to make homemade paneer in an Indian kitchen that we don't even think about it.But I realised when I planned this post that umm andaaz is not gonna work anymore. So here are easy to follow instructions to make homemade paneer so that you never go wrong, and try making our own paneer every time you crave some.
Which acid to use for making paneer
There are three different acids you can use to make paneer: lime juice, vinegar and yogurt (curds). Adding vinegar will give you a really firm block of paneer. Lime juice and yogurt will result in softer, creamier paneer.
Step #1 Curdling milk for paneer
Start by bringing a litre of whole milk to a roaring boil, and add a tablespoon and a half of lemon juice or vinegar to it. If using curds or yogurt, I recommend adding ยฝ cup yogurt to the milk. I prefer using yogurt because the paneer is definitely creamier and less tangy, and more fresh tasting.
See how the picture on the right has cheese curds rising to the top? I added half a cup of yogurt to the milk, and took this picture midway to show you how the milk started splitting into soft cheese curds within minutes.
Don't stop there, because the process of making paneer has just started and this is about 8-10 minutes into the process. I would also recommend not going off to check facebook or scrolling through your Instagram feed because milk can boil over and spill in minutes. So stay there, because it's just 5 more minutes to creamy, soft homemade paneer.
Step #2: Separating cheese curds from whey
Once the milk starts separating, simmer it for another minute or two and you'll see it split completely between whey and cheese curds. This is how things will start looking. Switch off the flame, to make sure the paneer doesn't overcook. Be bold and take a small bite of those hot cheese curds. It's my favorite part of making paneer! It's when you taste creamy, fresh, melt in your mouth paneer straight off the stove and your life will never be the same again. You are also done!
Step #3: Strain and Set
The next step is to line a strainer with muslin or a cheesecloth and strain the paneer. Make sure you keep another vessel below the strainer to collect the whey. Don't throw it away because it's full of nutrients and perfect for kneading into dough or even spicing it with cumin and salt for a refreshing, tangy drink! Once I'm all done with straining, I like to fold the edges of the cloth over it and place a heavy object on top of it for 5-10 minutes. This really helps shape the paneer and set it into a block that you can slice into for those perfect paneer tikkas.
Hello soft, creamy, life changing homemade paneer!
How to make Malai Paneer
The process of making malai paneer is very similar. While boiling the milk in the first step, add half a cup of cream to it. The fats from the cream make malai paneer even softer.
Recipes using Paneer
- Paneer Butter Masala
- Saag Paneer
- Tandoori Paneer Tikka
- Palak Paneer
- Paneer Bhurji
- Matar Paneer
- Spicy Achari Paneer
- Palak Paneer Kofta Curry
- Aloo Paneer Tikki
Watch How to make Homemade Paneer Recipe Video
How To Make Homemade Paneer (Cottage Cheese) In 15 Minutes
Ingredients
- 1 litre Full Fat Milk or whole milk
- 1 ยฝ tablespoons Lemon juice / Vinegar Or ยฝ cup Yogurt
Instructions
- Bring milk to roaring boil and reduce the flame to a simmer.
- Add the souring agent of your choice (lemon juice, vinegar or yogurt) and mix with a spoon. Simmer for 2-3 minutes till you see the milk starting to split.
- Switch off the flame as soon as the milk splits completely and separates into whey and cheese curds.
- Line a sieve with a muslin cloth or cheese cloth and place this over another vessel. Strain the paneer into the cheesecloth and collect the whey into the bottom. Use the whey for kneading dough or to make a refreshing drink.
- Once the whey has strained out, you can use the paneer as is. Or if you wish to shape it into a block, cover the paneer with the edges of the cheese cloth and place a heavy weight on it. Set this aside for 10 minutes. Cut and store the paneer in an airtight container in the refrigerator for up to 3 days.
Video
Notes
- Malai Paneer: To make malai paneer, add ยฝ cup heavy cream to the milk and use 2 tablespoon vinegar or lemon juice
- Storage: Paneer can be stored in the refrigerator for up to 5 days. Submerge it in water to keep it fresh and soft. The water prevents it from drying out.
- Freezing Paneer: Paneer can be frozen, though it tastes slightly powdery when thawed. Therefore, I recommend making it fresh or making it a few days ahead instead of freezing it.
Indi Hewetson says
Hello Richa. I live in South Africa and absolutely love Indian foods but find it so hard to duplicate the taste and flavor at home. Today it is by chance i came across your blog. i have just printed the Indian makhani gravy recipe which I think is the secret to most of the vegetarian dishes I had eaten in restaurants. Its is like I have discovered what was lacking in all my attempts to make Indian curry .You have also made it easy to understand by using the English equal. I am going to try it and hopefully I will be an expert at making some of the dishes using this as a base and also impress my husband L.O.L. thank you for sharing.
Richa says
Thank you for leaving a comment Indi. I hope you like the gravy and keep trying more Indian recipes ๐
Diane says
Do you know if the homemade paneer freezes well? And what is your opinion on frying it? Is it necessary and does it help firm up the texture or
with reducing chance of melting in the food dish?
Richa says
Hey Diane, yes homemade paneer can be frozen and stays good in the freezer for up to six months. Unlike other cheeses, paneer doesn't melt when you fry it or cook it. It's not necessary to fry it or pre cook it. Frying it adds a nice crispness to the outside while keeping it creamy inside.
Irene says
This sounds great! I do have a question and I apologize if itโs a dumb one... When you say yogurt, do you mean actual whole milk plain yogurt or is there a special type you recommend? Sorry, Iโm new to Indian cooking.
Richa says
No problem - I mean actual whole milk plain yogurt.
Juanitta says
Can lactose-free milk be used for this? Iโm hoping so. I miss eating paneer ๐
Richa says
Hey Juanitta, honestly I've never tried it with lactose free milk so I can't say if it'll work. If you do end up giving it a try, please leave a comment here and let us know so that other readers can also benefit from your feedback
Claudia says
This is THE absolute best paneer recipe on the entire internet. I feel like I've tried them all, and nothing compares to this.
Richa says
YAY!
Asma says
Looks yummy , i 'll definitely try.Thank you so much for sharing this super easy recipe๐๐๐๐
Nithya says
Can we use ACV instead of synthetic vinegar in the recipe?
Richa says
Sure you can. Lime juice works too.
Joke (Yes that's a name in Belgium ;) ) says
yesterday I made paneer but used wine and apple vinegar - NOT recommended (but I wanted to try it for a recipe with my daughter and that was apparently the only sour thing I had in my kitchen yesterday). It left me a bit frustrated so I started to read on it.
Today I came upon your recipe. I tried it with whole yoghurt and whole pasteurised milk and ooooh my, what a difference in texture, creaminess, flavour! My daughter -the world's most picky eater - immediately fell in love with it. Me too! Thank you for sharing with the interwebs, and thank you for acknowledging that this is not an immediate process (which it is more with lemon or vinegar) so that it was a matter of patience ๐
Richa says
I love your name Joke! And thank you for sharing your experiment - I'm sure this will help other readers too.
Shahbaz says
Thank you for the recipe It was just awesome it was way ahead of the paneer sold in stores... And it was easy to make with step by step direction's
Richa says
Was it your first time making paneer at home Shahbaz! So glad you loved it. Homemade paneer is the best!
Richa says
Thanks Shahbaz. Homemade paneer is always the best!
Retisha Richardson says
I haven't made your recipe yet. I'm confused, how do you make cottage cheese from the paneers? Please explain!
Thank you,
Tisha Richardson
Richa says
Hey Tisha, in India paneer and cottage cheese are the same thing. Paneer is a firm cheese like I've shown in the pictures. Its slightly different from the cottage cheese sold in America and Europe where the cheese is softer.
Ridma says
Thank you so much for the recipe Richa. Just a small question (Iโm new to Indian food) will this paneer stay intact when added to a curry and not melt off?
Thanks again!
Richa says
It will stay intact if you use the method properly ๐
Dominica says
Thank you so much for this recipe with easy to follow directions! I just made it today, and it turned out perfectly. The pictures really helped me confirm that I was doing it right, and that my whey was the right color. I had to restrain myself from just eating the paneer plain instead of saving it for a recipe! I am so excited to be able to make my own paneer! My next project is collecting the right spices and trying to make paneer tikka masala, my very favorite food.
Richa says
Yay! Freshly made paneer is such a treat, and I always love eating it immediately. Even without any salt, the tangy, creamy taste never fails to satisfy
Ron says
Thanks for showing me this link. Now I can make Paneer Curry. Yum!!
Richa says
Yay! I'd love to know how it turns out
bonnie says
CAN U ADD SALT AND IF NOT WHY?
richagupta says
Yes, you can definitely add salt to this! The reason I haven't added it is because you may want to salt the dish you are adding it to.
Just Jo says
I love how "just do it" your approach to making paneer is Richa! I'/m guessing that's what andaaz means. I think I need to weight mine more heavily so it is firmer. What do you think about adding salt to the milk and acid? Any reason why you wouldn't?
Alix @A Hedgehog in the Kitchen says
Hi! So happy to discover your site - we LOVE Indian food and have been in the kitchen preparing tons of Indian food to share on our blog in January! Your paneer looks amazing and we can't wait to try it. (So far, we have been using a cheese that is often used to replace paneer in Indian recipes here in France, but I know it is so not the same flavor or consistency!)
richagupta says
Thanks Alix, so glad you liked what you saw. Paneer is actually quite easy to make at home, and I have a recipe to make homemade paneer on the site if you do a quick search ๐ I'm sure you'll never go back to using a substitute!
Alix @A Hedgehog in the Kitchen says
Ooh, I am definitely going to check it out! Making homemade paneer is still on our list of upcoming kitchen experiments! Can't wait! Thanks! ๐