Homemade Paneer

Paneer (homemade cottage cheese) is a white cheese with a tofu-like, crumbly texture and a mild, creamy flavor. It can easily be made at home using just two ingredients – milk and lemon. Homemade paneer is incredibly fresh and soft, making it ideal for a variety of dishes, from starters to desserts.

The best paneer is made from raw, toxin-free milk. When I lived on a farm where the cows grazed on agro-toxin-free grass, I frequently made paneer to use surplus milk while enjoying curries, tikkas, and pulao – all enhanced by the flavor of paneer. Although raw milk isn’t always available, you can prepare this recipe with any organic animal milk that hasn’t been ultra-pasteurized.

Homemade paneer is prepared by boiling milk, adding lemon juice, and then separating the whey from the curd-like solids. Alternatively, vinegar can be used instead of lemon juice; vinegar yields a firmer paneer block, while lemon juice produces a softer, crumblier texture.

Print Recipe

Homemade Paneer

Dairy & Paneer – Indian

Serves: 4

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

Nutritional Benefits: Paneer is an excellent source of protein, calcium, and other essential minerals. It contains approximately 83 grams of protein per 100 grams, supports strong bones and muscles, and provides significant amounts of calcium, magnesium, potassium, and phosphorus for overall health.

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 2 to 3 minutes until the milk begins to split.

3

Turn off the heat once the milk has completely split into whey and curds.

4

Place a cheesecloth over a colander and pour the mixture into it. Squeeze to remove all the whey.

5

Wrap the cheesecloth and hang it to allow any remaining liquid to drain off slowly.

6

After draining, add salt and shape the cheese into a block.

7

Store the paneer in an airtight container in a cool place for up to 2 days before use.

Nutrition

• 262.0 Calories
• 26.7g Carbohydrates
• 42.0mg Cholesterol
• 10.6g Fat
• 0.4g Fiber
• 17.1g Protein
• 6.2g Saturated fat
• 243.0mg Sodium
• 23.6g Sugar
• 0.0g Trans fat

Notes

If you are using milk that is nearing sourness, consume the paneer immediately for the best quality.