How To Make Paneer (Indian Cottage Cheese) at home

How to make Paneer

How to make Paneer
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How To Make Paneer

Homemade paneer - Indian cottage cheese is quick and easy to prepare. You can eat uncooked raw paneer with added sugar in it or you can prepare a variety of dishes like - paneer pakora, paneer butter masala, palak paneer, mutter paneer etc.

100 gms of paneer made from cow milk provides 18.3 gms of protein, 20.8 gms of fat, 2.6 gms of minerals, 1.2 gms of carbohydrates, 265 kcal of energy, 208 mgs of calcium, 138 mg of phosphorous. It contains reasonably good amounts of fat and cholesterol.

Approximately 200 gram to 250 gram paneer can be prepared from 1 liter of milk. It is rich in calcium, phosphorous and protein and aids in building bones and muscles also prevents tooth decay hence, paneer should be part of your daily diet especially if you are a vegetarians, as it fulfills protein need of the body. 
Prep Time10 mins
Cook Time20 mins
Resting time1 hr
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Indian
Servings: 200 grams paneer
Calories: 265kcal
Author: Punam Paul


for paneer ( Indian cottage cheese )

  • 4 cup full cream milk (पूर्ण वसा वाला दूध) preferable cow's milk
  • 2 tablespoon lemon juice (नींबू का रस) or 2 tablespoon vinegar or 1/2 cup yogurt

other materials required:

  • 25x25 centimeter muslin cloth (मलमल का कपड़ा)


for preparation of paneeer

  • Boil milk in heavy bottom pot on medium flame and stir occasionally so that skin doesn’t form on the surface of milk and allow it to boil.
  • Meanwhile take another pan or a bowl and place a large strainer with clean muslin or cheese cloth on the strainer. You can directly line the pan with the cloth but strainer is recommended so that paneer doesn’t fall in the pan during gathering the paneer.
  • While the milk is boiling, pour souring agent of your choice - lemon juice or vinegar or yogurt and stir gently.
  • You will see the entire milk begins to curdle. If your entire milk doesn’t curdle, pour some more lemon juice immediately to curdle the milk. When you see whitish or greenish colored whey in the milk, turn off the flame. (If you continue to cook at this stage, paneer can become hard, so to prevent that you need to use a bowl full of ice cubes or ice cold water to stop it from getting cooked further).
  • Allow it to settle for 1 minute. Pour curdled milk in the bowl with a thin cheese cloth lined over strainer 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, carefully gather the edges of the muslin cloth as the coagulated milk mixture will be very hot, and strain the coagulated milk gently.
  • Rinse it under running water to remove the smell of the lemon juice then twist the gather the edges of the muslin cloth so that the soft cheese is in the shape of a ball. Squeeze out the excess water. If using yogurt you can skip rinsing.

How to make paneer at home

  • Make a knot of the gathered cheese cloth. Squeeze any excess water and hang it for 30 minutes to remove excess whey.
  • Place muslin cloth on a plate with gathered coagulated milk; place a heavy object on it for the paneer to set. After 1 hour, remove the cloth and cut it to cubes.
  • The paneer is ready for cooking! Refrigerate the paneer and use up with 2 to 3 days. Or freeze up to 1 month.
Punam Paul

Punam Paul

Punam Paul is Indian chef with passion to cook and serve Indian food both vegetarian and non-vegetarian with love. She has been school teacher who quit a 8-years-old job and founded the cooking website,

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