Home Made Paneer – doesn’t that sound like a dream? Paneer is that delicious, firm Indian cheese used in so many curries, snacks, and veggie dishes. While you can buy it at Indian groceries, there’s something so satisfying about making it yourself at home.
About the Recipe
I know what you might be thinking – making cheese at home sounds intimidating. But this paneer recipe is surprisingly simple. Just a couple basic ingredients and some stove time. Once you see how easy it is, you’ll want to make your own paneer all the time. So much fresher and creamier than store-bought.
Why You’ll Love This Recipe
Where do I start? This homemade paneer is rich, creamy, and has such a fresh dairy flavor. It’s firm enough to hold its shape but still tender and lush on the inside. Making it at home means you control the ingredients for the best quality. And hello, major cost savings over buying it premade. It’s such a versatile ingredient too.
Home Made Paneer
Cooking Tips
This one is all about technique. Make sure to bring the milk to a gentle boil while stirring frequently to prevent scorching. The curds should form nice and soft after adding lemon juice. Strain them gently through muslin to retain as much as possible. And don’t skip the refrigeration step – it firms up the paneer perfectly.
Serving and Storing Suggestions
One batch makes around 8 oz (225g) of fresh paneer, enough for 2-4 servings depending on your dish. It’s best consumed fresh but can be refrigerated for 3-5 days. Enjoy it in classics like palak paneer, butter paneer, or paneer tikka. Or get creative with paneer wraps, salads, even desserts. Total prep time is only around 30 minutes, plus chilling.
Similar Recipes
- Homemade Tofu
- Fresh Ricotta Cheese
- Restaurant-Style Butter Chicken
- Chana Masala (Chickpea Curry)
Home Made Paneer
Ingredients
- 1 litre Milk
- Ripe Lemon's Juice
- Muslin Cloth
Instructions
- Boil the milk in a pan stirring continuously.
- After a few minutes when the milk starts boiling, add the lemon’s juice continuing to stir the milk.
- The milk starts curdling and the curds move to the top of the pan and the watery whey moves to the bottom of the pan.
- Switch off the cooking fire.
- Wait for around 15 minutes so that the curds and whey separate completely.
- Using the muslin cloth filter the curds. Do not throw away the whey water.
- Wring it tight further to remove even the minimal whey in the curds.
- Put a knot on the muslin cloth capturing the curds inside and hang it for a few minutes so that remaining whey water drips off from the muslin cloth.
- Refrigerate it for 3 hours so that the curds solidify further.
- The refrigerated curds, called Paneer is now ready to use.
The whey water is also rich nutritionally and can be used for cooking like for instance kneading chapathi dough and some such use.
Frequently Asked Questions
Can I use low-fat or non-dairy milk?
For best texture and flavor, stick to whole cow’s milk. Low-fat or skim milk won’t produce as rich, moist homemade paneer. Plant-based milks can work but will affect taste and may require adjusting ingredient ratios.
My paneer has a grainy texture, what happened?
Likely the curds weren’t kneaded and strained enough to remove all the whey liquid. Be sure to squeeze out as much moisture as possible through the muslin cloth before hanging and chilling.
How long does fresh paneer last?
When stored properly in the fridge submerged in water or milk, homemade paneer lasts 3-4 days at peak freshness. Use within a week for food safety.
Can I freeze extra homemade paneer?
Yes, you can freeze your fresh paneer for 2-3 months. Let it thaw in the fridge before using. The texture may be slightly more crumbly than fresh but it’ll still work well for cooking.
What dishes use paneer cheese?
Oh, so many delicious options. Paneer shines in Indian curries like palak paneer and matar paneer. But you can also use it for snacks like pakoras, stuffed into naan or paratha, scrambled into eggs, or baked into cheesy breads. It’s great cubed in salads too.
