Easy Homemade Paneer - 2 Ways | Making Paneer Cheese at Home
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 35 minutes
- Yield: 350 grams
- Category: cheese
- Cuisine: Indian
Ingredients
- 3 litre milk
- half lemon
- 2 tbsp water
Method
- Firstly, rinse a thick-bottomed vessel to prevent milk from burning.
- Add 3 litres of milk and bring to a boil by stirring occasionally.
- Once the milk is about to boil, add in lemon juice. Make sure to mix lemon juice with water to reduce the concentration.
- Stir well till the milk curdles.
- Add lemon water until the milk curdles completely, and the water separates.
- Now, drain off the curdled milk over cheesecloth.
- Rinse with cold water and squeeze out the water.
- Shape the paneer into a block, and keep the heavy object over it.
- Rest for 20 minutes or until the paneer sets completely.
- After 20 minutes, the cottage cheese is set well and ready to cut.
- Finally, store the Homemade Paneer in an airtight container and use it for a week when refrigerated.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.