Homemade Paneer

Paneer (homemade cottage cheese) is a white cheese with a tofu-like crumbly texture and a mild creamy flavor. It can be made easily at home as well, with just two ingredients– milk and lemon. Homemade panner is incredibly fresh and soft and can be used in a variety of dishes, from starters to dessert.

The best paneer is made from raw, toxin-free milk. When I lived on a farm where the cows fed on agro-toxin-free grass, I loved making paneer frequently to utilize the surplus supply of milk and at the same time enjoy a wide range of different dishes  – curries, tikkas, pulao – all made with paneer. Unfortunately, raw milk isn’t always easy to find, and hence you can make this paneer recipe with any organic animal milk that hasn’t been ultra-pasteurized.

Homemade paneer is made by boiling milk, adding lemon juice, and then separating the liquid from the curd-like crumble. Alternatively, you can also use vinegar instead of lemon juice. Vinegar will give a more firm paneer block, while lemon juice or curd will yield soft, crumbly paneer.

Print Recipe

Homemade Paneer

Pestos, Dips & Sauces – Indian

Serves: 4

Prep Time: 15 min – Cooking Time: 10 min – Total Time: 25 min

Nutritional Benefits: Paneer is a rich source of protein, with 100g of paneer containing 83 grams of protein. It is also rich in calcium which helps to strengthen teeth, bones, nerves, and heart muscles. Magnesium is another mineral in paneer that helps regulate blood sugar levels, and with the high protein levels as well, it helps release sugar into your blood slowly. It also contains potassium that balances fluids in your body and controls blood pressure levels. In addition, phosphorus helps boost the digestive process.

Ingredients

• 2 liters organic milk
• 1 lemon

Instructions

1

Bring the milk to a gentle boil over medium-high heat while stirring continuously. This should take about 5 to 7 minutes.

2

When the milk boils, stir in freshly squeezed lemon juice and simmer for about 2 to 3 minutes or until you see the milk starting to split.

3

Turn off the heat when the milk completely splits into whey and cheese curds.

4

Place a cheesecloth on top of a colander and drain the paneer into it. Squeeze to remove all the whey (liquid) from the paneer. Wrap up the cloth and hang it in a place to slowly allow all the liquid from the paneer to drip off.

5

Once all liquid is drained off, add salt and shape the cheese into a block.

6

Store in an airtight container at a cool temperature for 2 days, and the paneer is ready to be used.

Nutrition

• 262 Calories
• 26.7g Carbohydrates
• 42mg Cholesterol
• 10.6g Fat
• 0.4g Fiber
• 17.1g Protein
• 6.2g Saturated fat
• 243mg Sodium
• 23.6g Sugar

Notes

If making paneer from milk that is about to go sour, consume immediately.