Paneer (Home Made) Recipe -
Paneer (Home Made) Recipe

Paneer (Home Made)

Recipe by  

"Paneer is an essential ingrediant in Indian cooking. Often people substitue riccotta or some other kind of cheese. But they never taste the same and paneer is so easy to make. With this simple recipe, you'll give true Indian authenticity to all your dishes."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    2 hrs
  • COOK

    20 mins

    2 hrs 20 mins


  1. Combine the milk, yogurt, salt and sugar in a saucepan. Heat over medium heat, stirring occasionally with a whisk. As the milk is just about to boil (it will bubble at the edges), stir in the lemon juice.
  2. Remove from the heat and pour into a sieve lined with cheesecloth. Lift the cheesecloth by the four corners and tie them together. Hang the cheese in the cloth over the sink to drain. It will take 30 minutes to 1 hour. Once drained, place the cheese, still in the cloth, into a bowl and refrigerate until ready to use.
  3. If later you want to cut the paneer into firm fingers, use a spoon to press the paneer into the shape of the bowl before refrigerating.
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Reviews More Reviews

Most Helpful Positive Review
Jan 06, 2008

Okay, here's how it worked for me. I made the recipe as it is written using whole milk and got some curds (about 3/4 cup) with remaining liquid that looked like 2% milk, not whey. It seemed like I could get more out of it, so I cooled the mixture down to room temperature, then heated it to boiling again and added a tablespoon of white vinegar as suggested by another reviewer. It curdled beautifully leaving a clear whey and more solids than the first attempt. My advice is to go straight for the vinegar as the acidity of lemons may vary from one to the next. The paneer tastes excellent with a nice firmness that held its shape when cut.

Most Helpful Critical Review
Jul 26, 2013

I have no idea what I am doing wrong, but I tried this recipe twice and I didn't get any cheese. It wouldn't curdle at all. I used whole milk.


25 Ratings

Oct 23, 2007

Paneer is quite easy to make. Definitely requires whole milk. One thing this recipe doesn't mention is that the milk has to curdle. This occurs once you put in the lemon juice. I have seen it not curdle, perhaps due to less acidic lemons. Lemon can be substituted with white vinegar, especially if your lemons won't cause it to curdle. Toss some fresh cracked peppercorns into the curdled milk in the cheese cloth and stir before hanging for peppercorn paneer.

Mar 25, 2006

Being an indian, we use regular milk in making paneer. I am assuming that Dostanden ment to put that in the recipe. Usually the higher the fat content in milk, the better and more paneer you will get.

Mar 04, 2006

the taste was fantastic, but i did not know how much the recipe was supposed to make - i used fat free milk and did not get much out of it (8 servings = apx 6oz of cheese) but i suspect if i use full fat milk, it is going to get a lot more cheese...but the taste is WONDERFUL

Mar 18, 2010

This is a great recipe, and so easy to make. Those of you who couldn't get your milk to curdle, it's possible that you didn't get your milk hot enough. I only got a tiny bit of cheese the first time through, then I put the milk back in the pan and reheated it. I didn't add anything extra, I just stirred until I saw the first bubble of a boil. I poured it through the sieve again, and it worked beautifully!

Jan 16, 2008

Finally! A paneer recipe that worked! I made this yesterday and am using it tonight in Rosy's Palak Paneer. I did read the posts about full-fat milk working better. Since all I had was 2 percent, I substituted a half pint light cream for 1 cup of the milk. Also, the yogurt I used was Stoneyfield Organic full fat with cream on top. So I added a little of the cream from on top of the yogurt ;-) This did require more than one Tb of lemon juice in order to curdle, but it all comes down to how acidic the lemon is, I guess. The cheese is DELICIOUS (been nibbling at the curds that stuck to the cheesecloth... LOL) and firm enough to cook. Thank you SO MUCH for posting this recipe!

Feb 17, 2008

Crumbly the first time - allow curdling to take place while heating on medium - might have to add extra lemon juice


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  • Calories
  • 129 kcal
  • 6%
  • Carbohydrates
  • 13.1 g
  • 4%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 4.9 g
  • 7%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 684 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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