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Are you ready to explore the delightful world of homemade paneer? This Indian-style cottage cheese is a staple in many traditional dishes, and once you try making it at home, you’ll never look back. The process is surprisingly simple, and the result? A creamy, silky cheese that’s far superior to anything you can buy at the store. Let’s get started!

Enjoy preparing your own homemade paneer and incorporating it into a deliciously flavorful Saag Paneer!

Why This Recipe Works

  1. Simplicity: Only three ingredients are needed.
  2. No Special Equipment Required: All you need is a pot, a spoon, and some cheesecloth.
  3. Versatile: Can be used in numerous Indian dishes.
  4. Healthier Option: Homemade paneer is fresher and has no preservatives.

What Is Paneer?

Paneer, a staple in Indian cuisine, is a fresh cheese known for its versatility and ease of preparation, requiring no aging or culturing. Characterized by its soft, non-melting texture, paneer is a delightful addition to various dishes.

It’s commonly used in traditional Indian recipes like Saag Paneer and Palak Paneer, or enjoyed as a flavorful snack. One of the best ways to savor paneer is by marinating it. Combine it with a mix of spices such as turmeric, cayenne pepper, cinnamon, and salt, along with a tablespoon of olive oil. Let it marinate for 15-20 minutes to infuse the flavors. Then, cook the marinated paneer in a skillet with 1/2 tablespoon of olive oil, about 2-3 minutes on each side, until it’s beautifully golden.

Due to its mild flavor, paneer pairs exceptionally well with robust, spicy dishes, particularly Indian curries, where it balances the strong flavors with its subtle, creamy presence.

Exploring The Flavor Of Paneer

Paneer, known for its mild and milky taste, often draws comparisons to cottage cheese and ricotta due to its subtle flavor profile. While some may find its natural state slightly bland, primarily because it’s traditionally made without salt, this characteristic makes it an ideal canvas for a variety of robust and spicy pairings. In our paneer recipe, we include a small amount of salt, not enough to make the cheese salty, but just enough to enhance its inherent flavors, ensuring it complements rather than overpowers the spices and ingredients it’s paired with.

Cooking And Enjoying Paneer

Paneer, a versatile ingredient in Indian cuisine, is commonly cubed or sliced into rectangles for cooking. It can be used in two primary ways:

  1. Added to Various Dishes: Paneer doesn’t require extensive cooking. When added to curries or other sauce-based dishes, it’s heated through and absorbs the rich flavors of the sauce, enhancing the overall taste of the dish.
  2. Pan-Fried for a Golden Delight: Paneer takes on a delightful texture and flavor when pan-fried, similar to halloumi. For a tasty pan-fried paneer:
    • Marinade Preparation: Mix 1/4 teaspoon ground turmeric, 1/8 teaspoon cayenne pepper, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground cinnamon with 1/2 to 1 tablespoon of olive oil in a small bowl. Gently fold the paneer cubes into this mixture.
    • Marinating: Let the paneer sit in the marinade for about 20 minutes.
    • Cooking: Heat 1/2 tablespoon of olive oil in a medium skillet over medium-high heat. Add the marinated paneer, spooning any leftover marinade over it. Cook for 2-3 minutes on one side, then flip to brown the other side for an additional 2 minutes.

When pan-fried, paneer becomes irresistibly crispy and golden on the outside, making it a perfect snack or appetizer. This method also firms up the paneer, making it less likely to crumble when later added to curries or other dishes. Enjoy the delightful contrast of its crispy exterior and soft interior.

cubes of pan fried paneer in a skillet.

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Ingredient Details For Small Batch Paneer

ingredients in paneer on a wooden cutting board.

To make a small batch of paneer, you’ll need the following key ingredients:

  1. Milk: Use whole milk for this recipe. The high-fat content in whole milk is crucial as it separates into curds and whey during the cheese-making process. Nonfat and skim milk varieties lack sufficient fat and, therefore, won’t yield the desired results.
  2. Lemon Juice: This is the acidifying agent that reacts with the milk. When mixed with the milk, the acidity of the lemon juice prompts the separation of the milk into curds and whey, a crucial step in forming paneer.
  3. Salt: A touch of salt is added simply to enhance the flavor of the paneer.

See below for creative ideas on how to use any leftover milk and lemon juice.

Making Paneer (Fresh Indian Cheese): Step-by-Step Guide

These step-by-step photos and instructions help you visualize how to make a small batch of paneer. See the recipe box below for ingredient amounts and full recipe instructions.

  1. Simmer the Milk: Begin by pouring milk into a 2-quart saucepan. Heat it over medium heat, stirring frequently to prevent scorching at the bottom of the pot.
heating milk in a medium-sized saucepan.
  1. Curdle with Lemon Juice: As the milk starts to bubble, add lemon juice and turn the heat to low. You’ll see the milk curdling almost immediately. Gently stir to gather the curds together. Continue heating for an extra 5 minutes, allowing the acid to fully separate the curds (white solids) from the whey (yellowish liquid). If the milk hasn’t fully separated after this, add another teaspoon of lemon juice.
hot milk mixed with lemon juice causing curdling in a pot.
  1. Strain the Curds: Place a strainer or colander over a bowl and line it with cheesecloth. Transfer the curds into the strainer, allowing the whey to collect in the bowl. Rinse the curds gently with cool water to remove the lemon taste.

Note on Cheesecloth: Cheesecloth is a fine, loose-woven fabric crucial for cheese-making, available in fabric stores, kitchen supply shops, or online.

cheese curds in a colander lined with cheesecloth.
  1. Remove Excess Liquid: Gather the cheesecloth and gently squeeze out excess whey and water.
squeezing water or whey from paneer wrapped in cheesecloth over a sink.
  1. Season with Salt: Unwrap the cheesecloth, sprinkle salt over the curds, stir gently, and adjust the seasoning to taste.
  2. Shape and Press the Paneer: Transfer the curds, still in the cheesecloth, onto a large plate. Shape into a disc and top with another plate. Weigh it down with heavy pantry items like cans or a flour pack.
a white plate on top of fresh paneer with two cans of soup weighing down the plate.
  1. Chill to Set: Refrigerate the weighted paneer for 1 hour to firm up.
  2. Ready to Use: Unwrap the paneer, cut it into cubes, and use as desired. Store the paneer wrapped in plastic wrap in an airtight container in the refrigerator for up to 5 days.
a round block of paneer in cheesecloth.

Expert Tips

  • Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your paneer turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
  • Choosing the Right Milk for Paneer: Choose full-fat whole milk when making paneer. Skim milk or low-fat milk varieties are not recommended, as their lower fat content can lead to poorly set paneer.
  • Managing Heat After Curdling: As soon as the milk starts to curdle upon adding lemon juice, promptly reduce the heat to low. Continuing to boil can affect the quality of the curds, so it’s crucial to manage the temperature as soon as curdling begins.

Frequently Asked Questions

How long does homemade paneer last?

Paneer remains fresh in the refrigerator for up to 5 days, becoming firmer and less crumbly over time. For freezing, wrap the paneer tightly and store it in an airtight container in the freezer, where it can last for up to 2 months.

Is it possible to double this recipe?

Absolutely. To make a larger batch of paneer, simply double the ingredients and use a larger pot to accommodate the increased volume.

Is paneer suitable for vegetarians?

Yes, paneer is a vegetarian-friendly cheese. It’s made without rennet, which is commonly used in many other cheese-making processes.

Troubleshooting milk curdling: What to do?

If the milk doesn’t curdle after adding lemon juice, try adding an extra teaspoon or two of lemon juice. Slightly increase the heat and stir gently to help the curds form.

What is the difference between paneer and tofu?

While paneer and tofu may look similar when cubed, they are quite different. Paneer is a dairy-based cheese, whereas tofu is made from soybeans. Nutritionally, paneer typically contains more protein and fewer carbohydrates compared to tofu.

saag paneer next to a plate of rice.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

If you’ve tried this paneer recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!


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How To Make Paneer

4.75 from 12 votes
Prep: 10 minutes
Cook: 10 minutes
Resting Time: 1 hour
Total: 1 hour 20 minutes
Servings: 4 ounces
Discover how to make homemade paneer with our easy step-by-step guide, perfect for adding fresh Indian cheese to your favorite dishes

Ingredients 
 

  • 4 cups whole milk
  • 2 tablespoons lemon juice
  • teaspoon salt (optional)

Instructions 

  • Begin by pouring milk into a 2-quart saucepan. Heat it over medium heat, stirring frequently to prevent scorching at the bottom of the pot.
  • As the milk starts to bubble, add lemon juice and turn the heat to low. You'll see the milk curdling almost immediately. Gently stir to gather the curds together. Continue heating for an extra 5 minutes, allowing the acid to fully separate the curds (white solids) from the whey (yellowish liquid). If the milk hasn't fully separated after this, add another teaspoon of lemon juice.
  • Place a strainer or colander over a bowl and line it with cheesecloth. Transfer the curds into the strainer, allowing the whey to collect in the bowl. Rinse the curds gently with cool water to remove the lemon taste.
    Note on Cheesecloth: Cheesecloth is a fine, loose-woven fabric crucial for cheese-making, available in fabric stores, kitchen supply shops, or online.
  • Gather the cheesecloth and gently squeeze out excess whey and water.
  • Unwrap the cheesecloth, sprinkle salt over the curds, stir gently, and adjust the seasoning to taste.
  • Transfer the curds, still in the cheesecloth, onto a large plate. Shape into a disc and top with another plate. Weigh it down with heavy pantry items like cans or a flour pack.
  • Refrigerate the weighted paneer for 1 hour to firm up.
  • Unwrap the paneer, cut it into cubes, and use as desired. Store the paneer wrapped in plastic wrap in an airtight container in the refrigerator for up to 5 days.

Notes

Expert Tips
  • Use full fat whole milk in this paneer recipe. Do not use skim milk or lower fat milk for making paneer. Milks that are lower in fat cause paneer to not set well.
  • Do not continue to boil the milk once it curdles. Immediately reduce the heat to low when you add the lemon juice. You should immediately start to see the curds.
How To Cook And Use Paneer
Paneer is typically cut into cubes or rectangles. They are either:
  • Stirred into various dishes: Since paneer doesn’t need to be cooked, it can be heated through when added to curries. Paneer absorbs the flavor of the sauces it is added to.
  • Pan-fried until golden: Similar to halloumi, paneer is absolutely delicious pan-fried. Here’s one of my favorite recipes for pan-fried paneer:
    • In a small bowl, mix together ¼ teaspoon ground turmeric, ⅛ teaspoon cayenne pepper, ¼ teaspoon kosher salt, ¼ teaspoon of ground cinnamon, and ½ to 1 tablespoon of olive oil. Gently stir in the cubes of paneer
    • Set the paneer aside so the cubes marinate for about 20 minutes.
    • Heat ½ tablespoon of olive oil in a medium-sized skillet on medium-high heat. Add the marinated paneer to the pan and spoon in the remaining marinade. Cook the paneer on one side for 2-3 minutes, then flip the paneer so the other side browns and cooks for another 2 minutes. Remove the paneer from the pan and transfer to a plate. When prepared this way, paneer is absolutely irresistible! It’s crispy and golden on the outsides and makes a delicious snack. Pan-frying causes the paneer to set well so it is less likely to break up when stirred into curries.

Nutrition

Serving: 1ounce, Calories: 148kcal, Carbohydrates: 12g, Protein: 8g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 29mg, Sodium: 165mg, Potassium: 374mg, Fiber: 1g, Sugar: 12g, Vitamin A: 396IU, Vitamin C: 3mg, Calcium: 301mg, Iron: 1mg

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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45 Comments

  1. 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!

  2. 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.

    1. 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 🙂

    1. 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. I’m so glad you’re going to give it a try, Lily. It’s so easy to make. I’d love to hear how it went for you.