Although India is not a country known for its cheese, paneer is the cheese that has left an indelible mark on Indian cuisine. Used in recipes like mattar paneer, paneer tikka, palak paneer, it is the most common Indian form of cheese. Paneer is an unaged and acid-set cheese that is similar to queso blanco, except that it has no added salt. Paneer is also a non-melting kind of a cheese, which is why it is often fried before being added to a dish. Unlike a lot of cheeses in the world, paneer is not made by the addition of rennet; it is therefore completely vegetarian.
Here, fresh paneer is just a phone call away, so we don’t always make this at home. I was also a little worried about this homemade one not turning out as good as the store bought one, but after making this, I realise that the homemade version so much creamier. In fact, this time around I even tried a herbed variation – just before it’s time to set the cheese, I added salt, pepper and thyme. None of my friends could guess what it was because 1. it was so wonderfully creamy and 2. the addition of flavor threw them off, because traditionally, paneer has absolutely no salt added.
Paneer
Yield: 250gms/9oz.
1 litre/ 1/4th gallon whole milk
2 tsp lime/lemon/vinegar*
- Bring the milk to a rolling boil and add the lime juice or vinegar, whichever you are using, and keep stirring.
- You will see that the milk curdles into the cheese and whey. Turn off the heat at this point and let it rest for 5 minutes.
- Line a colander with a cheesecloth or use a fine mesh to drain off the whey.*
- Adding flavour: If you’d like, add salt, pepper and herbs and this point and blend it it with the panner
- Let this sit for an hour or so. If you’re using the cheesecloth then you can gather the sides together and wring it to get rid of the excess whey. While using the fine mesh strainer, press the paneer with a spoon.
- Here, I’ve drained the paneer for about an hour to achieve soft cubes.
- For firmer paneer, place some weight (heavy pan, pile of books, watermelon:)) on the paneer covered in cheesecloth for another 2 hours.
- Once firm, you can use it immediately by cutting into cubes or whatever, the recipe requires.
* A reader, Amy pointed out that when using bottled lemon juice, she needed to use 3-4 tablespoons of it (thanks, Amy!).
The paneer will keep in an airtight container in the refrigertor for upto a week.
{ 38 comments… read them below or add one }
I’ve never tried making paneer, but have always wanted to. Thanks for the great instructions!
Somehow I’ve always found making paneer therapeautic in a way…I dunno, its just so calming and makes you feel like you can cook almost anything (though the truth might be far from that, in my case!)…
I have to try out the thyme-flavored paneer! I can already think of recipes I’d use it in….
My mum makes paneer at home, it has a different, crumblier, softer, fresher texture to the stuff we can buy in shops here (UK).
My favourite recipe for paneer, shop-bought or home-made, is the Shahi Paneer recipe on mum’s site (Mamta’s Kitchen) provided by a caterer in Roorkee, now passed away, known as Pandeji! Unlike most recipes on mum’s site this one uses a ready-made spice mix, but it’s just wonderful. And very rich!
Wow Shaheen! You’ve enlightened me! We used to make cheese on the farm back home and i really want to give this a try now. Never had paneer cheese before…!
Nicole, do make it sometime. It’s so easy you will wonder why you never tried it sooner!
Amrita, you are now officially good in my books for finding paneer making therapeautic. :D
Oh Kavey, your mom’s paneer recipe sounds delicious. I will have to hop over to her blog to try it out.
Beth: Super easy, try it soon!
ohh nice! :) Off late I don’t even have to bother to curdle the milk.. the heat tends to do that.. I get fresh paneer almost everyday by default :P Btw unique western touch with the thyme.
am SO bookmarking this! thank you for sharing! you always have the loveliest recipes!
I love the fact that you made herbed paneer. While I do make regular paneer, I’m yet to try herbed paneer. Thanks for this, Shaheen!
I make paneer at home too…herbed paneer sound neat.
Nicely done! The only place I have been able to find paneer is across town and a 30 minute drive.
I really want to do more Indian cooking so very happy I found your blog. Do you have any must make Indian begineer recipes?
Gr8 recipe and i am sure i am going to make it at home …
Thanks
This is very similar to the Mexican queso fresco cheese. I’ve made it several times because it is so easy to make and you can get creative with it. What spices did you use?
Hey Jeff, once you try this, I promise you won’t go back to the store bought version.
Hey there Ben! :) Yes, it is quite similar, isn’t it? I added salt, pepper and thyme to the paneer before I let it set, like mentioned in the post.
Hey Shaheen,
This is a great recipe. I really love paneer with spinach or simply dusted with toasted geera(cumin) and sprinkled with corriander leaves. I have another fave, can you make Dhokla. I’m nuts about it, especially with hot tamarind sauce condiment. I have been searching high and low for a great recipe.
Oh wow adding pepper and herbs make the paneer more yummier….Thank you for the step-wise pictorial….
great step by step instructions!
I like the sound of the herbed paneer!
Thank you for the instructions! I will be making this one day!
Hey Doborah, I like the idea or toasted cumin on paneer. You know, dhokla is so easily available that it’s taken for granted. I have never made it. If I find a good recipe, I will be sure to pass it on. :)
I love the creaminess of home-made paneer too. And now we’ve begun getting masala flavoured paneer in some stores…but nothing to beat home made paneer1 YUM post!
Shaheen nice!
Shaheen's post is also a great insight for those who buy paneer off the shelf for any kind of cottage cheese preparations. For e.g. Once you drain the whey, you can also use the crumbled form to make some yummy paneer bhurji & malfati or as a stuffing for bread rolls and chicken.
I love paneer!
Where I live, the supermarkets don't carry it, so everytime I want a fix I have to go to an Indian restaurant.
I had no idea it was so easy to make, will definitely be giving this a try.
To make paneer even softer, try adding sour yogurt to curdle the milk. You would need approx. 3/4 cup sour yogurt to curdle 1 ltr of milk. This paneer is really delicious and very soft and creamy. Try it: you will never use lime/lemon/vinegar again! :-)
Do you add the 3/4 cup sour yogurt in the boiling milk – & continue to boil or take off right away
Tks
Herwin, please continue to boil the milk after you have added the whisked sour yogurt until you see whey separate and it is clear. Take off the heat and allow to stay thus for an hour and then strain. Good luck!
wowwwwwwwwwww……….!
this is an amazing website for my different types of food search.
its really goo
you pictures are great
Does anyone know if it’s possible to freeze the paneer once it’s done?
no its not :( <3
I have done it before and it came out okay. I froze the store-bought kind. Maybe it’s not ideal, but it was good enough for me.
A super recipe. I’m so glad that it’s easy to make. Thanks for the recipe x
Thanks for the recipe, my paneer came out really well. :)
How much paneer does this make? May I use 2% milk or will that lessen the curdled portion?
Thanks for the great recipe!
The richer, the better.
hiiiii
Sooo many lovely Indian ladies on this blog …. woo hoo
Anyone from London?
very nice, could it be used as a spread
Fantastic!!! I just made cheese!! Will have some with our curry, yum
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