Homemade Paneer



1 ltr full fat milk / full cream milk

2 tblsp vinegar / or lemon juice


Thin muslin cloth or cotton napkin

Some bowls and a heavy weight


  • Boil milk in a heavy saucepan on a medium-low flame
  • Stir occasionally to prevent from burning and forming cream / malai on top of the milk
  • Meanwhile take a bowl and place one strainer on the pan, line the strainer with clean muslin cloth or cotton napkin
  • You can line the pan directly with the cloth
  • Once the milk comes to boil, simmer the flame and pour one tblsp vinegar or lemon juice
  • Stir continuously till the milk curdles, keeping the flame on low
  • You can add some more vinegar to coagulate the milk and water separate completely
  • Once the milk curdles completely don't boil it more. Remove immediately from the flame and strain it
  • Switch off the flame and immediately pour the entire mixture in the strainer lined with muslin cloth
  • Carefully gather the edges of the muslin cloth as the coagulated milk mixture will be very hot
  • Immediately run some cold water on the gathered muslin all over
  • Gather muslin cloth edges tightly and  place it back on the strainer , keeping it on a plate
  • Keep some heavy weight on top of the muslin for 20- 25 minutes
  • Paneer will set after 30 minutes, cut it into cubes.
  • Always immerse the paneer cubes in some fresh water , in a container ,close with a lid and store in the fridge.
  • Paneer stays fresh for 2-3 days in the fridge.
  • Soak the paneer in warm water , once you remove it from the fridge, before you use it in making any dishes.


Post a Comment

Popular posts from this blog

Udupi style Sihikumbalakayi Huli / Pumpkin Sambar and Thondekayi palya

Cheesy Garlic Pull-Apart Bread

Tuppa Dosa with Chutney