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    Oh My Veggies » Cooking Tips & Hints

    How to Make Paneer

    Published: Oct 7, 2017 · by Nicole · Updated: Feb 7, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    You will love this Homemade Paneer recipe. It's savory, filling, and just like the real thing! As a bonus, this paneer is super easy to make.

    how to make paneer
    Jump to:
    • How to Make Paneer
    • How to Make Paneer FAQs
    • Recipe
    • Comments

    Paneer can be tough to find, especially if you don't have a specialty Indian store or south Asian market nearby. The good news is that it's totally simple to make at home! All it takes is two ingredients and a bit of time.

    how to make paneer

    To make paneer you'll need to start with 8 cups of whole milk. I live in Sweden, hence the weird milk cartons pictured above, but rest assured that's just regular old whole milk. I use organic, but that's totally up to you; it won't affect the outcome of your paneer. You'll also need ¼ cup of something acidic; I always choose either lemon juice or white vinegar. Both work great, and there is only the tiniest hint of their flavor in the end result.

    Serve this paneer with some nice Indian food like some Indian Butter Chickpeas, some spicy Aloo Gobi, or even some Lentil & Eggplant Curry!

    How to Make Paneer

    how to make paneer
    1. Pour water and milk into a large pot.
    2. Slowly heat over medium heat until boiling.
    3. Stir in lemon juice and remove from heat.
    4. Let stand for 10 minutes.
    5. Pour pot contents into cheesecloth-lined colander.
    6. Wrap cloth over the curds & press with heavy item.
    7. Press paneer for at least one hour.
    8. Gently remove paneer from cloth & use as desired!

    Full directions for how to make Paneer are in the printable recipe card below.

    How to Make Paneer FAQs

    how to make paneer

    What is Paneer?

    Paneer is a pressed cheese that is a staple in Indian cuisine. It's got lots of protein, is totally versatile, and has a delicious taste and chewy texture.

    What can you eat with paneer?

    Paneer is really versatile! Eat it in most things that you would eat cheese with like salads, sandwiches, and dips.

    Recipe

    Homemade Paneer

    You will love this Homemade Paneer recipe. It's savory, filling, and just like the real thing! As a bonus, this paneer is super easy to make.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Setting Time: 8 hours
    Calories: 1204kcal
    Author: Oh My Veggies

    Equipment

    • large heavy-bottomed pot
    • wooden spoon, or spatula
    • colander
    • cheesecloth
    • heavy cans
    • cutting board

    Ingredients

    • ½ cup water
    • 8 cups whole milk
    • ¼ cup lemon juice or white vinegar

    Instructions

    • Pour water into a large heavy bottomed pot—this is to help prevent the milk from sticking to the bottom.
    • Add milk and set the pot over medium heat to slowly come to a boil—about 20–30 minutes. A skin will form over the top of the milk—don't disturb it in any way.
    • Pour the lemon juice or white vinegar into the pot, and remove from the heat. Stir very gently with a wooden spoon or spatula, and then leave it alone.
    • You'll want to let the milk stand for 10 minutes so that the curds and whey can fully separate.
    • Line a colander with a couple of layers of cheese cloth and place in the sink.
    • Pour everything from the pot into the strainer, scraping out any bits of curd that are stuck on the side of the pot.
    • Wrap the cloth over the top of the curds, and set something heavy over the top to press the liquid out. A pot with some heavy cans in it works well. You'll want to press the paneer for at least one hour, and up to overnight. The longer you press it, the firmer the paneer will be.
    • When the pressing time is up, gently remove the paneer from the cloth and place on a cutting board.
    • Now you can cube or crumble it up, and you're ready to go! Fresh paneer will last up to 3 days in the fridge.

    Notes

    Note: Let the milk slowly come to the boil. Don't be tempted to increase the heat so it boils faster, and don't get distracted. Once it boils it happens quickly!

    Nutrition

    Serving: 15gCalories: 1204kcalCarbohydrates: 98gProtein: 62gFat: 64gSaturated Fat: 36gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 195mgSodium: 846mgPotassium: 2639mgFiber: 1gSugar: 100gVitamin A: 3166IUVitamin C: 24mgCalcium: 2213mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Cooking Tips & Hints, Vegetarian Recipes cheese, indian

    Reader Interactions

    Comments

    1. Kim P says

      October 09, 2017 at 5:25 pm

      I will definitely be trying this soon! I love Shahi Paneer, and want to try making it myself, but I haven't found paneer at my local markets. Now that won't be a problem!

      Reply
      • Katie Trant says

        October 10, 2017 at 11:41 pm

        You won't believe how easy it is to make your own - and delicious!

        Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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