How To Make Paneer

A favorite ingredient in many Indian recipes, Paneer is easy to make at home. See just how easy with this step-by-step paneer recipe.


Paneer Recipe | One Dish Kitchen

Making paneer had always been on my bucket list of recipes to try at home. Paneer is a popular ingredient in many popular Indian dishes.

What Is Paneer

Paneer is a fresh cheese which means you can make it and eat it right away without having to age or culture it.

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How To Make Paneer | One Dish Kitchen

What surprised me the most was discovering just how easy it is to make paneer. In this easy paneer recipe, the only ingredients needed are whole milk, lemon juice and salt.

How to Make Paneer

Step 1

Pour milk in a large pot and heat it until it begins to simmer.

(Note: you will need to use whole milk. Lower fat milk doesn’t have enough fat in the milk to separate into curds and whey.)

How To Make Paneer | One Dish Kitchen

Step 2

When the milk begins to bubble, pour in the lemon juice.  You should immediately notice the milk curdling.

Using a spoon, gently stir the clumps together.

How To Make Paneer | One Dish Kitchen

Step 3

Pour into a colander lined with cheesecloth and rinse with cold water.

Paneer Recipe | One Dish Kitchen

At this point, taste the cheese. If you want, add a pinch of salt and gently stir the curds with a spoon.

Step 4

Then, gather up the ends of the cheesecloth and squeeze the excess water out.

From this point, my pictures mysteriously disappeared from my camera and I have nothing to show you of the remaining steps, but trust me – the rest is easy.

Step 5

Transfer the cheese curds which are still in the cheesecloth to a large round plate. Shape it into a disc and place another plate on top of the cheese and weigh it down with a couple of cans or pack of flour.

Place the plate of cheese in the refrigerator to chill for at least 30 minutes.

Step 6

Unwrap the disc of cheese and use in any number of Indian dishes.

Use the Paneer in my Saag Paneer recipe for One.

How To Make Paneer | Saag Paneer Recipe | One Dish Kitchen

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Paneer Recipe

How To Make Paneer | One Dish Kitchen

How To Make Paneer

Prep Time: 10 minutes
Cook Time: 10 minutes
Resting Time: 30 minutes
Total Time: 20 minutes
Course: Cheese
Cuisine: Indian
Keyword: cheese
Servings: 4 servings
Calories: 301kcal
Author: Joanie Zisk

Ingredients

  • cheesecloth
  • 8 cups whole milk
  • 1/4 cup lemon juice
  • 1/4 teaspoon salt (optional)

Instructions

  • Line a colander with a large double layer of cheesecloth and place it in the sink.
  • Add the milk to a large pot and bring to a gentle boil over medium heat. Stir frequently to avoid burning the bottom.
  • Pour in the lemon juice and reduce the heat to low. You should immediately see the milk curds. Using a spoon, gently guide the curds to the center of the pot, making sure they don't break up.
  • Remove the pot from the heat and carefully pour the contents into the cheesecloth lined colander. Gently rinse with cool water and squeeze out any excess water (whey).
  • Add 1/4 teaspoon kosher salt to the curds and stir very gently.
  • Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out any additional water.
  • Place the ball of cheese onto a large round plate and set another plate on top. Weigh the second plate down with a few cans of beans or something similar.
  • Place the plate of cheese in the refrigerator and chill for 30 minutes.

Nutrition

Serving: 0.5cup cubed | Calories: 301kcal | Carbohydrates: 24g | Protein: 15g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 355mg | Potassium: 659mg | Sugar: 25g | Vitamin A: 15.8% | Vitamin C: 7.2% | Calcium: 55.1% | Iron: 0.8%
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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A favorite ingredient in many Indian recipes, Paneer is easy to make at home. See just how easy with this step-by-step paneer recipe. | One Dish Kitchen | #paneer #cheese #Indianrecipes

45 COMMENTS

    • I can’t wait to post the recipe for Saag Paneer – it’s so easy and delicious. It doesn’t always happen that I research a recipe quickly but with this one, I was really curious.

  1. Love that you made paneer. My husband is from India and I have yet to make it. I’ve done ricotta and it looks very similar. Can’t wait to see your recipe for Saag Paneer. That is my absolute favorite Indian dish.

    • From what I learned, the recipe/technique is very similar to ricotta. I think Saag Paneer is probably one of my favorite Indian dishes too, Christie 🙂

  2. Omg, I had paneer for the first time last month and fell in love! My husband was told of this authentic Indian restaurant and I was floored at how wonderful the food was. I have always wanted to make my own cheese so we will see if I get around to this!

  3. Love how you always make recipes so easy to make! I have never heard of paneer, but I love all Indian food…Lately I cannot get enough of curry. It seriously goes on everything. Thanks for sharing! 🙂

  4. Will you adopt me? You are simply amazing. I’ve made Mozzarella, but that doesn’t take huge talent! I’m trying this, my husband would love it! Sharing on my SM.

  5. I love Indian food and I’ve wanted to learn how to make paneer. Your recipe totally makes it seem doable!

  6. Joanie, I love paneer but until I read this post I had no idea how it was made. This afternoon, I made ricotta (for lasagna) and now I realize that paneer and ricotta are almost exactly the same, except that paneer is formed into a brick after the curds are made. So easy, I’ve got to make it!

  7. Okay, adding that list to my Austin list for when we move next month! Also, I had no idea it was so easy to make paneer! I wanna go make it now but my husband will think I’m nuts for making cheese at 9 pm.

  8. I love paneer, and have only ever made it at home because I cannot for the life of me find it in the grocery store. But I’ve been lazy and haven’t made any in a few years – you’ve inspired me to get my butt in gear, this looks so darn good!


  9. I’m from India and paneer is part of my staple diet. It is used as a meat substitute in curries, wraps, rolls etc by vegetarians in India. I’m curious though, how is it any different from Ricotta? Can any person who has tasted both paneer and ricotta point out the difference? It is a significant question because if they’re the same then it means that many Italian recipes, making which was hitherto impossible in India, can now simply be made by substituting ricotta by paneer. In India 95% of cheese available is either processed, mozzarella or Gouda (not counting paneer because paneer is not viewed as cheese in India.)

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