How to Make Indian Cottage Cheese (Paneer) at home
A simple, kitchen-tested method to make soft homemade paneer using just milk and an acid, plus easy ways to use it in everyday Indian recipes.
Servings 8
Ingredients
- 2 liters milk ½ gallon full-fat or whole milk
- 2 tablespoons lemon juice or white vinegar
- 1 cup cold water for rinsing the curds
Instructions
Boil the milk:
- Pour the milk into a heavy-bottomed pot and heat it over medium flame. Stir occasionally so the milk does not stick to the bottom. Bring it to a full boil.2 liters milk
Curdle the milk:
- Turn off the heat. Add the lemon juice or vinegar one tablespoon at a time, stirring gently. Stop adding acid once the milk splits and the white curds separate clearly from the greenish whey.2 tablespoons lemon juice
Strain the curds:
- Line a colander with cheesecloth and carefully pour the curdled milk through it. Collect the whey in a bowl if you plan to reuse it.
Rinse the curds:
- Run cold water over the curds in the cloth for about 30 seconds. This removes any acidic taste and helps keep the paneer soft.1 cup cold water
Press the paneer:
- Gather the cloth, squeeze out excess liquid, and shape the curds into a flat disc. Place a heavy weight on top, such as a cast-iron skillet.
Set and use:
- Press for 20 minutes for soft crumbles or 40 minutes for firm blocks. Remove from the cloth and use immediately, or store for later.
Nutrition
Calories: 156kcal | Carbohydrates: 12g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 98mg | Potassium: 391mg | Fiber: 0.01g | Sugar: 12g | Vitamin A: 418IU | Vitamin C: 1mg | Calcium: 317mg | Iron: 0.003mg
